Khao Yum without budu sauce

Rinse the jasmine rice several times under cold water until the water runs clear to remove excess starch.

Place the rice in a medium pot, add 500 ml of fresh water, a pinch of salt, and bring to a boil.

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

Remove the pot from the heat and let the rice rest under the lid for 10 minutes. Then spread it on a wide tray or into a bowl to cool faster and prevent the grains from sticking.

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

Grate the carrot coarsely or cut it into fine julienne matchsticks so it blends with the other textures in the salad.

Finely slice the red cabbage into thin strips and remove the tough core. if the cabbage is firm, lightly salt it and let it soften for 5-10 minutes, then rinse and pat dry.

Rinse the bean sprouts thoroughly under cold water, let them drain in a sieve, and optionally dry them with a paper towel.

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

Roughly chop the herbs (cilantro, Thai basil, and optionally chives) and set aside so they stay as fresh as possible.

Roughly chop the roasted peanuts on a cutting board with a knife or pulse them in a food processor into coarse pieces so they retain texture and don’t turn to powder.

Place the sesame seeds and shredded coconut 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. let cool.

Halve the chili pepper according to taste and remove the seeds for milder heat, then finely chop it. peel and finely chop the garlic.

In a small bowl, combine fresh lime juice, fish sauce, palm sugar, and add the chopped chili and garlic. stir until the sugar dissolves.

Taste the dressing and adjust the balance as needed - more sugar for sweetness, more lime for acidity, or more fish sauce for saltiness and umami.

Divide the cooled jasmine rice into each bowl as a base and fluff it lightly with a fork so it’s loose.

Arrange individual piles of the prepared vegetables, herbs, and bean sprouts on the rice. add lime slices for serving to make the colors pop.

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

Just before serving, drizzle the dressing gradually (about 1-2 tablespoons per portion, to taste), gently toss the salad, and taste. adjust with extra lime or salt if needed.

Serve immediately so the crunchy additions remain crisp. the salad is ideal as a refreshing light lunch or as a side to a main dish.