Rice and Herbs Salad

Name: Rice and Herbs Salad (Yam Khao)
Yield: Serves 6 to 8
Cuisine: Thailand
Ingredients: 1 teaspoon finely minced lemon grass; 1 bird chile or serrano chile, minced; ½ cup Thai fish sauce; ¼ cup water; 1 heaping teaspoon palm sugar or substitute brown sugar; ½ teaspoon minced lemon grass; 1½ to 2 cups chopped long beans or green beans (¼-inch lengths); 2 large or 3 medium plum tomatoes, finely chopped; 2 tablespoons finely chopped fresh mint; ¼ cup packed fresh Asian or sweet basil leaves, coarsely chopped; 1 cup loosely packed coarsely chopped or shredded fresh coriander leaves; ¼ cup finely sliced shallots, separated into rings; ½ teaspoon crumbled dried red chile; 1 clove garlic, minced; Leaf lettuce leaves to line the serving platter; 3 tablespoons fresh lime juice; 2 tablespoons fresh lime juice; 1½ cups packed coarsely chopped watercress leaves and fine stems; 4 cups cooked Thai jasmine or American jasmine rice

Yam Khao

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

There are many delicious ways of using leftover Thai rice. This south Thai salad is fresh and attractive with its dressing; extra dressing is served in small bowls spicing as they with.

Ingredients

Salad

4 cups cooked Thai jasmine or American jasmine rice
2 tablespoons fresh lime juice

Asia
Thailand
Pescatarian
Gluten-free
South East Asia

Method

Place the rice in a large bowl, tossing with wet hands or chopsticks to break up any lumps. Add the lime juice and toss to mix. Add the watercress and toss. Place a large saucepan with 1 inch of water over high heat and bring to a boil. Add the beans, cover, and blanch for 1 minute, or until slightly softened. Drain and add to the rice, tossing to mix well. Add the remaining salad ingredients a