Nhoam Svay (recipe)
| Nhoam Svay (recipe) | |
|---|---|
| Dish | Nhoam Svay |
| Recipe language | English |
| Adapted from | Lara Dunston, Grantourismo |
| Instructions | Recipe available |
| Yield | Sharing |
| Preparation time | 30 minutes |
| Subjects | Food & Foodways |
Green mango and cucumber tossed with pounded smoked fish, dried shrimp, herbs, peanuts and a fish sauce dressing.
This page records one documented preparation of Nhoam Svay, summarised from a published recipe. (Grantourismo)
Ingredients
- 6 to 8 dried smoked fish, about 6 cm long
- 3 tbsp fish sauce
- 4 tbsp freshly squeezed lime juice
- 3 cloves garlic, finely chopped
- 2 to 3 bird's eye chillies, finely chopped
- 2 tbsp liquid palm sugar, or palm sugar dissolved in a little hot water
- 1 tbsp dried shrimps
- 1 large green mango, grated or julienned
- 1 medium cucumber, grated or julienned
- 1 small carrot, grated or julienned, optional
- 3 small purple shallots, finely sliced
- 1 cup mixed fresh herbs such as basil, mint and coriander
- 3 tbsp roasted peanuts, chopped and crushed
Preparation
- Stir the fish sauce, lime juice, palm sugar, garlic and chillies together, then taste and adjust.
- Soak the dried shrimps in drinking water.
- Strip the heads, tails, fins and spines from the smoked fish, pound the flesh and pick out any bones.
- Grate or julienne the mango, cucumber, shallots and optional carrot into a bowl.
- Wash, dry and pluck the herb leaves.
- Drain the shrimps and toss half of them with the vegetables, dressing, fish, herbs and peanuts.
- Plate the salad, garnish with the remaining herbs, shrimps and peanuts, and serve immediately.
Sources and reuse information
The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.