Yum Hed from Thailand
Quick Salad with Mushrooms
Autumn is also mushroom season, and since I enjoy mushrooms very much, I keep trying to use them in Thai cooking as well. That is also the case with this quick
Yum Hed. It is a Thai salad that, like all
I used chanterelles and brown mushrooms here, but in theory you can use any edible mushrooms. And the more varieties you use, the prettier your finished Yum Hed will look.
Ingredients for 1-2 servings
- 350 g (12.3 oz) mixed mushrooms
- one shallot
- two stems coriander
- 3 Thai chilies
- juice of one lime
- 3-4 tbsp fish sauce
- 1 tsp palm sugar or brown sugar
- a small piece of cucumber
- a few green lettuce leaves (e.g. oak leaf lettuce)
- 1 tbsp vegetable oil
Preparation
First, prepare a few ingredients so that the actual cooking can proceed more smoothly afterwards. Clean the mushrooms thoroughly and then cut larger mushrooms, such as the brown mushrooms, into slices. Peel the shallot and cut it into thin slices as well. Then cut the Thai chilies into rings. If you like, you can also take the time to remove the seeds.
Next, heat the vegetable oil in a wok or frying pan and fry the mushrooms in it. Meanwhile, squeeze the lime, mix its juice with the fish sauce and dissolve the palm sugar in it. Once the mushrooms are soft, take the wok off the heat and deglaze everything with the mixed sauce. Then add the chilies and the shallot and mix everything well.
While the mushrooms cool slightly, wash the lettuce leaves thoroughly and spread them out in a shallow salad bowl. Then pluck the coriander leaves from their stems and mix them with the mushrooms. Finally, cut the cucumber into thin slices.
Now place the mushroom salad on the bed of lettuce leaves and garnish it with the cucumber slices. Serve the finished Yum Hed immediately while still warm. As so often in Thai cooking, steamed jasmine rice or sticky rice goes very well with it.
