Yum Phonlamai

SAVORY

May 21

Mango, Korean Pear, Tahini, Lime, Mint, and Cilantro

Chef Parnass Savang of Talat Market | Atlanta

INGREDIENTS:

Dressing:
2 grams garlic
1 gram chopped bird’s eye chile
1 gram lemongrass
20 grams lime juice
20 grams tahini
15 grams fish sauce

To Assemble and Serve:
200 grams fresh mango, cut into 1-inch pieces
100 grams Korean pear, cut into 2-inch pieces
10 grams thinly sliced shallots
2 grams torn mint
1 gram chopped cilantro
1 gram dried shrimp
1 gram dried toasted coconut
1 gram toasted sesame seeds

METHOD:

For the Dressing:
Using a mortar and pestle, smash garlic to a coarse paste. Add chile and lightly smash. Stir in lemongrass, lime juice, tahini, and fish sauce.

To Assemble and Serve:
In a large bowl, toss to combine mango, pear, shallot, herbs, and dried shrimp. Add Dressing and toss to coat. Transfer salad to a serving plate and top with toasted coconut and sesame.

Similar Recipes

Smoked Brisket Larb

Thai Chiles, Cucumbers, Micro Cilantro, Micro Mint, Micro Thai Basil, Lettuce Wraps | Chefs Andrew Ho and Sean Wen of Curry Boys BBQ

Khao Pad Poo

Thai Crab Fried Rice, Cilantro, Cucumber, Tomato, Lime | Chef Sasi Phothidokmai of Weera Thai

Gaeng Ran Juang

A5 Wagyu, Gaeng, Nam Prik Kapi | Chef Benchawan Jabthong Painter of Street to Kitchen

Garlic Chive Pancakes

Sweet Soy-Vinegar Sauce and Thai Chiles | Chef Benchawan Jabthong Painter of Street to Kitchen

Watermelon Som Tam

Green Beans, Cucumbers, Watermelon Rind, Serrano Chiles, Watermelon Vinaigrette, Fish Sauce Vinaigrette, Spicy Peanuts, Fresh Herbs, Makrut Lime Salt | Chef Gaby Maeda of Friends & Family