Thailand Khao Yum (Mixed Rice Salad)
Khao yum, or mixed rice salad, is a colorful and flavorful dish originating from Southern Thailand, celebrated for its colorful presentation and complex mix of textures and tastes. This dish features steamed rice, often tinted blue, as its base. It is mixed with an array of fresh and aromatic ingredients, including shredded coconut, lemongrass, kaffir lime leaves, green mango, dried shrimp, chile peppers, and various herbs. The salad is brought together with a tangy and savory dressing made from fish sauce, lime juice, and sometimes shrimp paste, creating a perfect balance of sweet, salty, sour, and spicy flavors. Khao yum is as much about its vibrant colors as it is about its taste, making it a feast for both the eyes and the palate. It is typically enjoyed as a light, healthy meal, reflecting the Thai culinary philosophy of harmonizing fresh, natural ingredients into dishes that delight all the senses.
Recipe Servings: 4
+ 10 minutes resting
Ingredients
Directions
- Place cabbage and water in a saucepan and bring to a simmer.
- Simmer mixture for about 5 minutes.
- Drain cabbage, collecting water in a clear container.
- Stir in baking soda gradually until the water turns blue. You may not use all of the baking soda. If the water turns green that means you added too much, which can be reversed by adding a little vinegar or lime juice.
- Bring blue water to a boil in a saucepan.
- Add jasmine rice and salt, cover saucepan, reduce heat, and simmer for about 10–15 minutes.
- Remove saucepan from heat and let rest, covered, for 10 minutes.
- Place water, shallots, garlic, lemongrass, and ginger in a blender and pulse until there are no big chunks, adding more water as needed. It doesn't need to be smooth.
- Transfer mixture to a saucepan set over medium heat.
- Stir in fish sauce, shrimp paste, palm sugar, tamarind juice, and kaffir lime leaves and simmer for about 5 minutes.
- Remove saucepan from heat and let cool.
- Remove kaffir lime leaves and then taste dressing, adjusting seasoning if necessary. It should be equally salty and sweet, with a little acidity to balance. It will be pungent and strong so taste only a little bit!
- Grind dried shrimp using a mortar and pestle or blender until fluffy.
- Transfer ground shrimp to a dry skillet set over medium heat and toast stirring constantly, until it is aromatic and darkened slightly.
- Remove shrimp from skillet and let cool.
- Place coconut in the dry skillet set over medium heat and toast, stirring constantly, until it is dark brown. Not golden-brown, you want it deep, dark, and toasty.
- Place a scoop of blue rice in the center of each of four serving plates.
- Arrange 1–2 tablespoon of dried shrimp, shredded coconut, lemongrass, kaffir lime leaves, pomelo, carrot, cucumber, and red cabbage around the rice on each plate.
- Serve rice salad with the dressing, crushed red pepper, and lime wedges on the side.
- To eat, drizzle about ½–1 tablespoon (7.5–15 ml) of dressing over the ingredients, toss well to combine, and add a squeeze of lime juice, if desired.
For Blue Rice:
For Dressing:
For Salad:
Notes
- Galangal can be used in place of ginger.
- Grapefruit may be substituted for pomelo.
- The consistency of the dressing once cooled should be runny and easily pourable; if it's too thick, add a little water.
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