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Kung chae nampla (Thai: กุ้งแช่น้ำปลา, pronounced [kûŋ t͡ɕʰɛ̂ː nám.plāː]) is a Thai salad made from fresh raw shrimp soaked in Thai fish sauce and served with chunks of gourd, cloves of garlic, chilies, and spicy sauce. [1] Generally, Thais usually use whiteleg shrimp in this dish.
Although not a salad as it doesn't involve mixing ingredients into a specific dish, the Thai tradition of serving a selection of fresh and boiled greens (often vegetables but also raw tree leaves, steamed mushrooms, or cooked pumpkin) together with a saucer or bowl of nam phrik (Thai chilli paste), fits one of the typical characteristics of a ...
A northern Thai salad made with boiled bamboo shoots and a thick paste made from the rice paddy crabs. Yam nuea yang ยำเนื้อย่าง Thai grilled beef salad A spicy salad of grilled beef, shallots, and Thai celery or spearmint. Yam phak khut ยำผักกูด A salad of edible fern shoots (Diplazium esculentum) and pork.
Heat the picante sauce, peanut butter, honey, orange juice, soy sauce and ginger in a 10-inch skillet over medium heat until the mixture is hot and bubbling.
A Thai salad containing sausage made from fermented raw pork and sticky rice (naem). Yam pla duk fu Thailand: Fish salad Crispy fried shredded catfish served with a spicy and tangy green mango salad. Yam thua phu Thailand: Vegetable salad A Thai salad with winged beans, salted eggs, toasted coconut, shallots, fish sauce, lime juice and chillies.
Koi (Lao: ກ້ອຍ; Thai: ก้อย, Thai pronunciation:) is a "salad" [clarification needed] dish of the Lao people living in modern-day Laos Isan, Thailand and Thai people of Vietnam (Son La province) consisting of raw meat denatured by acidity, usually from lime juice.
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In Thailand, considerable confusion exists regarding the name of the dish, as sup, a Lao word describing this kind of spicy salad dish, is a homophone of the loanword for soup. The name of the dish is often misspelled as ซุปหน่อไม้ , which would mean "bamboo-shoot soup".