By Chef Cares Foundation
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Origin and Flavour Profile
Khao yum is a Southern Thai rice salad recognised as part of National Intangible Cultural Heritage in 2013. Steamed rice is combined with an array of fresh herbs and vegetables and dressed with nam budu, a local fermented fish sauce simmered with aromatics and sweetened with palm sugar. While reflecting Malay influences, khao yum is distinctively Thai in its balance of flavours and aromas. The selection of vegetables is flexible, though some—such as long beans, bean sprouts, wild betel leaves, kaffir lime leaves, and lemongrass—are indispensable. Nutritious as well as delicious, khao yum is commonly enjoyed as a hearty breakfast or lunch.
Ingredients for Khao Yum
- 400 g steamed rice
- 4–5 sliced wild betel leaves
- ½ cup raw bean sprouts
- 4 tbsp sliced butterfly pea flowers
- 4 tbsp sliced long beans
- 4 tbsp sliced kaffir lime leaves
- 1 sour mango, chopped
- 4 tbsp dried shrimp or dried fish, pounded until fluffly
- 4 tbsp crispy toasted coconut
- 4 tsp chilli powder
- 4 lime wedges
Ingredients for Budu sauce
- 250 g quality budu (southern-style fermented fish sauce)
- 1 cup water
- 3 stalks lemongrass, bruised and cut into sections
- 25 g fingerroot, bruised
- 25 g shallots, bruised
- 5 slices galangal, bruised
- 3 kaffir lime leaves, torn and midrib removed
3–4 pandan leaves - 200 g palm sugar
Directions
- Bring the budu to a boil, then add water, lemongrass, fingerroot, shallots, galangal, kaffir lime leaves, and pandan leaves. Skim off any foam.
- Season with palm sugar and simmer gently for about 30 minutes, or until the sauce reduces and becomes fragrant. Taste and adjust the seasoning if needed. Strain through a fine cloth and set aside.
- Serve the rice and accompaniments on a plate with the budu sauce on the side. Toss everything together well before eating.
Note:
To make your Khao Yum more colourful, cook the rice using butterfly pea water, turmeric water, or pandan leaf water to create blue, yellow, or green rice. Budu sauce is usually quite salty, so be sure to use the right amount when mixing it with the rice.
