Thai Yam Yai Siamese Princess Salad
Submitted by alrd
A traditional Thai salad with boiled chicken, pork, shrimp, and Chinese sausage over fresh greens, drizzled with a fiery lime-chili-fish sauce dressing. Bold, bright, and ready in 40 minutes.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
40 minYam Yai is the royal salad of Thai cuisine, and this version lives up to the name.
Four different proteins get gently boiled together: chicken breast, lean pork, shrimp, and Chinese sausage, then piled over crisp salad greens.
The real star here is the dressing. Fresh limes, white vinegar, fish sauce, brown sugar, serrano chilies, Thai pickled garlic, and cilantro all get blitzed together into something electric.
It hits every note at once: sour, salty, sweet, and screaming hot.
Chef Tips
- Don’t overcook the shrimp. Pull the proteins off heat as soon as the pork is cooked through and the shrimp will be just right
- Chill the cooked meats before assembling so they don’t wilt the greens underneath
- Adjust the serrano peppers to your heat tolerance. Start with one if you’re cautious, use all three if you want the full Siamese princess experience
- Look for Chinese sausage (lap cheong) in the refrigerated section of any Asian grocery store
Ingredients
Directions
In a large pot add all of the meat ingredients and bring it to a boil.
Boil for about 20 minutes or until the pork is thoroughly cooked.
Drain the water and set the meats aside.
Place all of the salad dressing ingredients into a food processor or blender.
Blend until ingredients become liquid.
Using your choice of salad greens, place the cooked meats on top of the greens and top with the salad dressing.
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