There are many wonderful fresh herbs used in Southeast Asian cuisines, and now is the time to start thinking about how to eat them all up! Dave Weinstein, one my recipe testers, tweeted about all the rau ram (Vietnamese coriander) that he had growing in his Washington State garden. “Any ideas for using it up?” he asked me. Ironically, I am having the same problem, and my thoughts went to this refreshing rice salad.
The Malaysian salad actually allowed me to harvest not only the rau ram, but also kaffir lime leaves, lemongrass, and mint. I was quite proud of myself for having cultivated those ingredients myself! Adding to that was the remaining sprigs of lemon basil purchased from the farmer’s market last Saturday. Here's what I got from the garden for this salad: