Thai salads form a complete culinary system rather than a simple group of fresh dishes. Their structure depends on techniques, regional practices and clearly defined families that determine both composition and flavour. From bright and fluid yam dressings to the dense spice pastes of the North, each style reflects a precise culinary logic that shapes the diversity of the Thai repertoire.

Sa yot makham is an uncommon preparation within the Northern Thai repertoire. It belongs to the family of salads known as sa, all characterised not by a liquid dressing but by a pounded chilli paste that is briefly sautéed before mixing with the vegetables. This method gives the dish its identity: depth from the paste, freshness from the vegetables and a distinctive regional profile.

Phuket style pineapple salad, known in Thai as Yam Saparot Phuket (ยำสับปะรดภูเก็ต) or Yam Ya Nad Phuket (ยำย่าหนัดภูเก็ต), is far more than a refreshing tropical salad. It is part of the province’s official culinary heritage, listed among the dishes that represent the island’s gastronomic identity. The recipe captures the essence of Phuket’s landscape and history. The ya nad pineapple, grown on the island’s hills, is less watery than standard pineapples and has a delicate

Toasted sticky rice powder, or khao khua in Thai, is one of the most essential ingredients in the cuisine of Isan, the north-eastern region of Thailand. Recognisable for its smoky aroma and distinctive crunch, it is widely used in larb salads, in nam tok, in some regional soups and of course in the famous Crying Tiger Beef. This golden roasted rice brings both texture and a subtle toasted flavour that lifts each dish.

Crying Tiger Beef, known in Thai as Suea Rong Hai, is one of those dishes that looks modest but leaves a lasting impression. This traditional recipe from Isan, the north-eastern region of Thailand, is based on the quality of the beef itself. The marinade and the sauce bring in layers of flavour that are smoky, spicy, tangy and aromatic. Despite being very easy to prepare, it surprises everyone who tastes it.

Looking for a fresh, flavorful Thai dish? Grilled Beef Salad with Lemongrass (Phla Neua Yang) is the perfect combination of smoky, tender be

Here is a salad from Northeastern Thailand, extremely easy and quick to make, here with a vegetarian dressing. Serves 2. 2 sliced...

Do you know the banana blossom? Its texture is reminiscent of artichoke but its taste is less pronounced. It lends itself to many...

"Miang" refers to food wrapped in leaves while "kham" means a bite. This dish, called Miang Kham, is native to northern Thailand. It is...

Enjoy it with glutinous rice or fermented rice noodles.

There are many varieties of salads in Thailand. This one includes coconut milk and roasted chili paste. We call it Yam Som O. Serves 2. ...

Let yourself be tempted by this crunchy vegetable and chicken salad! Serves 2. 4 chicken tenderloins 2 tablespoons pea eggplants 2...

Traditionally prepared in clay mortar and using a wooden pestle, its recipe is subject to many regional variations. Here is a method full of

Discover the delicious balance between mango and lemon sourness, the sweetness of carrot and coconut sugar, then the heat of fresh chilli pe

In the Gulf of Thailand, we are blessed with nice and fresh seafood. Calamari belongs to our daily diet, fresh or sun-dried, in salad,...

Vegan spicy green mango salad with roasted coconut and peanuts – a refreshing and flavorful Thai classic that’s perfect for every...

"Laap", the famous Isan salads, are characterised by a high proportion of meat or fish and the addition of roasted glutinous rice, which...

A salad for mushroom lovers. Sweet, sour, spicy, easy and delicious ! Serves 2. 400 g mixed mushrooms such as enokitake, bunapi-shimeji,...

This recipe is a creation of our school. On a classic base, the green mango salad, we add fried fish caught locally and Chiang Mai...

"Miang" refers to the food wrapped in leaves while "kham" means one bite. This dish, originally from Northern Thailand is eaten as an...