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
2
servings30
minutes30
minutes318
kcal1
hourThis 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).
Ingredients
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
Recipe 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
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