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

Name: Neorm Sach Moan (Chicken Salad with Cabbage and Fish Sauce)
Yield: Serves 4
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

By Morgan Bolling

For a fresh, herb-packed chicken salad, we turned to a chef who has made it her personal mission to bring Cambodian food to America.

SERVES4

TIME1 hour

SEASON 15

has video

WHY THIS RECIPE WORKS

This layered, nuanced salad is based on a recipe from Nite Yun, chef and owner of Nyum Bai, a Cambodian restaurant in Oakland, California. To ensure that the lean chicken breast meat didn't dry out during cooking, we gently poached the brea...