Thai Rice Salad (Khao Yum)

300g jasmine rice
2 tablespoons dried butterfly pea flowers (or butterfly pea tea)
½ grapefruit (or pomelo)
100g red cabbage, finely shredded
1 carrot, julienned
100g long beans (or green beans), finely sliced
2 bird's eye chillies, finely sliced
1 stalk lemongrass
2 tablespoons desiccated coconut
2 tablespoons dried fermented shrimp

The Dressing

1 stalk lemongrass, finely chopped
2 Thai shallots
2 garlic cloves
1 tablespoon vegetable oil
2 tablespoons fermented fish sauce
1 tablespoon palm sugar
1 tablespoon tamarind paste

PREPARATION

COOKING

1. Steep the dried butterfly pea flowers in boiling water for 5–10 minutes, then remove them and allow the blue liquid to cool slightly before using.
2. Pour the infused water over the washed jasmine rice, topping up with extra water if needed, then bring to the boil, reduce to a simmer for 10 minutes and leave covered to steam for another 10 minutes.
3. Finely chop one stalk of lemongrass, the Thai shallots and garlic, then pound them together into a rough paste using a pestle and mortar.
4. Heat the vegetable oil in a small pan and fry the aromatic paste for 1–2 minutes until fragrant and the rawness has disappeared.
5. Add the fermented fish sauce, palm sugar and tamarind paste, stirring well and simmering for 5–10 minutes until the dressing thickens slightly, then allow it to cool.
6. Dry toast the dried fermented shrimp until aromatic, then grind them into a fine floss using a pestle and mortar.
7. In the same dry pan, toast the desiccated coconut until deep golden brown, stirring constantly to prevent burning, then set aside.
8. Julienne the carrot, finely shred the red cabbage, slice the long beans into small rings and finely slice the bird's eye chillies.
9. Peel the grapefruit and divide it into bite-sized segments, removing any excess pith while keeping the pieces intact.
10. Thinly slice the remaining lemongrass into fine rings and prepare all the vegetables separately for an attractive presentation.
11. Spoon the cooled blue rice into the centre of a serving platter and arrange the cabbage, carrot, beans, grapefruit, chillies and lemongrass neatly around it.
12. Finish with the toasted coconut and prawn floss, then drizzle generously with the dressing and toss everything together just before serving.

School of Wok Tips

• Butterfly pea flowers naturally colour the rice a striking blue without affecting the flavour.
• Toast the coconut until golden, not burnt, for the best nutty aroma.
• Keep all the salad ingredients separate until serving for the most colourful presentation.
• The dressing is the star of the dish, so allow it to simmer until slightly thickened for maximum flavour.

FAQs

What is Khao Yum?
Khao Yum is a Southern Thai rice salad made with colourful fresh vegetables, herbs and a bold fermented fish dressing.

Can I make it without butterfly pea flowers?
Yes, plain jasmine rice works perfectly, although the blue rice gives the dish its signature appearance.

Can I substitute the grapefruit?
Absolutely. Pomelo is traditional, but grapefruit or even slightly unripe mango provides a similar balance of sweetness and bitterness.