Not your typical salad, this Yum Goon Chiang (Thai Sausage Salad) is one of my favorite Thai dishes. It is sour, salty, with a touch of sweet and spicy. It’s so easy to make, it literally took me less than 15 minutes. Growing up in Thailand, we always had this for breakfast on the weekend and served it with rice soup and other small dishes, like stir-fried veggies and Thai Omelette.
Let me tell you about this sausage, it is actually Chinese sweet sausage and you can easily find it in the Asian stores nowadays. It is usually made with pork meat and hard pork fat and seasoned with sugar, salt, pepper, garlic and Chinese spices.
The Chinese sweet sausage is good just as is, but of course, the Thais felted they had a need to jazz it up by adding herbs like cilantro, shallots, lime juice, Thai fresh chilis and fish sauce. I love using Thai bird chili, but you can use anything, like jalapeno or serrano. In this picture, I used habanero. After all, we need some hotness in life.
Now let me tell you about the fish sauce. Fish sauce is an amber-colored liquid extracted from the fermentation of fish with sea salt. It is used as a condiment and cooking in Thailand and Southeast Asian. You only need to add a little bit to the dish and don’t let people tell you to use soy sauce instead. There’s nothing that can replace fish sauce. It is fishy (hint: the name “fish sauce”) but when you mix it with lime juice and the herbs, it adds that umami-bomb effect to the dish. If you haven’t had it before, I think you should try it and if you don’t like it, hey at least you tried.
If you like Thai flavor, I have a few other recipes on letscooksomefood. Here are the links: Curry Chicken with Hearts of Palm, Thai Mushroom Omelete, Thai Red Pepper Omelet, Pad Thai, Basil Beef with Fried Eggs, Red Curry Chicken with Bamboo Shoots, Cucumber Stuffed with Ground Pork Soup, Thai Grilled Pork Salad, Grilled Asian Chicken Wings, Fried Chicken Wings in Sticky Honey Soy Garlic, Thai Beef Bowl, Tilapia in Parchment, Thai Chicken Coconut Soup (Tom Kha Gai), The King’s Sun Egg, Thai Seafood Soup (Tom Yum Talay), Thai Seafood Quinoa, Stir-Fried Asparagus, Stir-Fried Baby Bok Choy with Garlic and Chili, Stir-Fried Baby Bok Choy with Bacon, Asian Pork Burger with Sriracha Mayo and Drunken Spaghetti with Shrimp.
Let’s cook some food!
Cook the sausages in a pan for a few minutes on low heat. Move them around. Cook until you see some blisters outside.
Slice them and put them in a bowl.
Add shallots, cilantro, chilis.
Add some fish sauce.
Add fresh lime juice.
Gently mix everything together.
Serve it with some rice, rice soup or quinoa .
That’s it! Simple, quick and yummy. Hope you give this Yum Goon Chiang (Thai Sausage Salad) a try. The recipe card is below. Enjoy!
- 6 Chinese sweet sausages
- 2 medium shallots, thinly sliced
- 2 tablespoons chopped cilantro
- 2 limes
- 2 teaspoons fish sauce
- 3-4 Thai fresh chilis, thinly sliced
- Cook the sausages in a pan for a few minutes on low heat. Move them around. Cook until you see some blisters outside.
- Slice them and put them in a bowl.
- Add shallots, cilantro, chilis, fish sauce, lime juice and gently mix everything together. Serve it with some rice, rice soup or quinoa. Enjoy!