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Yam Yai Bangkok Recipe

Thai salads are a balance of the exciting flavours of sweet-salty-sour-spicey. This is a fabulous side salad or main light lunch dish. Yam Yai Bangkok picture

Summary

Preparation Time10 MinDifficulty LevelEasy

Health IndexHealthy++Servings1

CuisineThaiCourseMain Dish

MethodOthersSpecialityPart of Menu

Main IngredientVegetableInterest GroupExotic

Recipe Story

I love Thai cuisine and especially salads which are usually the spiciest part of a Thai meal. You can adjust the heat to your taste by using fewer or additional chiles as you like. I have traveled to various parts of Thailand some 30 times over the last 23 years and love sharing the recipes I learn. Sign up for my Thai weekly newsletter: http://thaifood.bellaonline.com/Site.asp

Ingredients

Dressing:

1/4 cup rice wine vinegar

1/4 cup olive or peanut oil

2 tablespoons toasted sesame oil

3 tablespoons fish sauce (nam pla)

Juice of 2 limes

1/4 cup date palm sugar

2 tablespoons grated fresh ginger

1 stalk lemongrass, cleaned and minced, and pounded

2 fresh red ripe Thai chiles seeded and minced

1/4 cup cilantro, chopped

2 cloves of garlic, minced

6 fresh Kafir lime leaves rib removed and very finely slivered and chopped

The Salad:

2 cups Chinese broccoli julienned

1 cup bean sprouts, ends trimmed

3 cups Napa Cabbage, thinly sliced

1 large red bell pepper, seeded and thinly sliced

1 cup Japanese cucumber, chopped

5 scallions, thinly sliced

1/4 pound snow peas, sliced thinly on the diagonal

1/2 cup fresh water chestnuts, sliced

1/3 cup roasted peanuts, chopped

2 tablespoons toasted sesame seeds

Garnish: Sprigs of cilantro and chile flowers.

Method: Whisk dressing ingredients together. This can be prepared and placed in refrigerator-whisk just before using.

Directions

Prep the veggies (can be placed in refrigerator for up to one hour prior to serving. Place the shredded cabbage separately in a plastic storage bag or covered bowl.
When ready to serve combine the veggies in a large salad bowl, toss with dressing.
Notes: Gourmet Garden lemon grass in a tube works great for the dressing.
( Use 1+ teaspoon to taste)

Variations:
Soak two bundles thin rice vermicelli in hot water for 20 minutes, toss with salad. You will need to double dressing recipe.
For a nice entrée-grill large shrimp (pla goong) in shell on soaked bamboo skewers, place on individual salads. Marinade in a little of the salad dressing.
Roasted duck available at Chinese markets-thinly julienne and adorn salad with a generous amount.
Chicken (gai) skewers which are charcoal grilled are a nice addition for an entrée.
For a nice entrée-grill large sea scallops (pla hoi shenn) on soaked bamboo skewers, place on individual salads. Marinade in a little of the salad dressing.
For a nice entrée-blanch calamari rings (place in ice water for a few minutes to stop cooking. These calamari rings then are placed on individual salads. Marinade in a little of the salad dressing

Substitute sesame seeds with freshly grated coconut meat.
Substitute thinly sliced Wing Beans (tua pluu) for the snow peas.

Comments

Comments: 2 | Add a Comment

HotChef says :

I grate lemongrass on a microplane and freeze in ice cube trays, works great.

Posted on: 17 February 2009 - 3:25pm

rdoolan says :

Just a tip - I can't always find fresh lemongrass in my supermarket, so prefer to use Gourmet Garden lemongrass paste. It's sold in the fresh produce department at Safeway and lots of other supermarkets. The tube has plenty of servings and is already prepared for me, which saves a lot of preparation time. Lasts for 3 months in the fridge and 6 months in the freezer. www.gourmetgarden.com has a store locator and some other lemongrass recipes.

Posted on: 31 January 2009 - 9:24pm