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

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Appears in Cook's Country August/September 2022, Cook's Country TV

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

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...

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