This Southern Thai rice salad is all about contrast: soft, fragrant rice alongside fresh herbs, crunchy bean sprouts and toasted coconut. Serve the sweet-and-salty dressing on the side and mix everything together at the table, so every bite tastes a little different.
Khao yam is a rice salad from Southern Thailand, built around rice and a generous amount of finely chopped fresh ingredients. The exact combination varies: herbs, raw vegetables and seasonings are adapted to what is available and to local preferences. In this version, jasmine rice, mint, cilantro and Thai basil form the base. Lemongrass and kaffir lime leaves add a pronounced citrus aroma, while bean sprouts and briefly blanched green beans bring crunch.
The rice is more than a neutral base. Cooking it with bruised lemongrass and kaffir lime leaves lets it take on a gentle aroma as it cooks. First, rinse the rice until the water runs mostly clear; this removes excess starch and helps keep the grains separate after cooking. Let the rice rest, covered, after cooking, then remove the aromatics. Warm or cooled rice works well: it holds its shape when mixed with the herbs and is less likely to wilt them.
Toasted coconut brings a nutty flavor and a dry, crisp bite that contrasts with the moist rice and juicy bean sprouts. Toast the coconut in a dry frying pan and keep an eye on it: once the flakes start to color, they toast quickly. Use unsweetened shredded coconut. Fresh coconut works too, but it usually has more moisture and so browns less evenly. Green beans are a sturdy, easy-to-find addition here; blanch them briefly so they stay bright green and retain a little bite.
The dressing is based on budu, a fermented fish sauce used in Southern Thai versions of khao yam. Budu is not available everywhere; fish sauce is a practical substitute, though it can taste saltier and less complex. So taste before adding extra salt, and adjust the lime juice and palm sugar to taste. The aim is a distinct combination of savory, sweet and sour, not a dressing that overpowers all the herbs.
Serve the components side by side first and mix them with the dressing at the table. That way, everyone can choose how much sauce to add, and the coconut and vegetables stay crisp for longer. Khao yam makes a satisfying lunch on its own; serve extra lime alongside if you like. If preparing ahead, store the rice, chopped herbs and dressing separately, covered, in the refrigerator, and mix them just before eating. Do not leave cooked rice at room temperature for an extended period.
Rinse the rice in a sieve under cold water until the water runs mostly clear. Bruise 1 stalk of lemongrass with the side of a knife and tear 2 kaffir lime leaves in half once.
Put the rice, 225 ml water, bruised lemongrass and the 2 torn kaffir lime leaves in a pan. Bring to a boil, turn the heat to low and cook, covered, for 12 minutes. Remove the pan from the heat and leave the rice to stand, covered, for another 10 minutes.
Meanwhile, toast the coconut in a dry frying pan over medium-low heat. Stir regularly and remove the pan from the heat as soon as the coconut turns golden brown. Leave to cool on a plate.
Trim the ends off the green beans and cut them into pieces about 3 cm long. Boil them in plenty of boiling water for 2 minutes, drain and briefly rinse under cold water. Finely chop the second stalk of lemongrass, using mostly the tender inner part. Remove the veins from the 2 remaining kaffir lime leaves and slice them very thinly.
To make the dressing, stir the budu or fish sauce with the palm sugar, lime juice and 1 tablespoon water until the sugar has dissolved. Taste and add a little more lime juice if needed.
Remove the lemongrass and kaffir lime leaves from the rice and fluff the grains with a fork. Coarsely chop the mint, cilantro and Thai basil. Arrange the rice, herbs, finely chopped aromatics, green beans, bean sprouts and toasted coconut in separate piles on a large platter.
Serve with the dressing and lime wedges. Mix the components together at the table and add dressing to taste.
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