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
CuisineCourse
DishMain Ingredient
Interest Group

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

 Rice wine vinegar1⁄4 Cup (4 tbs)
 Olive oil/Peanut oil1⁄4 Cup (4 tbs)
 Toasted sesame oil2 Tablespoon
 Fish sauce3 Tablespoon (Nam Pla)
 Lime juice1 Tablespoon
 Date palm sugar1⁄4 Cup (4 tbs)
 Grated ginger2 Tablespoon
 Lemongrass stalk1 Pound, cleaned minced and pounded
 Red ripe thai chili2 , minced (Seeded)
 Cilantro1⁄4 Cup (4 tbs), chopped
 Garlic2 Clove (10 gm), minced
 Kefir lime6 , finely chopped (Rib Removed And Very Finely Slivered)
 Chinese broccoli2 Cup (32 tbs), julienned
 Bean sprouts1 Cup (16 tbs) (End Trimmed)
 Napa cabbage3 Cup (48 tbs), thinly sliced
 Red bell pepper1 Large, thinly sliced (Seeded)
 Japanese cucumber1 Cup (16 tbs), chopped
 Scallions5 , thinly sliced
 Snow peas1⁄4 Pound, thinly sliced on the diagonal
 Water chestnuts1⁄2 Cup (8 tbs), sliced
 Roasted peanuts1⁄3 Cup (5.33 tbs), chopped
 Toasted sesame seeds2 Tablespoon

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

HotChef profile page

HotChef says :

I grate lemongrass on a microplane and freeze in ice cube trays, works great.
Posted on: 17 February 2009 - 3:25pm
rdoolan profile page

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
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