Khao Yum (ข้าวยำ): A stunning Thai rice salad

 

Khao Yum (ข้าวยำ) is a vibrant and healthy Thai rice salad known for its stunning presentation and complex, refreshing flavors. The star of the dish is the Nam Jim Budu sauce, a savory, tangy, and umami-packed dressing.

This recipe breaks down the process into manageable parts.

An Introduction to Khao Yum

Khao Yum is more than a meal; it's an experience. It originates from Southern Thailand and is often a communal dish. The beauty lies in customizing each bite at the table. You get a base of fragrant rice and then add your preferred combination of fresh herbs, vegetables, and toppings, all tied together with the unique fermented fish sauce.

Difficulty: Medium (due to ingredient prep and sauce balance) Active Time: 45 minutes Serves: 2-3

---

Part 1: The Fragrant Rice (Khao Yum)

The rice is typically made with Thai jasmine rice, tinted and flavored with a natural ingredient called Nga Dam (ดอกอัญชัน) or Butterfly Pea Flower. If you can't find it, turmeric is a perfect substitute.

Ingredients for the Rice:

• 1 cup Thai jasmine rice
• 1 ¼ cups water
• A handful of fresh or dried butterfly pea flowers (for blue rice) OR 1 tsp turmeric powder (for yellow rice)
• 2-3 thin slices of galangal or ginger
• 1 lemongrass stalk, bruised (optional, for extra fragrance)
• 1 pandan leaf, tied in a knot (optional, but highly recommended)

Instructions:

1. Rinse the jasmine rice until the water runs clear.
2. If using Butterfly Pea Flowers: Steep the flowers in the 1 ¼ cups of hot water for 5-10 minutes until the water is a deep blue. Strain out the flowers.
3. If using Turmeric: Simply add the turmeric powder to the water.
4. Cook the rice in a rice cooker or pot with the colored water, galangal/ginger, lemongrass, and pandan leaf. Once cooked, fluff it with a fork and discard the aromatics. Let it cool slightly.

---

Part 2: The Heart & Soul - Nam Jim Budu Sauce

This sauce is what makes Khao Yum truly special. Taste as you go and adjust to your preference!

Ingredients for the Sauce:

• 3 tbsp Nam Budu (Thai fermented fish sauce) - Substitute: 2 tbsp Vietnamese fish sauce (Nuoc Mam) mixed with 1 tbsp finely mashed fermented shrimp paste (Kapi)
• 2 tbsp fresh lime juice (about 1 large lime)
• 1 tbsp palm sugar, finely chopped (or brown sugar)
• 2-3 tbsp water, to dilute
• 1-2 fresh red Thai chilies, finely minced (adjust to heat preference)
• 1 tbsp finely minced lemongrass (tender inner part only)
• 1 shallot, finely minced

Instructions:

1. In a small bowl, whisk the palm sugar with the lime juice until the sugar dissolves.
2. Add the Nam Budu (or substitute) and water. Whisk to combine.
3. Stir in the minced chili, lemongrass, and shallot.
4. Taste and adjust. It should be a balance of salty (from the fish sauce), sour (lime), and sweet (sugar), with a powerful aromatic kick. Add more sugar, lime, or water as needed.

---

Part 3: The Toppings & Herbs (The "Yum")

This is where you can get creative! Prepare a variety of the following, aiming for a colorful platter. All items should be finely sliced, shredded, or grated.

Essential Toppings (The Classic Base):

• Long Beans: A handful, finely sliced (blanched for 30 seconds for a brighter color)
• Bean Sprouts: A handful
• Toasted Coconut: 3-4 tbsp, freshly grated and lightly toasted until golden
• Pomelo: ½ cup, segments broken into small pieces (this adds a fantastic bitter-sweet burst)
• Kaffir Lime Leaves: 3-4 leaves, deveined and julienned as finely as possible
• Thai Basil & Mint: A small handful of each

Excellent Additional Toppings:

• Bitter Melon: Thinly sliced (soak in salted water for 10 mins to reduce bitterness)
• Green Mango: Shredded, for a tart crunch
• Cucumber: Julienned
• Sweet Rose Apple (Chomphu): Thinly sliced
• Fried Dried Shrimp: 2 tbsp (adds crunch and saltiness)
• Shredded Omelette: 1 egg, made into a thin omelette and sliced

---

Part 4: Assembly & How to Eat

1. The Base: Place a portion of the fragrant blue or yellow rice in the center of a plate or shallow bowl.
2. The Art: Artfully arrange a small amount of each topping and herb around the rice. Don't pile everything on one plate—the beauty is in the variety and colors.
3. The Sauce: Serve the Nam Jim Budu sauce on the side in a small bowl.
4. How to Eat Khao Yum:
   • Take a spoonful of rice onto your plate.
   • Add a little bit of every topping and herb you desire.
   • Drizzle with 1-2 teaspoons of the sauce (start with less, you can always add more).
   • Mix everything gently and enjoy the explosion of textures and flavors in one bite!

Chef's Notes & Tips

• The Rice: The rice can be made a few hours ahead and served at room temperature. This is ideal.
• Prep is Key: The success of this dish lies in having all your toppings prepped and ready to go. It makes assembly quick and beautiful.
• Balancing the Sauce: If the fermented flavor is too strong for you, add more water, lime juice, and a touch more sugar to mellow it out.
• No Substitutes for Key Aromatics: While you can substitute for the Nam Budu, the kaffir lime leaves and lemongrass are non-negotiable for the authentic flavor profile.

Enjoy your journey into the vibrant and delicious world of Southern Thai cuisine!