Chieng Mai Salad

Chieng Mai Salad


  • 1 pound Crisp- Fried Tofu
  • 2 stalks fresh lemon grass, finely chopped
  • 6 kaffir lime leaves, finely chopped
  • 3 to 6 red chili peppers, seeded and chopped
  • 1/4 to 1/2 cup fresh lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons ground roasted rice
  • 1 green onion, chopped
  • 10 sprigs Chinese parsley, chopped
  • 12 mint leaves, chopped
  • Lettuce leaves or cabbage squares
  • Garnish: Green onions, sliced
  • Mint leaves


Cube Crisp-Fried Tofu and set aside to cool. In a bowl combine tofu, lemon grass, kaffir lime leaves, chopped chili peppers, lime juice and fish sauce; mix well. Stir in ground rice, green onion, parsley and mint. Transfer to platter and serve room temperature with lettuce. Garnish with green onions and mint leaves. Makes 6 servings.

To prepare ground roasted rice place rice in a heavy pan over medium heat. Carefully brown the rice until dark brown. Set aside to cool. Place in a blender or a spice mill and reduce to a fine powder. Store in an airtight container.

the Chinese parsley. Makes 1 1/2 cups.

liquid. Fluff with fork before serving. Garnish with parsle

  • 6 Servings
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min