Khao Yam (rice salad) from the south of Thailand

Khao Yam, Kao Yum, or Khao Yum, with blue rice, is a specialty of Southern Thai cuisine that has become popular in Bangkok in recent years as it is a healthy light salad. This dish is similar to the Malay nasi kerabu, and in fact many Southern Thai dishes have Malaysian roots.

The (blue) rice is mixed with some herbs and then eaten with roasted coconut flakes, chopped long beans, bean sprouts, dried shrimps, chili powder and fragrant kaffir lime leaves.

Khao Yam is a colorful and flavorful dish from southern Thailand that embodies the rich culinary traditions of the region. It is a type of rice salad known for its harmonious blend of flavors and textures, making it a unique and beloved dish in Thai cuisine. Khao Yam is also found in other parts of Southeast Asia, with variations depending on local ingredients and taste preferences.

Origin and history

Khao Yam has its origins in the southern regions of Thailand, where it is an everyday dish, especially loved for breakfast or light lunch. The exact origins of Khao Yam are difficult to trace, but it is believed to have emerged from the need to create a nutritious, flavorful meal from available local ingredients. The dish reflects the influences of both indigenous Thai and Malay cultures, which characterize the southern regions of Thailand. This cultural cross-pollination has helped develop unique flavor profiles that distinguish Khao Yam from other Thai dishes.

Particularities

Khao Yam is known for its diversity of ingredients, including freshly cut vegetables and herbs, fruit, dried shrimp, roasted coconut, and sometimes meat or fish. One of Khao Yam's signature ingredients is 'Budu', a fermented fish sauce that adds an umami-rich depth to the dish. The dish is topped with a spicy dressing, usually made from lime juice, palm sugar, fish sauce, and chili, which delivers an explosion of flavors in every bite.

Flavor profiles

The flavor profile of Khao Yam is complex and balanced, with a combination of sweet, sour, salty, spicy, and umami, which is typical of Thai cuisine. The freshness of the vegetables and herbs provides a pleasant crunch, while the addition of fruits such as green mango or pomelo offers a subtle sweetness and sourness. The Budu sauce and dried shrimp add a salty umami component that gives the dish its characteristic depth. The result is a harmonious dish that stimulates the senses and offers an authentic taste experience of southern Thailand.

Make your own khao yam (rice salad).

Below you will find a basic recipe for Khao Yam for 4 people. This dish may vary depending on region and personal preferences, so feel free to adjust or add ingredients to taste.

Ingredients

For the Khao Yam (rice salad):

• 2 cups cooked jasmine rice, cooled
• 1 cup grated green mango
• 1 cup chopped long beans or green beans
• 1/2 cup thinly sliced ​​lemongrass (soft part only)
• 1/2 cup fresh mint leaves, coarsely chopped
• 1/2 cup Thai basil leaves, coarsely chopped
• 1/2 cup coriander leaves, coarsely chopped
• 1/4 cup finely chopped shallots
• 1/4 cup toasted coconut flakes
• 1/4 cup roasted peanuts, coarsely chopped
• 1/4 cup dried shrimp, soaked and then coarsely chopped (optional)
• 2 tablespoons Budu (fermented fish sauce) or regular fish sauce, adjust to taste

For the dressing:

• 3 tablespoons of lime juice
• 2 tablespoons of fish sauce
• 1-2 tablespoons palm sugar, to taste
• 1-2 teaspoons finely chopped red chili, to taste
• 1 garlic clove, minced

For the garnish:

• Lime wedges
• Extra roasted coconut flakes
• Extra roasted peanuts

Instructions

1. Make the dressing: In a small bowl, combine the lime juice, fish sauce, palm sugar, chopped chili, and garlic. Stir well until the sugar has completely dissolved. Taste and adjust seasoning as desired with additional sugar, lime juice, or fish sauce.
2. Prepare the ingredients: Make sure all vegetables, herbs, and mango are finely chopped or grated. Soak the dried shrimp in warm water for about 10 minutes, drain, and chop coarsely.
3. Mix the salad: In a large mixing bowl, combine the cooled cooked rice with the grated green mango, long beans, lemongrass, mint, Thai basil, cilantro, shallots, toasted coconut flakes, roasted peanuts, and the dried shrimp (if using).
4. Add the dressing and Budu: Pour the dressing and Budu (or fish sauce) over the salad and mix well so that all ingredients are evenly coated.
5. Serve: Divide the Khao Yam over plates or in a large serving bowl. Garnish with additional lime wedges, toasted coconut flakes, and roasted peanuts. Serve immediately.

This recipe is an excellent starting point to experience the authentic flavors of southern Thailand. Khao yam is a versatile dish, so feel free to experiment with different vegetables, spices, and dressing adjustments to create your own favorite version.