Chef Panee Mesri · Thai House
THIS TRADITIONAL Thai salad originated in the northeast of the country and is spicy, mildly sweet and full of finely chopped meat and fresh herbs. This version is from Thai House, one of the first Thai restaurants in Vancouver and the winner of many awards for its traditional and fusion dishes.
Pan-roasted rice grains provide crunchiness and substance in this salad, which can be enjoyed on its own as an appetizer or dressed up in a wrap as a quick meal.
2 Tbsp butter
1 Tbsp uncooked long-grain rice
10 oz finely minced raw white or dark chicken meat
1 Tbsp sliced red onion
2 Tbsp chopped fresh cilantro
½ Tbsp white sugar
1½ Tbsp fish sauce
¼ to ½ tsp roasted chili flakes
3 Tbsp fresh lime juice
1 Tbsp chopped green onions, white and green parts
6 fresh mint leaves
IN A SMALL saucepan, heat 1 Tbsp of the butter on medium, then add rice and stir for 30 seconds Reduce the heat to low, cover and cook for 3 to 5 minutes, stirring every 30 seconds. The rice should turn brownish with a crispy coating. Transfer to a small bowl.
To the saucepan, add the remaining 1 Tbsp butter and chicken and sauté for 2 to 3 minutes. Turn off the heat.
In a medium bowl, combine rice, chicken, onions, cilantro, sugar, fish sauce and chili flakes, then add lime juice and mix well. Transfer to a serving bowl, garnish with green onions and mint leaves and serve warm.