Cambodian Lemongrass Chicken Salad is a dish that perfectly embodies the balance of flavors and vibrant ingredients characteristic of Cambodian cuisine. Cambodia, located in Southeast Asia, is known for its rich culinary traditions, which are heavily influenced by neighboring Thailand and Vietnam while maintaining distinct characteristics. The use of fresh herbs, citrus, and fermented ingredients forms the foundation of many traditional dishes, and this salad is no exception.
One of the key ingredients in this salad—lemongrass—is a staple in Cambodian cooking. Lemongrass has a bright citrus flavor with earthy undertones, making it perfect for both marinades and fresh salads. In this dish, thinly sliced lemongrass infuses the chicken with its signature fragrance, enhancing the overall aroma and taste of the salad. Its inclusion ensures the dish remains true to the essence of Cambodian cuisine, where aromatic ingredients are prized.
The combination of fresh vegetables such as cucumber, carrot, and red bell pepper adds a balance of textures and colors, making the salad visually appealing while contributing to its refreshing nature. Cambodian salads often feature raw or lightly cooked vegetables, providing crispness and contrast to other components. Herbs like fresh mint and cilantro are quintessential to Southeast Asian salads, offering a burst of freshness that complements the savory notes of the chicken and lemongrass.
The dressing used in this salad is a classic Cambodian-style mixture that consists of fish sauce, lime juice, palm sugar, garlic, and red chili. This blend creates the ideal harmony of salty, sour, sweet, and spicy, a hallmark of Cambodian food. Fish sauce is an essential ingredient in Cambodian cooking, imparting an umami depth that ties the flavors together. Meanwhile, the palm sugar balances the sharpness of lime juice and fish sauce, ensuring that the dish remains well-rounded.
Protein plays an important role in Cambodian meals, and chicken is a widely used choice due to its versatility and ability to absorb flavors. In this recipe, the chicken breast is thinly sliced and quickly sautéed to retain its tenderness while allowing it to soak up the aromas of lemongrass. The simplicity of the preparation method enables the natural flavors of the ingredients to shine without being overpowered.
A garnish of crushed roasted peanuts adds a delightful crunch and a nutty richness, creating another layer of complexity. Peanuts are a common element in Cambodian street food and salads, as they enhance both taste and texture.
This Cambodian Lemongrass Chicken Salad is a perfect example of how Cambodian cuisine showcases vibrant, delicate flavors that work harmoniously together. It is a light yet satisfying dish that can be served as an appetizer, side, or main meal. The freshness of the herbs, the zing of lime, the punch of fish sauce, and the warmth of lemongrass make this dish a true celebration of Cambodian culinary traditions. Whether enjoyed on a warm evening or as a refreshing dish at any time of the year, this salad brings a taste of Cambodia’s rich and diverse food culture to your table.
Cambodian Lemongrass Chicken Salad
Ingredients
Salad Ingredients
- 2 tablespoons vegetable oil
- 500 grams chicken breast thinly sliced
- 2 stalks lemongrass outer layers removed, finely sliced
- 1 cup cucumber thinly sliced
- 1 cup carrot julienned
- 1 medium red bell pepper thinly sliced
- ¼ cup fresh mint leaves roughly chopped
- ¼ cup fresh cilantro leaves roughly chopped
- ¼ cup roasted peanuts crushed
Dressing Ingredients
- 3 tablespoons (affiliate link)fish sauce
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon palm sugar or brown sugar, grated
- 1 clove garlic minced
- 1 handful red chili finely chopped, optional for heat
Instructions
- In a pan over medium heat, add 2 tablespoons of vegetable oil. Once hot, add the thinly sliced chicken breast and cook, stirring occasionally, until the chicken is cooked through and lightly golden, about 8-10 minutes. Remove from heat and let it cool.
- In a large bowl, combine the lemongrass, cucumber, carrot, red bell pepper, mint leaves, and cilantro leaves. Toss gently to mix the ingredients evenly.
- Prepare the dressing by whisking together the fish sauce, lime juice, palm sugar, minced garlic, and red chili in a small bowl until the sugar is fully dissolved.
- Add the cooled chicken to the vegetable mixture, then pour the dressing over the salad. Toss gently to coat the ingredients with the dressing, ensuring an even distribution of flavors.
- Transfer the salad to a serving platter. Sprinkle the crushed roasted peanuts over the top as a garnish.