Khao Yam

1. 1

   Prepare the Blue Rice

   If using butterfly pea flowers, soak them in 2 cups of water for 10 minutes to release the blue color. Strain and reserve the blue water. Rinse the jasmine rice under cold water until water runs clear. Add rice and the blue water (or plain water) to a medium pot. Bring to a boil over high heat, then cover, reduce to low heat, and cook for 18-22 minutes until tender and water is absorbed. Remove from heat and let rest covered for 10 minutes to 2 hours. Fluff with a fork and allow to cool completely.

   NaNh NaNm

   Tips:

   • • The rice should be completely cooled before mixing with other ingredients
   • • You can prepare the rice up to 4 hours in advance
2. 2

   Toast the Coconut

   In a large wok or dry skillet over medium-low heat, toast the shredded coconut for 30-35 minutes, stirring frequently, until it turns dark brown and becomes very fragrant. Transfer to a mortar and pestle and let cool completely. Once cooled, pound the toasted coconut to a coarse powder. Set aside.

   NaNh NaNm

   Tips:

   • • Don't rush this step - properly toasted coconut is crucial for authentic flavor
   • • Stir constantly to prevent burning
   • • The coconut should be dark brown, not black
3. 3

   Prepare Aromatic Paste

   Heat the vegetable oil in the wok over low heat. Add the shrimp paste and stir-fry for 2-3 minutes until fragrant and well combined. Transfer to a large mixing bowl. Using the mortar and pestle, pound the lemongrass and galangal to a coarse paste and add to the bowl. Separately, pound the Thai chiles to desired consistency and add to the bowl.

   NaNh NaNm

   Tips:

   • • Adjust the amount of chiles based on your spice preference
   • • Keep a window open - toasting shrimp paste can be quite pungent
4. 4

   Prepare Fresh Ingredients

   Finely julienne or thinly slice all the fresh herbs, vegetables, and aromatics: kaffir lime leaves (into fine threads), long beans, shallots, green mango, betel leaves, and herbs. Slice the cooked shrimp thinly. Dice the peeled lime. Keep each ingredient separate on a large plate or platter for an attractive presentation.

   NaNh NaNm

   Tips:

   • • Traditional presentation involves arranging ingredients in separate colorful piles
   • • The finer the julienne, the better the texture
   • • Use a very sharp knife for clean cuts
5. 5

   Make Nam Budu Dressing (Optional Traditional Method)

   In a small saucepan, combine sliced lemongrass, galangal, nam budu, palm sugar, and a few kaffir lime leaves with 1/4 cup water. Bring to a gentle simmer and cook for 5 minutes to meld flavors. Strain and let cool. The dressing should be equally salty and sweet with a bit of acidity. It should be runny and pourable when cooled. Adjust consistency with water if needed.

   NaNh NaNm

   Tips:

   • • The dressing is very pungent - use sparingly at first
   • • Can be made days in advance and refrigerated
   • • Start with 1/2 tablespoon per serving and adjust
6. 6

   Combine and Serve

   Add the cooled rice to the large bowl with the aromatic pastes and toasted coconut. Add the sliced shrimp, all prepared vegetables, herbs, dried shrimp, soy sauce, and bouillon powder. Mix thoroughly but gently to combine all ingredients. Taste and adjust seasoning with fish sauce. Serve immediately, either mixed together or with ingredients arranged separately on top of rice for diners to mix themselves. Drizzle with nam budu dressing to taste and squeeze fresh lime juice over the top.

   NaNh NaNm

   Tips:

   • • Traditional serving involves each diner mixing their own bowl
   • • Add dressing gradually - it's very strong
   • • The salad should have a balance of all flavors and textures in each bite

• •The essence of Khao Yam lies in its adaptability - use whatever fresh ingredients are available as long as they fit the dish's tart, salty, and herbal profile
• •All ingredients should be finely julienned or thinly sliced for the best texture experience
• •Nam budu is the soul of this dish - if you can't find it, the dish won't have its authentic flavor
• •For a less pungent version, use less nam budu and more fresh lime juice
• •The rice should be at room temperature, never hot, when mixing
• •Each serving should get about 1 tablespoon of nam budu dressing - adjust to taste
• •Traditionally eaten as a breakfast dish in Southern Thailand
• •The dish is best served immediately after mixing to maintain the crunch of fresh vegetables

• •
  Fresh coconut water
• •
  Thai iced tea (less traditional but popular)
• •
  Hot jasmine tea
• •
  Fresh lime water
• •
  Pairs well as part of a southern Thai breakfast spread

Khao Yam has its origins in the southern regions of Thailand, where it remains an everyday dish especially beloved for breakfast or light lunch. The exact origins are debated among food historians. One theory suggests it was created when the ruler of a southern Thai region asked a doctor to create a healthy dish combining all beneficial ingredients available at the time, including Indian mulberry which grew near the houses of respected community members. Another more likely theory traces its roots to Malay culinary tradition, as Thailand's three southernmost provinces (Pattani, Narathiwat, and Yala) once formed part of the Sultanate of Pattani, which included what is now Kelantan in northeastern Malaysia. This explains its similarity to nasi kerabu, the Malay blue rice dish. A third theory suggests it emerged from local wisdom as a way to preserve food and make the most of seasonal ingredients. The dish reflects the cultural fusion of indigenous Thai and Malay influences that characterize southern Thailand. Although Khao Yam originated in the South, it has gained popularity throughout Thailand in recent years due to the healthy eating trend. Each southern province has developed its own variation, reflecting local ingredients and cultural preferences.

Authentic Khao Yam is defined by several key elements: (1) Nam budu (fermented fish sauce) is essential - without it, the dish lacks its signature umami depth and pungent character. (2) The rice is traditionally dyed blue using butterfly pea flowers, though other natural colors are acceptable. (3) Ingredients must be very finely julienned or thinly sliced for proper texture. (4) The dish should include toasted coconut pounded to a coarse powder and dried shrimp or fish floss. (5) A sour element (unripe mango, pomelo, or lime) is crucial. (6) Fresh aromatic herbs are non-negotiable, particularly lemongrass and kaffir lime leaves. (7) In true southern Thai style, the dish includes bai phaa hom (colloquially called 'dog and pig fart herb'), though this is nearly impossible to find outside southern Thailand. (8) The flavor profile should achieve perfect balance - equally salty and sweet with pronounced umami and acidity. (9) Traditionally served at room temperature, never hot. (10) Each region in southern Thailand has its own authentic version, so variations are part of the dish's authenticity rather than deviations from it. The Bangkok version tends to be milder and more colorful, appealing to those unfamiliar with the bold, pungent flavors of true southern Thai cuisine.