Khao Yum Recipe

Rinse and cook rice

Rinse the jasmine rice under cold water until the water runs clear. Drain well.

Combine rinsed rice, 480 ml water, turmeric powder and 1 tsp salt in a pot or rice cooker. Stir once to distribute turmeric evenly. Bring to a boil, then reduce to a simmer, cover and cook for 12–15 minutes (or until water is absorbed). Let rest, covered, off heat for 10 minutes.

After resting, fluff rice with a fork and gently fold in 60 ml coconut milk and 1 tbs palm sugar until combined. Taste and adjust salt/palm sugar to balance subtle sweetness and creaminess. Spread rice on a large tray or bowl to cool slightly (warm is ideal for salad).

Prepare vegetables: blanch long beans/green beans in boiling salted water for 1–2 minutes until bright green and tender-crisp. Immediately plunge into iced water to stop cooking; drain and chop into 1–1.5 inch pieces.

If using bean sprouts, briefly blanch (30 seconds) and drain, or leave raw if very fresh. Thinly shred cabbage or slice lettuce; seed and thinly slice cucumber; julienne green mango or segment pomelo/bilimbi. Thinly slice 3 shallots for the salad (reserve 4 shallots for frying).

Chop and combine herbs: roughly chop cilantro, Thai basil, and mint. Finely slice kaffir lime leaves if using. Keep herbs separate until assembly so they remain vibrant.

Heat the 120 ml vegetable oil in a small saucepan over medium heat until shimmering (but not smoking). Fry the 4 sliced shallots in batches until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to paper towels to drain and cool. Season lightly with a pinch of salt.

In the same pan (or a dry skillet), toast the 0.5 cup shredded coconut over medium heat until golden, stirring constantly to avoid burning. Drain on paper towels.

If puffed rice is not already crisp, you can briefly toast it in a dry skillet for 1 minute. Combine fried shallots, toasted coconut, puffed rice and optional chopped roasted peanuts in a bowl. These will be sprinkled over the salad for texture.

If using tamarind pulp, dissolve 2 tbs tamarind pulp in 30 ml warm water and strain to remove fibers and seeds. If using concentrate, just measure 2 tbs and dilute slightly with the 2 tbs water.

In a mortar and pestle (or small blender), pound or blend 2 cloves garlic and 2 bird's eye chilies into a coarse paste.

Combine tamarind liquid, garlic-chili paste, 2 tbs fish sauce (or light soy), 2 tbs palm sugar, 2 tbs lime juice and 2 tsp toasted black sesame seeds in a bowl. Whisk until sugar dissolves, adding the extra 2 tbs water as needed to reach a pourable consistency. Taste and adjust: it should be tangy, slightly sweet, salty and mildly spicy. Add 1/4 tsp salt if needed.

In a large serving bowl or on a platter, place the warm turmeric-scented rice as the base. Scatter and toss (gently) the prepared vegetables: shredded cabbage, blanched beans, bean sprouts, cucumber, and sliced sour fruit so the colors are well distributed.

Add the chopped herbs (cilantro, basil, mint) and sliced shallots reserved for salad. Toss gently to combine flavors, taking care not to mash the rice.

Pour the tamarind-black sesame dressing over the rice and vegetables — start with about half the dressing, toss gently, then add more to taste. Khao yum is typically moist but not soupy; you want each grain coated and flavors balanced.

Just before serving, sprinkle the crispy topping mixture (fried shallots, toasted coconut, puffed rice, optional peanuts) generously over the salad for fragrance and crunch. Garnish with extra whole herbs or a few lime wedges if desired.

Serve immediately at room temperature or slightly warm so the aromatics and textures are at their best.