Thai cuisine · Salads & Mezze

Yam Het Ruam

Mixed mushrooms briefly blanched and tossed warm with lemongrass, chili and lime dressing into a spicy salad.

Ingredients · for 4 servings

• 200 g oyster mushrooms
• 200 g shiitake
• 250 g button mushrooms
• 2 stalks lemongrass
• 3 shallots
• 3 Thai chilies
• 4 tbsp lime juice
• 3 tbsp fish sauce
• 1 tbsp palm sugar
• 1 bunch cilantro
• 1 handful mint
• 2 spring onions

Instructions

1. Clean the mushrooms with a brush, remove the shiitake stems, and tear or slice all mushrooms into thick, bite-sized pieces.
2. Bring plenty of salted water to a boil and blanch the mushrooms for 2 minutes until they wilt, then drain well.
3. Dissolve the palm sugar in the lime juice and fish sauce and stir in the finely chopped chilies to make a hot-sour dressing.
4. Slice only the soft lower third of the lemongrass into paper-thin rings and shave the shallots into thin rings.
5. Pour the dressing over the still-warm mushrooms and let sit for 5 minutes so they soak up the seasoning.
6. Fold in the lemongrass, shallots, cilantro, mint and spring onion rings, and serve the salad lukewarm with sticky rice.