Name: Neorm Sach Moan (Chicken Salad with Cabbage and Fish Sauce)
Total time: 1 h
Ingredients: 1 (6- to 8-ounce) boneless, skinless chicken breast , trimmed; ¼ teaspoon table salt , plus salt for poaching chicken; 6 tablespoons fish sauce; ¼ cup sugar; ¼ cup unseasoned rice vinegar; 1 Thai chile , minced; 1 garlic clove , minced; 4 cups shredded green cabbage; 2 ounces (2 cups) baby mizuna or baby arugula, chopped coarse; 1 cup shredded red cabbage; 1 red bell pepper , stemmed, seeded, and sliced thin; 1 Persian cucumber , halved crosswise and sliced thin lengthwise; 4 radishes , trimmed and sliced thin; ¼ cup chopped fresh cilantro , plus 2 tablespoons leaves; ¼ cup chopped fresh Thai basil; ¼ cup chopped fresh mint; ¼ cup salted dry-roasted peanuts , chopped

Neorm Sach Moan (Chicken Salad with Cabbage and Fish Sauce)

By Morgan Bolling

Published on June 21, 2022

Time

1 hour

Yield

Serves 4

Neorm Sach Moan (Chicken Salad with Cabbage and Fish Sauce)

Ingredients

1 (6- to 8-ounce) boneless, skinless chicken breast, trimmed¼ teaspoon table salt, plus salt for poaching chicken6 tablespoons fish sauce ¼ cup sugar ¼ cup unseasoned rice vinegar 1 Thai chile, minced1 garlic clove, minced4 cups shredded green cabbage 2 ounces (2 cups) baby mizuna or baby arugula, chopped coarse1 cup shredded red cabbage 1 red bell pepper, stemmed, seeded, and sliced thin1 Persian cucumber, halved crosswise and sliced thin lengthwise4 radishes, trimmed and sliced thin¼ cup chopped fresh cilantro, plus 2 tablespoons leaves¼ cup chopped fresh Thai basil ¼ cup chopped fresh mint ¼ cup salted dry-roasted peanuts, chopped

Before You Begin

This recipe is adapted from a dish by Nite Yun, owner and chef of Nyum Bai, a Cambodian restaurant in Oakland, California. You can substitute Italian basil for Thai basil. If you can't find Persian cucumber, use 1 cup of thinly sliced English cucumber. A mandoline makes quick work of evenly shredding the cabbage and slicing the radishes and cucumber.

Instructions

Combine chicken, 4 cups water, and 2 teaspoons salt in large saucepan. Cook over medium heat until water just begins to simmer, about 10 minutes. Cover pot; reduce heat to low; and gently simmer until chicken registers 160 degrees, 12 to 17 minutes.

Transfer chicken to plate or cutting board and let cool for 15 minutes. Shred into thin, bite-size strips.

Whisk fish sauce, sugar, vinegar, Thai chile, garlic, and salt in large bowl until sugar is dissolved. Add green cabbage, mizuna, red cabbage, bell pepper, cucumber, radishes, chopped cilantro, Thai basil, mint, and shredded chicken and toss thoroughly to combine. Top with cilantro leaves and peanuts. Serve.