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Nhoam Kbal Trei Sanday
300 g head of sanday fish ½ cup chi ½ cup cucumber, julienned 1 cup bean sprouts Dressing: 1 tbsp fish sauce 1 tbsp sugar 4 cloves garlic 2 shallots 1 tbsp prahok (optional) Zest of ¼
Nhoam Kra Ao Chhouk
300 g lotus roots 100 g chicken, boiled and shredded ⅓ cup bacon, cut into ½ -cm pieces ⅓ cup dried shrimps, washed, drained and pounded coarsely ⅓ cup peanuts, roasted and
Nhoam S'dao
6 bunches of s’dao 50 g bacon, cut into thin strips 50 g smoked fish, broken and coarsely pounded 1 ripe red tomato, julienned 1 medium size cucumber, julienned Dressing: 4 large cloves
Trapp Dott
2 medium purple eggplants 1 cup coconut, grated Dressing: 2 cloves garlic, crushed 2 tbsp vegetable oil 1 tbsp vinegar 1 tbsp mustard Pinch of
