Healthy FoodLunch FoodRice Dish

    Thai Rainbow Rice Salad

    Khao Yam

    4.7฿40 – ฿70Best enjoyed during the mid-morning heat at a local market; the dish is served cold and is incredibly refreshing when the humidity is at its peak.
    Annie Do
    Overview

    A vibrant Southern Thai rice salad bursting with fresh herbs and toasted coconut.

    Cold rice tossed with shredded lemongrass, kaffir lime, long beans, and coconut. Topped with pungent nam budu fish sauce, it offers a crunchy, refreshing, and umami-packed bite in every spoonful.
    Gallery

    Photos

    What's in it

    • Jasmine rice
    • Herbs
    • Bean sprouts
    • Long beans
    • Cucumber
    • Shredded coconut
    • Lime
    • Chili
    • Fish sauce or shrimp paste dressing
    • Dried fish or dried shrimp
    When to eat

    Best moments to enjoy it

    BreakfastLunch

    Best enjoyed during the mid-morning heat at a local market; the dish is served cold and is incredibly refreshing when the humidity is at its peak.

    The story

    Origin & history

    Khao Yum is a staple of Thailand’s deep south, heavily influenced by the culinary traditions of neighboring Malaysia. It was traditionally a quick, nutritious meal for farmers to take into the fields, utilizing whatever garden-fresh herbs and aromatics were in season.

    At the stall

    How to order & pay

    Ordering

    Ask for "nam budu yueak" if you want the dressing on the side to control the saltiness; say "mai sai phrik" if you can't handle the heat of the bird's eye chilies.

    Paying

    Cash only. You should rarely pay more than ฿70 for a bowl at a street stall; anything higher is likely a tourist trap.

    Good to know

    Allergens, nutrition & health

    Allergens

    Shellfish (due to nam budu fish sauce)

    Nutrition & benefits

    Packed with antioxidants from the fresh raw herbs and high in fiber from the variety of shredded vegetables.

    Health notes

    Generally safe as it’s assembled fresh on the spot. Ensure the raw vegetables look crisp and clean, and stick to stalls with a high turnover of locals.

    How to eat it

    Don’t be shy—dump the dressing over the rice and mix the entire bowl vigorously until the herbs are evenly coated. Use a spoon and fork to ensure you get a bit of every crunch and leaf in each mouthful.