Cambodian Market Noodle Salad

Cambodian Market Noodle Salad



With fresh south-east Asian flavours, this noodle¬†dish is just right for the beginning of the end of summer. ūüėȬ†

I love this served with pan fried WA fish fillets such as Rankin Cod, the meaty texture is so good with the salad. It can also be accompanied by chicken or pork and works equally as well with any of these proteins, or on its own.

If you have time and choose to make the red onion pickle, make this a few hours before serving. It certainly does add another exciting flavour.


Red onion pickle (optional, see notes)

2 x medium cloves garlic
2tsp Krunchilli or your favourite chilli condiment
2tsp caster sugar
1Tbsp fish sauce
60ml lime juice

light olive oil for frying
100gm spring onion
150ml coconut milk
¬Ĺtsp cornflour + 2tsp water
¬Ĺtsp light brown sugar

160gm vermicelli noodles
100gm Iceberg lettuce leaves
100gm beansprouts
100gm sugar snap peas
180gm Lebanese cucumber
two handfuls mixed mint, Vietnamese mint and basil leaves
2Tbsp roasted peanuts, chopped


  1. Make dressing #1. Crush garlic and mix with remaining ingredients in a bowl to dissolve sugar.
  2. Place pan of water on to boil to cook noodles.
  3. Make dressing #2. Place frying pan over medium heat. Finely chop white and green parts of spring onions. Add a little oil to hot pan and fry onions with a pinch salt, stirring for a minute until just starting to soften. Add coconut milk and brown sugar to pan. Stir cornflour with cold water to make a slurry. Stir into coconut milk. Bring to a simmer to slightly thicken the dressing. Set aside.
  4. Cook vermicelli noodles in boiling water for 2 minutes. Turn off heat and soak for further 5 minutes.
  5. Meanwhile finely shred lettuce, cut into shorter lengths and place in large bowl. Rinse beansprouts under running water and drain. Remove snow pea stalks and pull off tough string down sides. Cut pods into thin strips. Cut cucumber in half lengthways and remove seeds using a teaspoon, discard. Cut halves into quarters and thinly slice. Roughly chop herb leaves. Toss all in large bowl.
  6. Drain vermicelli, cool under cold water and snip with scissors to shorten length of noodles. Toss with other ingredients and dressing #1. Drizzle over about half dressing #2, scatter with more Krunchilli, peanuts and red onion pickle if using.


  • Sriracha would also work well in the #1 dressing in place of Krunchilli.
  • This south east Asian recipe uses white sugar which is simply a ‚Äėsweet‚Äô flavour in dressing #1. In dressing #2 palm sugar is used, which has notes of butterscotch sweetness (I have substituted light brown sugar for convenience).
  • Add julienne of carrots if liked to salad. Julienne peelers are available at Asian supermarkets for a few dollars and do a great job.
  • For onion pickle, cut medium red onion in half top to tail. Slice in the same direction as the natural lines run across the outside layer. Boil kettle. Place 1gm salt (big pinch) in bowl with 3tsp caster sugar. Add 50ml water from kettle and stir to dissolve salt and sugar. Stir in 50ml apple cider vinegar. Immerse onions for 30 minutes minimum to pickle.¬†
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