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.