Yaam Sadao Moo Sup, or Spicy Minced Pork and Bitter Melon Salad, is a vibrant and flavorful Thai dish that perfectly balances bitter, spicy, and savory notes. This refreshing salad, a staple in many Thai kitchens, is surprisingly easy to prepare and offers a delightful contrast of textures – the crisp bitterness of the melon against the juicy, spicy minced pork. It’s a fantastic side dish, perfect for pairing with grilled meats, sticky rice, or as a light lunch on its own. The unique combination of ingredients creates a culinary experience that’s both exciting and satisfying.
This recipe provides a step-by-step guide to crafting the perfect Yaam Sadao Moo Sup, ensuring you achieve the ideal balance of flavors and textures. From preparing the bitter melon to perfectly seasoning the minced pork, we’ll walk you through each stage of the process, guaranteeing a delicious and authentic Thai culinary experience. Let's get started and discover the magic of this simple yet extraordinary dish!
Tools Needed
- Pan
- Stove
Ingredients
- Moringa
- Coriander
- Minced pork (or minced pork with chili)
- Dried shallots
- Lime
- Chili paste
- Palm sugar
- Water
- Tamarind
- Fish sauce
- Neem (Sadao)
- Dried chilies
- Cooking oil
- Salt
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Prepare the neem. Blanch it in boiling water until softened. Immediately transfer it to ice water to maintain its bright green color and reduce bitterness. Pick only the tender stems and leaves.
- Prepare the fried shallots. Slice shallots thinly. Fry them in a pan over medium-low heat until golden and crispy, adding a pinch of salt for enhanced flavor.
- Fry the dried chilies. Heat oil in a pan and fry the dried chilies until fragrant and crispy. Set aside.
Step 2. Cook the Pork and Make the Sauce
- Stir-fry the minced pork. In the same pan used for the shallots, add a little oil and stir-fry the minced pork until cooked. If needed, add a small amount of water to prevent the pork from becoming dry.
- Prepare the sauce. Combine palm sugar, tamarind (adjust amount for desired sourness), lime juice, fish sauce, and chili paste. Mix until the sugar dissolves. Taste and adjust seasoning as needed.
Step 3. Assemble the Salad
- Assemble the salad. In a large bowl, combine the cooked minced pork, blanched neem, and fried shallots. Pour the sauce over and mix everything thoroughly.
Step 4. Garnish and Serve
- Garnish and serve. Garnish with coriander and additional fried chilies (optional) for added spice and aroma.
Read more: Authentic Thai Bean Sprout Salad (Kerabu Tauge) Recipe
Tips
- The bitterness of neem varies. Boiling helps reduce bitterness; taste-test before adding to the salad.
- Fry shallots over low heat for optimal crispness and to prevent burning.
- Adding a little water while stir-frying the pork helps retain moisture and flavor.
- Adjust the sourness, saltiness, and spiciness of the sauce to your preference.
- Use palm sugar that dissolves easily to save time.
Nutrition
- Calories: 250-350
- Fat: 15-25g
- Carbs: 10-15g
- Protein: 15-20g
FAQs
1. Can I substitute the bitter melon?
While bitter melon is key to the authentic flavor, you can try substituting with slightly bitter greens like kale or even thinly sliced zucchini for a milder version. Adjust the seasoning accordingly.
2. How do I reduce the bitterness of the bitter melon?
Salting the sliced bitter melon and letting it sit for 15-20 minutes before rinsing helps draw out some of the bitterness. Thoroughly patting it dry afterward is also important.
3. What can I serve this salad with?
Yaam Sadao Moo Sup is delicious served alongside grilled meats (chicken, pork, fish), sticky rice, or even as a light lunch on its own. It's a versatile side dish!
This Spicy Minced Pork and Bitter Melon Salad is a testament to the vibrant and complex flavors of Thai cuisine. With its surprising combination of bitter, spicy, and savory notes, it's a dish that will tantalize your taste buds and leave you wanting more. Enjoy the refreshing taste of Yaam Sadao Moo Sup – a culinary adventure waiting to be savored!