Rainbow Rice Salad Recipe – Kao Yum ข้าวยำ – Hot Thai Kitchen

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Kao Yum, or Khao Yum, is a specialty of Southern Thai cuisine that has become popular in Bangkok in recent years because of the healthy, clean eating trend! This dish is similar to the Malay nasi kerabu, and in fact, many Southern Thai dishes have Malay roots.

In this video I also show you how to make natural blue food colouring! The rice is often dyed blue for Khao Yum, although you can most certainly use plain white rice, OR dye the rice a different colour such as yellow (turmeric or saffron) or pink (beets). The dressing, or what we call “nam budu” is the most important part: it’s sweet, salty, umami and is key to the unique flavour of this salad. And yes, you can make the dressing in advance and keep it in your fridge for many weeks!

Choice of accompaniments around the rice are flexible, but there are some must-haves. I will include the list of these options in the written recipe on the website!

Pomelo Salad (And how to peel a pomelo): https://youtu.be/ikI1KJIlf2I
Southern Thai Dry Curry “Kua Gling”: https://youtu.be/h6PXM-dlytI

INGREDIENTS & KITCHEN TOOLS I USE: https://kit.com/hotthaikitchen

WRITTEN RECIPE: https://hot-thai-kitchen.com/kao-yum

SUPPORT THE SHOW: https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/



About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com


Flora Tok says:

Beautiful dish, Pai. I was borned in Kuala Terengganu, Malaysia and grew up eating budu with squeeze of lime juice & chilli as a condiment to fried fish. Miss that in Australia

Richik Nilay Mukherjee says:

Wow this is the first time I saw real chemistry in cooking 😄🙂👍🏻

terence holden says:

I Loved the Miang Kham after watching that video, This one looks just as good.

Courtney L says:

What a beautiful dish, and I love the science portion too 🙂

Thomast Tham says:

Looks like Chinese Yee Shang.. Eaten during CNY..

Josephine Paraiso Viernes says:

Colorful salad, looks delicious🌈🌈🌈

LaurelxLynch says:

Pailin, can you please make an educational video about shrimp paste? The shrimp paste I have looks very different, grayish pink, and softer. It is from Thailand tough….

Kee Chow says:

lovely and colourful dish and it is good for CNY!

Grey Ecologyst says:

The purple juice from the red cabbage dies everything blue without adding baking powder. Wonder if it would do the same to the rice without the powder. You can dye clothes, eggs etc and it will stain things so careful.

Keros says:

woaaah. science 😎😎😎

Utpal Lahiri says:

In Malayasia, I think they use a flower ('clitoria') for blue colour.

Amelia Tan says:

Yummy!! We call this Nasi Kerabu in Malaysia 🇲🇾 😋

Leonni Moura says:

A gay thai meal! I loved it!

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