Khao Yum without budu sauce

For khao yum, fluffy jasmine rice is key, rinse the rice several times under cold water until the water runs clear to remove excess starch.

Transfer the rice to a medium saucepan, add 500 ml of fresh water and a pinch of salt, and bring to a boil.

Once boiling, reduce the heat to the lowest setting, cover with a lid and cook for 15 minutes, until all the water is absorbed.

Remove the pan from the heat and let the rice rest under the lid for 10 minutes. Spread it on a wide tray or in a bowl so it cools faster and the grains stay separate.

Slice the cucumber into thin half-moons (about 2-3 mm). If the seeds are watery, halve the cucumber and remove them.

Grate the carrot coarsely or cut it into fine julienne matchsticks to match the other textures in the salad.

Slice the red cabbage as thinly as possible into strips and remove the hard core. If it is firm, lightly salt it and leave for 5-10 minutes to soften, then rinse and pat dry.

Rinse the bean sprouts thoroughly under cold water, drain in a sieve and pat dry with a paper towel if needed.

Wash the lime and cut it into thin slices or quarters for serving. Use the fresh juice in the dressing.

Roughly chop the herbs, coriander, Thai basil and optionally chives, just before serving so they stay as fresh as possible.

Roughly chop the roasted peanuts on a cutting board into coarser pieces, so they keep their texture and don't turn to powder.

Place the sesame seeds and coconut flakes in a dry pan and toast over medium heat for 2-3 minutes, stirring constantly, until the sesame is fragrant and the coconut turns lightly golden. Leave to cool.

Halve the chilli lengthways and remove the seeds for milder heat, then finely chop. Peel and finely chop the garlic.

In a bowl, combine the lime juice, fish sauce and palm sugar, add the chilli and garlic, and stir until the sugar dissolves.

Taste the dressing and balance to your liking: more sugar for sweetness, more lime for acidity, more fish sauce for saltiness and umami.

Divide the cooled jasmine rice among the bowls and fluff it with a fork so it is loose.

Arrange separate mounds of vegetables, herbs and bean sprouts on the rice. Add lime slices so the colours stand out.

Sprinkle evenly with the chopped peanuts, toasted sesame and coconut flakes.

Just before serving, drizzle the dressing in spoonfuls (1-2 tablespoons per serving, to taste), toss the salad gently and taste. Adjust with more lime or salt.

Serve immediately so the crunchy toppings stay crisp. Khao yum is excellent as a light, refreshing lunch or as a side to a main course.