Southern Thai Rice Salad

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

One 1-1/2-inch piece galangal (or one 2-inch piece ginger)

1 cup toasted fresh coconut flakes

1 cup blanched green beans, thinly sliced crosswise

5 oz. (1 cup) finely chopped hot-smoked fish, such as salmon, trout, bluefish, sturgeon, or tuna

1 Tbs. finely grated orange zest

3/4 to 2 tsp. dried chile powder

1/3 cup dry salted anchovies, rinsed and patted dry (or 2 oz. oil-packed anchovies, drained)

1-1/2 cups water

4 cups cooked long-grain rice, at room temperature

1 cup coarsely grated green mango (or 1 Granny Smith apple, peeled, sliced in matchsticks, mixed with 1 tsp. fresh lemon juice)

2 limes, cut into wedges; more limes for squeezing

3 or 4 large shallots, peeled and lightly crushed

2 or 3 large lemongrass stalks, green parts removed

1/2 medium head Belgian endive, thinly sliced

1/2 cup thinly sliced arugula

1 cup fresh bean sprouts

1 Tbs. thinly sliced kaffir lime leaves (or grated zest of 1 lime)

1 stalk lemongrass (hard outer layers removed), minced

1 cup palm sugar (or light brown sugar)

3 or 4 kaffir lime leaves, torn (or grated zest of 2 limes)

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