GRTW Food for Foodie Runners: Spicy Cambodian Inspired Salad

Packed with flavour and spice to fight inflammation and help you recover

 

This recipe is inspired by the food that I ate while in Cambodia where I was writing about taking part in the Angkor Wat Half Marathon (watch out for our upcoming December 2019 trip) for Run ABC magazine. It’s packed with mint, chilli and all important fresh turmeric which is used in so much of Cambodian food and is particularly renowned for it’s anti-inflammatory properties helping you to recovery quickly – while enjoying LUSH food.

 

Ingredients

(Serves two)

Fresh turmeric root (available from most Asian supermarkets or health food stores)

1-2 Birds Eye red chillies

Fresh mint and coriander

Kaffir lime leaves (again you can get these frozen in Asian supermarkets)

2 Fresh Limes

Palm Sugar

Thai fish sauce

Rice wine vinegar

Little Gem lettuce, chopped

2 carrots

3 large tomatoes, diced

2 peppers, diced

Dry roasted peanuts

Method

In a pestle and mortar, grind together the chopped up chillies (you may not need two, that’s just me!) with grated turmeric root (1 inch piece is great) and then add fish sauce and rice wine vinegar. Now add palm sugar to taste, along with lime juice. (You’ll have to adjust the seasoning to how you like it but it’s meant to be spicy, sweet and sour – rice wine vinegar will sweeten and the palm sugar helps to take out the fire!).

Now add the peppers, carrot, and chopped tomatoes, and lightly pound with kaffir lime leaves with the dressing. Finally add it to the lettuce and combine well, with plenty of fresh herbs and sprinkle with dry roasted peanuts. You can serve this with pan roasted salmon, a sliced beer, chicken or tofu, whatever takes your fancy.

So, this is not quite as good as Cambodian food eaten on the side of the road at a street food stall (I’ll never forget fish baked in salt crust with a banana leaf salad at a street stall!)  but it’s pretty good!

 

Chicken & Prawn Pho

Last winter (December 2015) I returned to the backpacking destination of my twenties, Cambodia and Thailand, to take part in the Angkor Wat Half Marathon. It reminded me once again how fantastic the food is; tasty, cheap and brilliant nutritionally for runners.

It combines lots of fresh spices and herbs to boost the immune system as well as protein to help the muscles repair and recover. This recipe is simple and very quick to make. If you’re vegetarian, you can replace the chicken stock with vegetable stock and just pack with vegetables instead.

Ingredients

Chicken stock

Thai chillies, chopped (I used 2 but I love spice!)

3 cloves of garlic, chopped

1 stick of lemongrass, chopped

1 inch piece of ginger, chopped

1 tbsp Nam pla (fish sauce)

Juice of one lime

Handful of cooked chicken

Handful of prawns

Wide rice noodles

Chopped spring onions

Roasted peanuts

Pour the stock into the pan with the chilli, ginger, garlic and lemon grass and boil briskly. Taste, adjust seasoning if necessary and leave to simmer. Then add the chicken, prawns to heat, add fish sauce and lime juice and adjust seasoning again. Then pour over cooked rice noodles, top with spring onions and peanuts and serve.

This is delicious and takes literally five minutes if you already have the stock and chicken cooked. It’s great as recovery food but is also a great pre-race food containing lots of medium release carbohydrates in the form of the rice noodles as well as plenty of protein.