The dressing that sits behind half the salads at Farang. Fiery, sour, salty and sweet in one hit - and it ceviches fish just as well as it dresses a salad.
Crispy soy-marinated salmon on a bed of seasonal sour fruits and fresh herbs, hit with a punchy nahm yum dressing. One of those salads that doesn't feel like a salad.
Smoky grilled aubergines with roasted rice powder, citrus dressing and a runny duck egg. Thai purple aubergines grill in minutes - regular aubergines work too.
Thai green papaya som tam with grilled tiger prawns, citrus dressing and bird's eye chilli. The version served at Farang London - eat it immediately.
BBQ-blistered tomatoes with chilli, lemongrass, clementine and mint. The charred juices become the dressing. One of the best things to do with a glut of summer tomatoes.
Crispy salmon with pomelo, green mango, tempura watercress and a chilli lime nahm yum dressing. One of Farang's most requested dishes, adapted for home.
Seabass acid-cured in lime juice for 3 minutes, dressed with nahm yum, physalis and fresh dill. No heat, no washing up. Ready in 15 minutes. Works with salmon, prawns and any sour fruit you have.
Get the free Thai Pantry Guide
New recipes and stories straight to your inbox, plus my free Thai Pantry Guide and 15% off your first Payst order.