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| Nhaom Sdoa |
Showing you how to cook Nhaom Sdoa, which some people do not like to eat it because S’dao is a kind of a bitter vegetable and is available seasonally between October and March. To help reduce the bitterness many people blanch the S’dao stems in boiling water for 2-3 minutes, then they use only the young leaves and blossom in the salad.
Blanch the S’dao and boil the bacon, then toss with the fish, tomato and cucumber in a large bowl. To make the dressing, mix the crushed grilled garlic, prahok, sugar, fish sauce and tamarind juice, then add to salad.
Note: Depending on how bitter the s’dao, the amount of tamarind juice and sugar can be adjusted. If tamarind juice is unavailable, lime juice is a good substiture.
Ingredients: 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.