Prep 30 mins
Cook 20 mins
This is from www.belgianexperts.com Recipe posted by request.
- 4 cups cooked forbidden rice
- 2 tablespoons fresh lime juice
- 1 1⁄2 cups packed coarsely chopped watercress leaves, and fine stems
- 1 1⁄2-2 cups chopped long beans or 1 1⁄2-2 cups green beans (1/4 inch lengths)
- 2 -3 medium plum tomatoes, finely chopped
- 2 tablespoons finely chopped of fresh mint
- 1⁄4 cup packed fresh Asian basil or 1⁄4 cup sweet basil, coarsely chopped
- 1 cup loosely packed fresh coriander leaves, coarsely chopped or shredded
- 1⁄4 cup finely sliced shallot, separated into rings
- 1 teaspoon finely minced lemongrass
- 1 birds eye chiles or 1 serrano chili, minced
- 1⁄2 cup Thai fish sauce
- 1⁄4 cup water
- 1 teaspoon palm sugar or 1 teaspoon substitute brown sugar
- 1⁄2 teaspoon minced lemongrass
- 1 clove garlic, minced
- 1⁄2 teaspoon crumbled dried red chili
- 3 tablespoons fresh lime juice
- 1 leaf lettuce leaf, to line the serving platter
- Place the rice in a large bowl, tossing with wet hands or chopsticks to break up any lumps.
- Add the lime juice and toss to mix.
- Add the watercress and toss.
- Place a large saucepan with 1 inch of water over high heat and bring to a boil.
- Add the beans, cover, and blanch for 1 minutes, or until slightly softened.
- Drain and add to the rice, tossing to mix well.
- Add the remaining salad ingredients and toss to mix.
- To prepare the dressing, place the fish sauce and water in a small nonreactive saucepan over medium-high heat.
- Add the sugar, stirring to dissolve thoroughly.
- Add the lemon grass, garlic, and chile and bring to a boil.
- Lower the heat and simmer for 5 minutes, stirring occasionally to prevent sticking.
- Transfer to a small bowl and add the lime juice.
- Stir the dressing well, then add 3 tablespoons of the dressing to the salad.
- Toss and taste.
- Add another tablespoon of dressing if desired.
- Line a large platter with lettuce.
- Mound the salad on top.
- Serve with one or two small bowls of the remaining dressing, with small spoons, for drizzling more dressing on.
- The salad can be eaten with a spoon and fork, the modern Thai way, or scooped up with lettuce leaves.