Rice Vermicelli and Dried Squid Salad

This rice vermicelli and dried squid salad inspired by a classic Khmer noodle salad, though there is a lot of Thai and Vietnamese influence in this recipe. Rice noodles served with crisp vegetables, grilled dried squid, fresh herbs and sweet-tangy dressing.

Khmer noodle or num banh chok made from fermented rice and has a unique flavor. It is one of the most famous Khmer cuisines in Cambodia. There are many variations of num banh chock dishes, one of them is num banh chock somlar prahar. Warm rice noodles topped with fish gravy and crisp raw vegetables, it is so fresh, healthy and perfect to eat during the Summer season.

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Rice Vermicelli and Dried Squid Salad

Ingredients

• 100g rice vermicelli
• 1 large cucumber, deseeded
• 2 Thai eggplant, julienne
• 1 small green mango, peeled and julienne
• 1 green cherry apple, peeled and julienne
• 1 shallot, sliced
• 2 dried squid, soaked in warm water, grill and cut into bite-size pieces
• a handful of cilantro and mint leaves
• roasted salted peanuts

Tamarind salad dressing

• 1 garlic
• 2 shallots
• 1 red chili
• 1 bird’s eye chili
• 4 tablespoon palm sugar
• 2 tablespoon fish sauce
• 3 tablespoon tamarind juice
• 3-5 tablespoon water
• 1 teaspoon chopped cilantro, optional

Direction

Tamarind salad dressing

1. Using mortar and pestle, pound garlic, shallots, chilies, and palm sugar to a smooth consistency, whilst still retaining some textures. I f you don’t have mortar and pestle, you can chop all the ingredients finely.
2. Add fish sauce, tamarind juice, water, and chopped cilantro. Mix well and set aside until ready to use.

Rice Vermicelli & Dried Squid Salad

1. Cook rice vermicelli according to package instruction. Drain and rinse with cold water.
2. Combine the salad ingredients together in a bowl, add half of the tamarind dressing and tossing evenly.
3. Place the salad on a serving plate. Drizzle the remaining dressing and sprinkle with roasted peanuts and herbs.