Being a “yum” which roughly translates to “mixed” or “tossed” salad, this dish features a variety of vegetables and Thai herbs which provide for a rich source of fibre and nutrition.
In addition to the assortment of fresh vegetables and herbs, the dish comprises cooked rice and a unique dressing made from fermented fish sauce called “Budu”. This dressing is so distinctive, making the final product saltier, fishy and a little bit sweet.
But thanks to the heavy use of herbs, the fish and innards, which are fermented by sea salt, aren’t too overpowering and blend well together in one’s mouth.
Khao Yummay also be prepared with dried shrimp or fish, coconut flakes, sour green mango, pomelo, and a squeeze of lime, topped with fresh bean sprouts, thinly sliced fresh lemongrass and fresh kaffir lime leaves.
You also might ask the cook to add dried red pepper flakes or chilli to make it more spicy. Also, it is generally not served with meat, making it an ideal healthy meal for those hoping to cut back on their meat intake.