This Cambodian Neem Flower Salad recipe is bitter for many people if you don’t like it too bitter don’t use too much Neem Flower (Sadao).
Cambodian Neem Flower Salad
This Cambodian Neem Flower Salad recipe is bitter for many people if you don’t like it too bitter don’t use too much Neem Flower (Sadao).
2
servings30
minutes30
minutes318
kcal1
hourIngredients
2 cup grill Tilapia or cat fish or cooked pork belly cut to bite size
1 cup bean sprouts
1 fresh pickle cucumber sliced very thin
1/2 package frozen Sadao ( more or less up to you)
8 oz (230 gram) of rice noodle (buy Num Banhchok noodle not Vermicelli noodle)
Cook the noodle drain set aside
3 tablespoon roasted peanut for garnish (optional some people like it)
- For the dressing (Tuk Trey)
3 tablespoon brown sugar, or palm sugar
2 tablespoon tamarind concentrate
3 cloves minced garlic
3 tablespoon fish sauce
3 tablespoon water
1 tablespoon prahok more or less up to you
2 to 3 Thai chilies minced (optional)
Directions
- In a small sauce pan combine all the ingredients and heat to a boil until the prahok is cooked.
- Turn the heat off let it cool before you mix with the salad.
- In a large bowl combine the entire noodle, bean sprouts, cucumber and Sadao fish or pork together
- Add sauce mix well taste adjust to what you like garnish with roasted peanut.
Recipe Video
Notes
- This Cambodian Neem Flower Salad recipe is bitter for many people if you don’t like it too bitter don’t use too much Neem Flower (Sadao).
Nutrition Facts
- Serving Size: 2g
- Calories: 318kcal
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 50mg
- Sodium: 467mg
- Carbohydrates: 36g
- Fiber: 3g
- Sugar: 1g
- Protein: 23g
