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).
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|2 cup of grill Tilapia or cat fish or cooked pork belly cut to bite size|
|1 cup of bean sprouts|
|1 fresh pickle cucumber sliced very thin|
|1/2 package of 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 of roasted peanut for garnish (optional some people like it)|
For the dressing (Tuk Trey)
|3 tablespoon of brown sugar, or palm sugar|
|2 tablespoon of tamarind concentrate|
|3 cloves of minced garlic|
|3 tablespoon of fish sauce|
|3 tablespoon of water|
|1 tablespoon of prahok more or less up to you|
|2 to 3 Thai chilies minced (optional)|
Directions to make Cambodian Neem Flower Salad
- 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.
Related Recipe: Cambodian Neem Flower Salad
Serving Size: 2
Calories Per Serving: 318