Miang kum salmon salad

The Thai street snack miang kum (or miang kham) is the inspiration for this smoked salmon salad.

Miang kum is intense bite of hot-sweet-sour-salty bits and pieces wrapped in a cha plu leaf. Apparently the name translates to “all things in one bite”.

I’ve reproduced the flavours of miang kum in this salad, adding the lettuce and noodles to transform it into a more substantial dish. I made it with prawns the first time, but prefer the smoky element the salmon introduces.

Miang kum salmon salad
(serves 4)

• 2 small shallots, peeled and chopped
• 4 Tb roasted peanuts, chopped
• 1 garlic clove, peeled and minced
• 1 Tb palm sugar (or brown sugar)
• 1 large red chilli, seeded and finely chopped
• 2 tsp tamarind concentrate, thinned with a bit of boiling water
• 1 Tb fish sauce
• juice of a lime
• 100g dried rice vermicelli, glass noodles or bean thread noodles
• 2 carrots, peeled and coarsely grated
• 50g mange tout, sliced into thin strips
• 2 baby gem lettuce, leaves separated and washed
• 1 hot smoked salmon fillet, flaked
• 1/2 cup fresh coriander leaves
• 1 Tb salmon roe
• 1 fresh kaffir lime leaf, stem removed and thinly sliced

1. Combine the shallots, half the peanuts, garlic, sugar, half the chilli, thinned tamarind concentrate, fish sauce and lime juice in a mini chopper and blend until smooth. Adjust the balance of flavours and consistency to your liking.
2. Cook the rice noodles according to packet directions and drain well. Toss the noodles with the dressing, carrots and mange tout.
3. Arrange a few lettuce leaves on individual serving plates. Place a mound of noodles on top, then arrange pieces of salmon, coriander leaves, a few salmon eggs, additional chopped chilli and peanuts and kaffir lime leaf.

Tags: Asian food, carrots, chillies, dairy-free, gluten-free, mange tout, noodles, smoked salmon