Thum Apple Recipe

Toast rice

Heat a small dry skillet over medium heat. Add 3 tablespoons dry sticky or jasmine rice. Toast, stirring constantly, until grains turn golden-brown and give off a nutty aroma, about 4–6 minutes. Transfer to a mortar and pestle or spice grinder; let cool slightly.

Grind rice

Using the mortar and pestle or a spice grinder, pulse/toast-grind the rice to a coarse powder—some grit should remain for texture. Set aside.

If using, bring a small pot of water to a quick boil and blanch the long green beans for 30–45 seconds until bright green and slightly tender. Immediately plunge into an ice bath, then drain and chop into 1-inch pieces.

Prepare the fruit and vegetables: core and thinly slice the green apple into matchsticks or thin wedges (you should have about 1 1/2 cups). Peel and julienne the green mango and green papaya to yield about 3/4 cup each. Thinly slice the shallot and chilies. Roughly chop cilantro and tear basil or mint if using.

Combine apple, green mango, green papaya, blanched green beans, shallot, chilies, cilantro, and basil/mint in a large mixing bowl.

Make the dressing: in a small bowl, combine 2 tablespoons fermented fish sauce, 1 tablespoon regular fish sauce, 3 tablespoons fresh lime juice, 1 1/2 tablespoons palm or brown sugar, 1 minced garlic clove, and 2 tablespoons water. Whisk until sugar dissolves and taste. Adjust balance: more lime if too salty/sour, more sugar if too sharp, or more regular fish sauce if fermented fish flavor needs softening. (Because fermented fish can be very strong, start with the stated amount and increase only if desired.)

Pour dressing over the salad mixture. Toss thoroughly with tongs or two spoons so dressing coats all pieces. Let sit 3–5 minutes to allow flavors to marry and the fruit to slightly macerate.

Add toasted rice powder and crushed roasted peanuts to the salad. Toss again to distribute the crunch and toasted flavor evenly. Taste and adjust seasoning: add a squeeze of lime or up to 1 tablespoon more fish sauce if needed.

Plate the salad on a serving platter or divide among plates. Garnish with extra cilantro leaves and lime wedges on the side. Note: chili flakes are out of stock, so serve additional fresh sliced chilies on the side for heat if desired.