Yum Phonlamai

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS0

Chef Parnass Savang of Talat Market | Atlanta

Adapted by StarChefs

Yum Phonlamai

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Ingredients

Dressing

  • 2 gram Garlic
  • 1 gram Chopped Bird's Eye Chile
  • 1 gram Lemongrass
  • 20 gram Lime Juice
  • 20 gram Tahini
  • 15 gram Fish Sauce

To Assemble and Serve

  • 200 gram Fresh Mango, cut into 1-inch pieces
  • 100 gram Korean Pear, cut into 1-inch pieces
  • 10 gram Thinly Sliced Shallots
  • 2 gram Torn Mint
  • 1 gram Chopped Cilantro
  • 1 gram Dried Shrimp
  • 1 gram Dried Toasted Coconut
  • 1 gram Toasted Sesame Seeds

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS0

Chef Parnass Savang of Talat Market | Atlanta

Adapted by StarChefs

Instructions

For the Dressing

  1. Using a mortar and pestle, smash garlic to a coarse paste. Add chile and lightly smash. Stir in lemongrass, lime juice, tahini, and fish sauce.

To Assemble and Serve

  1. In a large bowl, toss to combine mango, pear, shallot, herbs, and dried shrimp. Add Dressing and toss to coat.

    Transfer salad to a serving plate and top with toasted coconut and sesame.

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