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Nhoam Tra Yaung Chek

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Ingredients

200 g banana blossom, thinly sliced
100 g cabbage and/or carrot, grated (optional)
100 g shredded chicken
⅓ cup dried shrimps, soaked, drained and pounded coarsely
⅓ cup peanuts, roasted and pounded coarsely
cup chi

Dressing:

2 tbsp fish sauce
2 tbsp sugar
1 tbsp lime juice
2 cloves garlic
1-2 bird chillies


Method

Boil chicken, soak dried shrimps and remove chi leaves from stems. Basil and mint leaves can be left whole, but the longer chi should be chopped into smaller pieces. Set to one side.


Remove hard pink-purple cover from the banana blossom and discard. Slice blossom horizontally in thin strips, then immediately rinse in diluted lime juice to prevent it becoming black. The pollen will usually float to the surface and should be spooned out and discarded.


Traditional banana blossom nhoam does not include cabbage and carrot, but many families and restaurants do add these vegetables to give a splash of colour to the dish.


Toss the banana blossom, cabbage and/or carrot, dried shrimps, roasted peanuts and the chi together and add the dressing immediately before serving.


To make the dressing, pound the garlic and chili in a clay mortar. If you like it hot, use 2 or more chilies, then add fish sauce, sugar, and lime juice.

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