Top 6 Spicy and Sour Salads in Thai Cuisine

Laab, also known as Larb, is a famous salad from Laos and Northern Thailand. Originating from the Isan province, Laab is made with meat or mushrooms and mint. There are various versions of Laab, including chicken, pork, and mushroom. The dish is known for its strong flavors, with the spicy kick blending perfectly with the fragrant minced meat marinated with fresh herbs. The meat in Laab can be made from pork, chicken, duck, buffalo, beef, or even fish. Essential herbs like cilantro, spring onions, and mint bring the salad to life.

For vegetarians, tofu replaces the meat. For those who prefer a milder flavor, the spices are toned down and the salad is served with pumpkin and onions. The dish is seasoned with lime juice and dried chili. A key ingredient is Khao Khua – toasted sticky rice that’s finely ground to add crunch and bind all the components together.

Yam Nua, or Thai-style Spicy Beef Salad, is one of the most popular salads in Thailand. Grilled beef is mixed with fresh vegetables and a signature dressing from the Land of Smiles. With low carbs and no gluten, this traditional Thai beef salad is a perfect choice for anyone on a diet.

If you're looking to try a dish with vibrant flavors that truly captures the essence of Thai cuisine, Yam Nua is an excellent choice. Thai people take great pride in this national dish. Featuring the classic spicy-sour balance of Thai cuisine, tender beef slices are quickly stir-fried with a few seasonings and then combined into a salad with red onions, tomatoes, cucumber, and a tangy spicy dressing. Garnished with cilantro and mint, Yam Nua makes a perfect starter for any meal.

Thai cuisine is known for its diversity, especially the bold combination of sour and spicy flavors. The Spicy Sour Vermicelli Salad is a perfect example of these distinctive flavors. The vermicelli is first soaked in cold water, then briefly boiled to prevent the noodles from sticking. Lean ground pork is stir-fried until cooked, and fresh ingredients like tomatoes, cucumbers, and onions are sliced and left raw. These ingredients are then mixed together to form the salad.

The key to this Thai vermicelli salad is the tangy, spicy fish sauce dressing that adds a unique taste. The dish is slightly chilled, with vermicelli that separates like rice noodles. The highlight of the salad is its intense spiciness balanced with a strong sourness, all topped off with the fragrant aroma of fresh celery.

Som Tam, also known as Som Tum, is a Thai papaya salad made primarily from shredded green papaya. True to Thai style, this dish is characterized by its spicy heat from chili, sourness from lime, saltiness from fish sauce, and sweetness from palm sugar, all combined through the traditional method of pounding in a mortar, giving it the name som tam (meaning ‘pounded dish’).

If you’ve visited Thailand, you’ve likely encountered this delicious dish at street vendors throughout the country. The unique flavors of Som Tam are an unforgettable experience, and it's no wonder this dish has earned a spot in the world’s top 50 most delicious foods, widely adored by tourists. Despite its fame, Som Tam is not a fancy or expensive dish—quite the opposite. It’s a simple, everyday food enjoyed by the people of Thailand. The dish is made from affordable and easy-to-find ingredients, yet it can have up to 20 different components. The key ingredient is green papaya, which is shredded into long, thin strands, allowing the other ingredients to absorb the flavors while the papaya retains its crisp, refreshing crunch.

Alongside Som Tam, Yam Phad Kached (Seafood Water Spinach Salad) is another popular and delicious dish that is equally famous. Known for its refreshing qualities, this salad is a great option to cool off during hot summer days. To make Yam Phad Kached, fresh, tender water spinach is chosen, washed, and cut into short sections. It is briefly blanched in hot water to remove its bitterness and then cooled in ice water to maintain its vibrant green color and crisp texture. Shrimp and squid are used in this seafood salad. The shrimp is boiled in a mixture of vinegar, sugar, and a pinch of salt, peeled, and set aside. The squid is cleaned, soaked in vinegar to eliminate the fishy smell, sliced into bite-sized pieces, and stir-fried with seasonings.

Next, the water spinach, shrimp, and squid are mixed with fresh herbs, roasted peanuts, lime juice, pepper, minced chili, fish sauce, salt, and sugar. Adjust the seasoning to taste. The result is an eye-catching, flavorful dish with vibrant colors—the green of the spinach, the white of the squid, the red of the shrimp, and the brightness of the chili. With each bite, you'll enjoy the perfect combination of tanginess, spiciness, and the signature crunch of the water spinach.

The cuisine of the Land of Smiles is known for its rich diversity, and it’s one of the main attractions for tourists visiting Thailand. Beyond the fragrant and beautifully presented dishes, Thailand also offers some unusual and unique foods that can be a bit challenging for the unadventurous eater. Goong Chae Nam Pla, or raw shrimp salad, is one of those dishes.

If you're not used to eating raw food, this dish might not be for you. However, once you try it, you'll find it has a surprisingly delightful taste. Many Thai dishes made with raw ingredients, such as Larb Leuat Neua or Goong Ten, are often compared to Japanese sushi, and you might end up enjoying them if you give them a try.