Som Tum Taeng — Thai Cucumber Salad

RECIPES, Issaan, Salads, Vegetarian

Som Tum Taeng — Thai Cucumber Salad
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Som Tum Taeng — Thai Cucumber Salad

Course: Issaan, RECIPES, Salads, Vegetarian
Servings

4

servings
Cooking time

10

minutes
Total time

20

minutes

Som tum taeng is the cucumber cousin of Thailand's most iconic salad — lighter and more delicate than the classic green papaya version, but built on exactly the same principles and just as addictive. Cool, crisp cucumber takes the place of shredded papaya, absorbing the sharp, spicy dressing in a way that feels particularly welcome in warm weather. All the hallmarks are here — the pound of chilli and garlic, the cherry tomatoes bruised into the dressing, the roasted peanuts, the balance of sour, salty, sweet, and spicy that makes som tum one of the most satisfying salads in the world. Ready in ten minutes and impossible to stop eating.

Ingredients

  • 1 large cucumber, peeled, deseeded, and cut into thin matchsticks

  • 1-2 bird's eye chillies, adjust to taste

  • 2 cloves garlic

  • 8 cherry tomatoes, halved

  • 6 green beans, cut into 3cm lengths

  • 2 tablespoons fish sauce (or ONOFF Spices No Fish Vegan Seasoning Sauce for a vegan version)

  • 2 tablespoons fresh lime juice

  • 1 tablespoon ONOFF Spices Thai Rice Vinegar

  • 1 teaspoon palm sugar (or coconut sugar as a substitute)

  • 2 tablespoons roasted peanuts, roughly chopped

Directions

  • Follow the same method as our Som Tum — Green Papaya Salad, substituting the shredded green papaya with cucumber matchsticks. Full method at Som Tum — Green Papaya Salad.
  • The one adjustment worth noting: cucumber releases more water than green papaya, so pound and dress the cucumber more briefly — just enough to bruise the edges and open them up to the dressing without breaking the pieces down completely. Serve immediately after dressing for the best texture.

Notes

  • Deseeding the cucumber before cutting is an important step — the seeds hold most of the water in the cucumber and removing them prevents the dressing from becoming diluted. To deseed, halve the cucumber lengthways and run a teaspoon along the centre to scoop out the seeds before cutting into matchsticks. Young corn, sliced lengthways into thin strips, is another excellent substitute for green papaya and works with exactly the same method and dressing.

Vegan Larb with Tofu and Mushrooms

RECIPES, Issaan, Salads, Vegetarian

Vegan Larb with Tofu and Mushrooms
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Vegan Larb with Tofu and Mushrooms

Course: Issaan, RECIPES, Salads, Vegetarian
Servings

2

servings
Cooking time

15

minutes
Total time

25

minutes

Larb is one of the great dishes of Isan cuisine — bold, punchy, and built around a dressing that is sharp, salty, and deeply fragrant. This vegan version replaces the traditional minced meat with crumbled firm tofu and finely chopped mushrooms, which together absorb the dressing beautifully and provide the texture and substance the dish needs. The ingredient that makes it sing is the same one that makes every larb sing: the dressing — and at the heart of that dressing is ONOFF's No Fish Vegan Seasoning Sauce, delivering all the depth and layered saltiness of fish sauce without any animal ingredients. Served with sticky rice and raw vegetables on the side, this is Isan cooking at its most honest and most satisfying.

Ingredients

  • 300 grams firm tofu, pressed and crumbled

  • 150 grams mushrooms, finely chopped (oyster or shiitake work best)

  • 3 tablespoons ONOFF Spices No Fish Vegan Seasoning Sauce

  • 3 tablespoons fresh lime juice

  • 1 teaspoon palm sugar (or coconut sugar as a substitute)

  • 2 teaspoons dried chilli flakes, or to taste

  • 3 shallots, thinly sliced

  • 2 spring onions, finely sliced

  • 1 stalk lemongrass, white part only, very finely sliced

  • large handful of fresh mint leaves

  • small handful of fresh coriander leaves

  • 2 tablespoons toasted rice powder (see note)

  • 1 tablespoon vegetable oil

  • steamed sticky rice and raw vegetables (cabbage wedges, green beans, cucumber), to serve

Directions

  • Press the tofu firmly to remove as much moisture as possible, then crumble into small, uneven pieces — you want texture, not a smooth mince.
  • Heat the vegetable oil in a wok or frying pan over high heat. Add the mushrooms and stir fry for 3–4 minutes until their moisture has evaporated and they are beginning to colour. Add the crumbled tofu and cook for a further 2–3 minutes until lightly golden at the edges. Remove from the heat and leave to cool slightly.
  • In a large bowl, combine the ONOFF No Fish Vegan Seasoning Sauce, lime juice, and palm sugar, stirring until the sugar has fully dissolved.
  • Add the tofu and mushroom mixture to the dressing while still warm — this helps the tofu absorb the flavours deeply — and toss well to coat.
  • Add the dried chilli flakes, shallots, spring onions, and lemongrass and toss again.
  • Stir through the toasted rice powder — this is what gives larb its distinctive nutty depth and sets it apart from every other salad.
  • Finish with the fresh mint and coriander leaves, tossing gently so the herbs stay whole and fragrant.
  • Taste and adjust — it should be sour first, salty second, with warmth from the chilli underneath. Add more lime if it needs lifting, more No Fish Vegan Seasoning Sauce if it needs depth.
  • Serve immediately at room temperature alongside steamed sticky rice and raw vegetables.

Notes

  • Toasted rice powder is simple to make and essential to the dish. Place two tablespoons of raw glutinous sticky rice — or jasmine rice — in a dry pan over medium heat and toast, stirring constantly, for 5–7 minutes until deep golden and nutty. Grind to a coarse powder in a mortar and pestle. It keeps in an airtight container for several weeks and is one of the most useful things to have in a Thai kitchen.

Gai Yang — Isan Grilled Chicken

RECIPES, BBQ, Issaan

Gai Yang — Isan Grilled Chicken
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Gai Yang — Isan Grilled Chicken

Course: RECIPES, Dinner, Main, Lunch, Brunch
Servings

2

servings
Cooking time

10

minutes
Total time

10

minutes

Gai yang is the dish that defines Isan street food. Whole chicken pieces marinated in lemongrass, garlic, coriander root, and fish sauce, then grilled until the skin is golden, slightly charred, and impossibly fragrant. It is the kind of food that stops you in your tracks — the smell alone is enough. Traditionally served with sticky rice and som tum green papaya salad, this is the complete Isan meal that millions of Thais eat every week. Simple ingredients, patient cooking, and a result that is far greater than the sum of its parts.

Ingredients

  • For the Chicken

  • 4 chicken thighs and drumsticks, bone-in and skin-on

  • 2 stalks lemongrass, white part only, finely sliced

  • 2 coriander roots (or a large handful of coriander stems), roughly chopped

  • 1 tablespoon fish sauce (or ONOFF Spices No Fish Vegan Seasoning Sauce)

  • 1 tablespoon ONOFF Spices Thai Rice Vinegar

  • 1 teaspoon palm sugar (or coconut sugar as a substitute)

  • 1 teaspoon ground white pepper

  • 1 tablespoon vegetable oil

  • For the sticky rice:

  • 200 grams glutinous sticky rice

  • ½ teaspoon salt

  • For serving:

  • ONOFF Spices Thai Sweet Chili Sauce, for dipping

  • Fresh cucumber slices

  • Som tum green papaya salad (optional but highly recommended)

Directions

  • The Chicken
  • Using a mortar and pestle, pound the garlic, lemongrass, and coriander root into a rough paste.
  • Combine the paste with fish sauce, Thai rice vinegar, palm sugar, white pepper, and vegetable oil in a bowl and mix well.
  • Score the chicken pieces a few times with a knife so the marinade penetrates deeply. Add the chicken to the marinade, coat thoroughly, cover, and refrigerate for at least 4 hours — overnight is better.
  • When ready to cook, preheat your oven to 200°C. Bring the chicken to room temperature for 30 minutes before cooking.
  • Place the chicken pieces on a rack over a baking tray and roast for 30–35 minutes until the skin is golden and slightly caramelised and the meat is cooked through. For extra colour, switch to the grill setting for the final 5 minutes.
  • Rest the chicken for 5 minutes before serving.
  • The Sticky Rice
  • Soak the sticky rice in cold water overnight, or for a minimum of 4 hours. Drain well before cooking.
  • Line a steamer basket with muslin cloth or a clean cotton cloth, add the drained rice, and steam over boiling water for 20–25 minutes until the rice is tender and translucent.
  • Season with salt and toss gently to combine.
  • Serve immediately alongside the chicken.
  • Soak the sticky rice in cold water overnight, or for a minimum of 4 hours. Drain well before cooking.
  • Line a steamer basket with muslin cloth or a clean cotton cloth, add the drained rice, and steam over boiling water for 20–25 minutes until the rice is tender and translucent.
  • Season with salt and toss gently to combine.
  • Serve immediately alongside the chicken.
  • To Serve
  • Arrange the chicken and sticky rice on a plate with fresh cucumber slices and ONOFF Thai Sweet Chili Sauce on the side for dipping.
  • Add som tum green papaya salad if you are making the full Isan spread.

Notes

  • If you don't have a steamer, a metal colander set over a pot of boiling water and covered with a lid or foil works perfectly well for the sticky rice. Make sure the water level stays below the base of the colander throughout cooking.