สูตรยำต่าง ๆ Archives

Chinese Water Chestnut Salad (ยำแห้วจีน; yam haaeo jeen)

Chinese Water Chestnut Salad combining crisp water chestnuts with seafood and pork in a salty-sweet-sour dressing. From Jeeb Bunnag's 1933 cookbook.

Khaao man sohm dtam and the first-ever recorded recipe for papaya salad (ข้าวมันส้มตำ)

Shan-Style Asian Pennywort Salad (ผักหนอกโก้; Phak Naawk Goh)

This Shan-style salad exemplifies both technical and compositional simplicity. The salad is prepared using a vigorous hand-squeezing technique, known as go:h (โก้) in the Shan language. This blending method, which bruises the ingredients and releases their aromatic moisture, is often used to pair the sharp taste of medicinal fresh herbs – which can carry an immediate bitterness and a certain level of astringency – with earthiness and tartness.

Yam of Beef Innards (ยำเครื่องในโค; yam khreuuang nai kho:h)

Yam khreuuang nai kho:h, beef innards cleaned with slaked lime and dressed without coconut. From Maawm Sohm Jeen's Tamra Gap Khao, c. 1890.

Trinarong salad with ruby pomegranate seeds, translucent pomelo segments, and golden fried shallots glistening with lime dressing on a white plate

c1935 Trinarong Salad - Thai Three-Fruit Yam from Pathum Thani (ยำตรีณรงค์; yam dtreen rohng)

Central-style Thai salad combining pomelo, rose apple, and pomegranate with shrimp, chicken, and pork. From Ms. Booree Thohnsak's 1935 Pathum Thani memorial cookbook.

ยำส้มฉุน

ที่ท่านขุนฯ นำ "ส้มฉุนมารื้อฟื้น หรือนำมาให้รู้จักก็เพราะ ไม่อยากให้ตำรับ "ส้มฉุน" หายไป ก็ทั้งอย่างประเภทคาว ในที่นี้จะขอเรียกเป็น "ยำส้มฉุน" เพื่อให้ดูแยกกันกับ "ส้มฉุน" ที่เป็นอาหารหวาน ว่าเป็นตำรับคนละอย่างกัน ถึงจะชื่อเดียวกันก็เถอะ อาศัยกระแส "นิยมไทย" กลับมา ไม่ว่าจะการแต่งกายที่หันมาเน้นผ้าไทย และ อย่างไทย กันมากขึ้น ด้านการกีฬา คนไทยก็ได้รับการยอมรับในแวดวงกีฬาระดับโลกมากขึ้น เช่น แบดมินตัน เป้าบิน ฟุตบอลพรีเมียร์ลีก กอล์ฟ พีจีเอทัวร์ ฯลฯ ทำให้คนไทยตื่นตัว แม้กระทั่งวงการละคร การนำเสนอเรื่องราวสังคมย้อนยุค สมัยเก่าก็มีมากมายหลายเรื่อง ออกมาไม่ขาดตอน คนไทยยังจำบท "ส้มฉุน" ชื่อตัวละครเด็กไทยจอมซน ผู้มีบทบาทอยู่ใกล้ชิดนางเอก ตัวนำเรื่องอย่าง 'แม่นายนกยูง' คนในสมัยอยุธยา ที่หลงยุคมาในปัจจุบัน ในนวนิยายเรื่อง "เรือนมยุรา" ที่ผลิตออกมาเป็นทั้งภาพยนต์และละคร ได้อย่างไม่ลืม นี่ก็มีนัยมีกระแสว่าจะมีการนำกลับมาทำเป็นละครใหม่อีกครั้งหนึ่ง เหล่านี้ล้วนสร้างกระแส "นิยมไทย" กลับมาในสังคมปัจจุบันอีกเช่นกัน

Yam of Chicken (ยำไก่; yam gai)

Yam gai: chicken simmered in coconut milk until dry, then dressed with mint, kaffir lime and green mango. Maawm Sohm Jeen, Tamra Gap Khao, 1890.

c1933 Sour bilimbi fruit and crispy candied peanut salad with pork, shrimp and pork fat (ยำตะลิงปลิง ; yam dtaling bpling)

A candied peanut bar might be considered an unlikely ingredient for an old-fashioned Siamese-style salad. Yet, peanut bars were familiar to the Siamese as early as the Ayutthaya period and were part of a broader set of Teochew Chinese sweets called, in Thai, “khanohm janap (ขนมจันอับ)”.

Gravid Female Sea Crab and Egg Roe Salad with Dried Squid, Cucumber and Roasted Peanuts (ยำนางปู; yam naang bpuu)

Gravid Female Sea Crab with Roe Salad features crab meat, roe, and roasted peanuts in a balanced sour-sweet-salty dressing. From Princess Supha's 1949 royal cookbook.

Roasted Tomato Salad, or Banana Chili Salad (ยำมะเขือเทศ (หรือพริกหยวก); yam ma kheuua thaeht)

Yam ma kheuua thaeht: flame-roasted tomatoes, peeled and seeded, dressed with ground dried shrimp and madan. Lady Gleep Mahithaawn, 1949.

Yam Jin Gai: A Symbol of Tradition and Family Unity (ยำจิ๊นไก่; yam jin gai)

In the mountainous region of Northern Thailand, the people share a profound connection with the spirits inhabiting the land, trees and rivers. This bond extends to ancestral spirits residing within their homes, providing protection and guidance to the family. It is believed that food is not only shared among the living but also with those who preceded us, bridging the gap between the natural world and the ethereal realm of the spirits. It is in this context that yam jin gai (ยำจิ้นไก่) holds a special significance. Once a delicacy served only on special occasions, this soup-like salad has come to symbolize the enduring bond between the people of Northern Thailand and their ancestral spirits. Families pay homage to their ancestors with offerings of food, fostering a sense of unity and connection that transcends mortality and even the present; although the dish is included on the menus of many restaurants, its roots remain grounded in the spiritual landscape of the northern forests.

Pomelo salad with salted shrimp and a lemongrass-infused coconut cream dressing (ยำส้มโอกุ้งเค็ม ; yam sohm o:h goong khem)

Santol Salad (ยำกระท้อน; yam gra thaawn)

Yam gra thaawn, tart santol salad with pork, shrimp, and crushed peanuts. Fruit is salt-soaked and air-dried to reduce bitterness. Jeeb Bunnag, 1933.

Three Companions Fish Salad (พล่าปลาสามเกลอ; phlaa bplaa saam gluuhr)

Phlaa bplaa saam gluuhr: three grilled fish — smoke-dried, dried, and snakeskin gourami — with a tableside herb dressing. Jeeb Bunnag, 1933.

Young Jackfruit Salad (ยำขนุนอ่อน; yam kha noon aawn)

Young Jackfruit Salad featuring tender jackfruit stir-fried with coconut cream and aromatic herbs and dressed with chili jam. From Maawm Ying Soophaa's 1949 manuscript on Thai salad recipes.

Dulda (ดุลด๊ะ; doon da)

Dulda, a raita-style yogurt salad with duck egg, mint, and coriander, from Hibrahim Haji Rocheedee Bin Dtwan's Islamic Cookbook, 1933.

Shan-Style Salad of Bamboo Shoots with Fermented Soybean Cake Dressing (หน่อโก้; Naaw Go:H)

Naaw go:h, a Shan-style seasonal salad, is a dish commonly made by the Shan people during the rainy season, using freshly foraged ingredients. Consisting of shredded, cooked bamboo shoots and herbs with a glossy, earthy-like dressing, the salad reflects the moist soil from which the bamboo sprouts after the rains. The use of whole, elongated Vietnamese coriander leaves and sliced, angular young ginger leaves visually mirrors the structure of the bamboo plant. The dressing for this salad is prepared by frying a paste in pork lard or cooking oil; the paste includes roasted dried bird’s eye chilis, roasted garlic, powdered soybean cake and salt and, occasionally, roasted shallots or a small piece of fresh turmeric are incorporated. This mixture bestows a harmonious blend of salty-spicy, rich, and nutty undertones upon the salad, complemented by a subtle yeasty essence.

Mussel Salad (ยำหอยแมลงภู่; yam haawy maae lohng phuu)

Yam haawy maae lohng phuu, mussels tossed with lemongrass, kaffir lime, and toasted coconut. From Maawm Ying Soophaa's Salad Recipes, 1949.

c1949 Salad of grilled pork and coconut-cooked pumpkin by Maawm Ying Soophaa (ยำฟักทองกะทิ ตำราการปรุงอาหารยำ หม่อมหญิงสุภา พ.ศ. 2492; yam fak thaawng Gathi)

Passion Fruit Flower Salad (ยำดอกเสาวรส; yam daawk sao wa roht)

Passion Fruit Flower Salad, a delicate mix of floral elements with shredded pork, shrimp, and toasted coconut. From Jeeb Bunnag's 1933 Cookbook of Rice Companion Recipes.

Exotic Beef Salad (ยำเนื้อวัวพิศดาร; yam neuua wuaa phit daan)

Exotic Beef Salad featuring grilled tenderloin with daikon radish, roasted peanuts, and coconut. From Maawm Ying Soophaa's 1949 Thai royal cuisine manuscript.

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