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Meang Nem (Cambodian Sweet-Sour Salad)

Cambodian · Starter · Medium

Meang Nem (Cambodian Sweet-Sour Salad)

Total
45 min
Prep
30 min
Serves
6
Calories
240
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Toasted coconut, dried shrimp and roasted rice powder mingle with citrus and pickled scallions. Spoon the bright, nutty mixture into cool lettuce leaves.

Roasted rice powder gives Meang Nem (Cambodian Sweet-Sour Salad) its toasted aroma and helps the dressing cling to the chopped filling. Small pieces of galangal and citrus zest punctuate each lettuce-wrapped bite.

Mince the firm aromatics finely so none overwhelms a mouthful. Add the rice powder close to serving; it absorbs the dressing as it stands and gradually softens the salad.

TangySweetFreshPartyDairy-freeEgg-free

Method

  1. Toast dry jasmine rice in a skillet over medium-low heat for , stirring, until golden and fragrant. Cool and grind to a fine powder in a spice grinder.

  2. Toast coconut in the same dry skillet over low heat for until pale golden. Transfer to a plate. Soak dried shrimp in hot water for , drain, pat dry and chop.

  3. Stir orange juice, lime juice, fish sauce, palm sugar and pickled scallion brine until the sugar dissolves. Add shrimp, coconut, orange zest, red chilies, pickled scallions, galangal and shallot.

  4. Fold in roasted rice powder just before serving, then scatter with peanuts. Spoon into lettuce leaves, using two leaves per portion.

Forkue tips

  • Bitter orange gives the most assertive citrus flavor; ordinary orange works with the measured lime juice for a gentler balance.

Storing and reheating

Keep the chopped filling and dressing separately refrigerated for up to 1 day. Add toasted rice powder, coconut and peanuts just before serving for better texture.

Kitchen gear

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Nutrition per serving, estimated

240Calories
10gProtein
22gCarbs
13gFat

Meang Nem (Cambodian Sweet-Sour Salad): FAQ

Can I omit dried shrimp?

Yes, but the flavor becomes less savory. Toasted chopped mushrooms can add body; adjust the dressing after tasting.

What if I cannot find pickled scallions?

Use a mild pickled onion, chopped finely, with a little of its brine. The flavor changes, but it preserves the sweet-sour contrast.

How do I store and reheat Meang Nem (Cambodian Sweet-Sour Salad)?

Keep the chopped filling and dressing separately refrigerated for up to 1 day. Add toasted rice powder, coconut and peanuts just before serving for better texture.

How long does Meang Nem (Cambodian Sweet-Sour Salad) take?

About 45 min in total: 30 min prep and 15 min cooking.

What do I need to make Meang Nem (Cambodian Sweet-Sour Salad)?

The key ingredients are dried shrimp, jasmine rice, unsweetened shredded coconut, orange zest, red chilies and roasted peanuts, plus pantry basics.

Any tips for Meang Nem (Cambodian Sweet-Sour Salad)?

Bitter orange gives the most assertive citrus flavor; ordinary orange works with the measured lime juice for a gentler balance.

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