Thai Yum Moo Yor

A second Thai salad we had last weekend was the “Yum Moo Yor” ( ยำหมูยอ ). Which is not quite true, as it was more of a Yum Mhu Yor-style sausage salad. Unfortunately, I couldn’t find this Vietnamese sausage in the Asian shop. Although you can also make mhu yor yourself, we resorted to a firm poultry sausage from the Turkish supermarket due to time constraints.

When we cut it open, it turned out to be peppered with paprika flakes, but as we were already far removed from the original anyway, this didn’t make any difference. The salad was definitely delicious and Fischi never wants to make or eat a normal sausage salad again.

Preparation

Thai sausage salad is very quick to prepare. If it is part of a larger menu, it can easily be prepared as the last dish.

The first step is to peel the shallot and cut it into rings, then add the rings of the white part of two spring onions. Next, finely slice the Thai chillies, the amount of which can be adjusted up or down as you see fit. Finally, pluck the leaves of the Thai celery from their stalks and finely chop the stalks themselves.

Next, prepare the sauce. Squeeze the lime and mix the juice with the fish sauce. Stir the brown sugar into this sauce until it has dissolved. Then add the chopped celery stalks to the sauce and set aside.

Finally, cut the sausage into slices and cut them into quarters. Then cut the tomato into small pieces and place in a shallow bowl together with the sausage. Now add the shallot rings, spring onions and chillies. Finally, pour the dressing over the salad, sprinkle over the celery leaves and mix everything well.

Leave the finished salad to stand for a few minutes and serve soon.