Cambodia

Menu: Nyoum Bong Ke | Recipe Source: silkroadrecipes.com

Cellophane noodle salad (called Nyoum Bong Ke in Khmer) is an ode to the produce aisle. Packed with flavor and interesting textures, this dish delivers also delivers a gigantic dose of nutrients thanks to all the raw veggies (green pepper, red cabbage, carrots, cilantro, Thai basil, onion, Korean chives, peanuts… the list goes on!). And while the noodles were chewy and fun and the veggies added crunch, sweetness, and pops of herbal goodness, the dressing was the star of the show. Made with fish sauce, lime juice, brown sugar, chicken bouillon, and sesame oil, Nyoum dressing combines fishy umami with sharp citrus notes, malty sweetness, and the comforting undertones of your favorite chicken noodle soup. While I’ve added bouillon to marinades before, it’s never occurred to me to throw it in salad dressing, and I can’t believe what an amazing addition it makes. This one will definitely be on repeat all summer long.

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Nyoum Bong Ke/Cellophane Noodle Salad (link): I used Better Than Bouillon paste instead of bouillon powder and doubled the recipe for the dressing to ensure I had enough. I swapped the neutral oil for sesame oil and added 1 tbsp of sriracha to give things a little kick, and for the veggies, I only used red cabbage (instead of red AND regular) and I also added cilantro and Korean chives. I steamed the unmarinated shrimp for about 3-4 minutes and then dropped them in an ice bath while I finished up the dressing.