Yum Takrai (Spicy Lemongrass Salad)

See the RecipeJames Oseland

Although many of us in the West assume that lemongrass must be cooked before it's eaten, cooks in southern Thailand adore its crunchy texture and intensely citrusy flavor. Pom, the cook in Phatthalung who gave us this recipe, sometimes uses dried whole anchovies (known in Thai as pla kem) when he makes this vibrant salad. We found this dish to be perfectly satisfying without them.