- 200 g shredded chicken
- 200 g banana flower
- 100 g bean sprout , washed and drained
- 50 g dried shrimp , coarsely pounded
- 50 g peanuts , roasted and coarsely pounded
- 20 g flour soup ( M’sow Soup )
- 30 g Herbs ( Khmer Chi )
- 5 tbsp water
- 3 tbsp fish sauce
- 2 tbsp sugar
- 2 tbsp vinegar or lime juice
- 2 bird chilies
To make the dressing , pound garlic and chilies clay mortar then fish sauce , sugar and vinegar . If you like it hot use 3 or more of bird chilies .
Boil chicken until cooked , cool remove it into shredded stripes . Soak shrimp and remove herbs ( Chi ) from their stem . Some of herb ( Chi ) having small leaf can be left whole , but some of longer should be cut into smaller pieces , Set to one site .
Before slice the banana flower you should remove the hard layer cover from the banana flower and discard . The slice the soft part horizontally in thin stripes , next immediately soak in diluted lime juice or dilute salt to prevent it become black In general the pollen will float to the surface and should be spooned out and discarded .
Place the slice banana flower , bean sprout , shredded chicken , dried shrimp and pounded peanut then blend it well . Lastly add the dressing and sprinkle the herbs ( Chi ) before serving .