Yam Sai Krok Isan (Spicy Sai Krok Salad)

Yam is the Thai category of dressed, room-temperature salads built on lime juice, fish sauce, and chilli. This one takes grilled sai krok isan, slices the links into coins, and dresses them with a sharp lime dressing over shallots, lemongrass, and torn mint. The sourness of the fermented sausage and the sourness of the lime dressing reinforce each other. The result is a bold, herby dish that works as a starter or a rice side.

Prep Time

15 min

Cook Time

12 min

Servings

Difficulty

Easy

Ingredients

6 links sai krok isan
3 shallots, thinly sliced
1 stalk lemongrass, outer layer removed, thinly sliced (bottom 10 cm only)
2 spring onions, sliced
1 handful fresh mint leaves
1 handful fresh coriander leaves
3 bird's eye chillies, bruised
2 tbsp lime juice (about 1 lime)
1.5 tbsp fish sauce
1 tsp toasted rice powder (khao kua)
1 tsp sugar
Steamed sticky rice to serve

Steps

Grill or pan-fry the sai krok isan over medium-high heat for 10–12 minutes until cooked through and the casing is browned. Set aside to cool for 5 minutes.

Slice the cooled links into coins about 1 cm thick. The sausage should be slightly warm, not hot.

In a mixing bowl, combine lime juice, fish sauce, and sugar. Stir until the sugar dissolves. Taste: the dressing should be sour, salty, and just slightly sweet.

Add the shallots, lemongrass, spring onions, and bruised chillies to the bowl. Add the sausage coins. Toss gently to coat.

Add the toasted rice powder and toss once more. Scatter mint and coriander over the top. Serve immediately alongside sticky rice.

Tips

Toasted rice powder (khao kua) is made by dry-toasting raw sticky rice in a pan until golden, then grinding to a coarse powder. It adds a nutty texture and slight smokiness that ties the salad together. Buy it pre-made at Thai grocers or toast your own. Do not dress the salad more than a few minutes before serving — the herbs wilt quickly.