Cambodian Neem Flower Salad

June 26, 2020  Cambodia Recipe Avatar
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 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

  1. In a small sauce pan combine all the ingredients and heat to a boil until the prahok is cooked.
  2. Turn the heat off let it cool before you mix with the salad.
  3. In a large bowl combine the entire noodle, bean sprouts, cucumber and Sadao fish or pork together
  4. Add sauce mix well taste adjust to what you like garnish with roasted peanut.

Please enjoy


Related Recipe: Cambodian Neem Flower Salad

Nutrition Facts

Serving Size: 2

Calories Per Serving: 318

% Daily Value
Total Carbohydrate ‏36g 13%
Cholesterol ‏50mg 17%
Total Fat ‏10g 13%
Saturated Fat ‏2g 10%
Dietary Fiber ‏3g 11%
Protein ‏23g 46%
Sodium ‏467mg 20%
Sugars ‏1g 2%


30 min


15 min




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