Khao Yam

Name: Khao Yam
Yield: 2 servings
Cuisine: Thai
Ingredients: 3 cups cooked jasmine rice (blue from butterfly pea flowers, if you like); 4 tbsp toasted grated coconut; Lemongrass, kaffir lime leaves and Vietnamese mint, very finely sliced; 1 cup pomelo segments; Bean sprouts, long beans and cucumber, finely sliced; 2 tbsp dried shrimp, pounded; Budu sauce (southern fermented fish sauce), simmered with palm sugar, shallot and lemongrass; Dried chilli flakes and lime wedges

ข้าวยำ/kao YUM/

Also known as: Khao Yum, Nasi Kerabu Thai, Southern Thai Rice Salad, Thai Herb Rice Salad

About this dish

A colourful southern Thai rice salad of rice mixed with toasted coconut, shredded herbs, pomelo, bean sprouts and lemongrass, dressed with a fermented fish sauce called budu.

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Ingredients

🍚3 cups cooked jasmine rice (blue from butterfly pea flowers, if you like)

🥥4 tbsp toasted grated coconut

🌿Lemongrass, kaffir lime leaves and Vietnamese mint, very finely sliced

🍊1 cup pomelo segments

🌱Bean sprouts, long beans and cucumber, finely sliced

🦐2 tbsp dried shrimp, pounded

🐟Budu sauce (southern fermented fish sauce), simmered with palm sugar, shallot and lemongrass

🌶️Dried chilli flakes and lime wedges

Method

Serves 2

Simmer the budu with palm sugar, shallot, galangal and lemongrass for 10 minutes, then strain and cool.

Arrange the rice in the middle of a plate.

Surround it with small piles of coconut, dried shrimp, pomelo, herbs and vegetables.

Spoon the budu dressing over at the table.

Mix everything together with chilli flakes and a squeeze of lime before eating.

✓ What Makes it Authentic

Khao yam is a breakfast favourite in southern Thailand; the rice is often tinted blue with butterfly pea flowers.

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