Yam Phak Bung

Yam Phak Bung is a refreshing Thai salad that highlights the vibrant flavors of water spinach with a zesty dressing. This healthy dish is perfect as a light meal or a side, packed with nutrients and textures that delight the palate.

Ingredients

• Water spinach (Phak Bung) - 200 grams
• Cherry tomatoes - 100 grams, halved
• Cucumber - 1 medium, sliced
• Red onion - 1 small, thinly sliced
• Roasted peanuts - 30 grams, chopped
• Fresh lime juice - 2 tablespoons
• Fish sauce - 1 tablespoon
• Palm sugar - 1 teaspoon
• Chili flakes - 1 teaspoon (adjust to taste)
• Fresh coriander - 2 tablespoons, chopped

Steps

1. Rinse the water spinach thoroughly and trim off the tough ends.
2. Bring a pot of water to a boil and blanch the water spinach for about 1-2 minutes until just wilted. Drain and rinse under cold water to stop the cooking process.
3. In a mixing bowl, combine the lime juice, fish sauce, palm sugar, and chili flakes. Stir until the sugar is dissolved.
4. Add the blanched water spinach, cherry tomatoes, cucumber, and red onion to the bowl. Toss gently to coat the vegetables with the dressing.
5. Transfer the salad to a serving plate and sprinkle with chopped roasted peanuts and fresh coriander before serving.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C, promoting immune health.
• Water spinach is high in dietary fiber, supporting digestive health.
• Contains antioxidants that help combat oxidative stress.

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