Sa yot makham. Northern Thai tamarind leaf salad
- InFusion
- 1 day ago
- 3 min read
A rare Northern Thai salad with a pounded chilli paste base
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 stir-fried 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.
A second key feature is the predominance of vegetables. While most Thai salads are anchored in animal proteins, this dish is structured around young tamarind leaves, tomatoes and onions. A small amount of minced pork provides roundness without dominating. The use of tomatoes is also a regional marker. Tomatoes are traditionally eaten in the North and are far less common in other parts of the country where they are often absent from everyday cooking.
By bringing together a stir-fried chilli paste, a predominantly plant based composition and the regional use of tomatoes, Sa yot makham stands out as one of the most distinctive salads of Northern Thailand.
Recipe for Northern Thai tamarind leaf salad. Sa yot makham (serves 2).
Ingredients
Chilli paste
5 to 8 dried bird’s eye chillies
10 g finely chopped lemongrass
5 g finely chopped galangal
20 g shallots
15 g garlic
½ tablespoon shrimp paste
½ tablespoon fermented fish sauce
Two pinches of salt
Salad
2 tablespoons oil
1 portion of chilli paste prepared above
10 g chopped garlic
50 g minced pork
1 teaspoon sugar
Two handfuls of young tamarind leaves
200 g sliced tomatoes
80 g sliced onion
Traditional variations may replace pork with pork cracklings added at the end.
Preparation
1. Make the chilli paste
Pound the ingredients in the traditional order.
First pound the dried chillies.
Add the firm ingredients, lemongrass and galangal.
Add the soft ingredients, shallots and garlic.
Finish with the shrimp paste, fermented fish sauce and salt.
The texture should be fine but still slightly coarse, similar to a small curry paste.
2. Stir-fry the paste and cook the pork
Heat the oil in a wok or frying pan. Add the chilli paste and sauté briefly until fragrant. Add the garlic, minced pork and sugar. Cook for about two minutes until the pork is done. Leave to cool slightly.
3. Assemble the salad
Add the young tamarind leaves, tomatoes and onion. Mix thoroughly. Taste and adjust seasoning depending on the intensity of the paste. Transfer to a serving plate.
Tips for a perfect Sa yot makham
Young tamarind leaves provide a gentle and natural acidity, so choose the youngest possible shoots.
Use firm tomatoes so that they keep their texture during mixing.
The paste must be cooked briefly to preserve its aroma. The dish is traditionally very hot. If you are not used to Thai heat levels, significantly reduce the quantity of dried chillies.
Traditional Northern versions may include crispy pork rind, sour aubergine or seasonal wild leaves.
Explore more about Thai cuisine
Cooking classes
If you enjoy authentic Thai regional cuisine, you can learn how to prepare this Northern Thai tamarind leaf salad and many other dishes during our private cooking classes on Koh Samui.
Learn more about Northern Thai cuisine
This recipe belongs to the culinary traditions of Northern Thailand where salads structured around sautéed chilli pastes are a hallmark of the region. To explore this gastronomic heritage in depth, you can read our article dedicated to Northern Thai cuisine.
Find this recipe in our book.
You will find this recipe and other traditional variations in our book dedicated to the cuisine of the North.