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Aroy Mak Mak

Mint

สะระแหน่

Saranae: cool spearmint that finishes larb, nam tok and other Isaan salads.

Mint

Mint is the herb of Isaan salads. A big handful of leaves cools the chilli heat of larb and nam tok and lifts the smoky toasted rice, and the herbs are as much a part of the dish as the meat.

Pronunciationsa-ra-nae
FlavourCool, fresh and sweet
Used inLarb, nam tok, yam salads, tom saep, khao mok sauce
SubstituteAny spearmint; avoid strong peppermint

How it is used

Torn or left whole and folded into larb, nam tok and yam salads at the very end, so it stays bright and fresh. It is added to tom saep and some hot and sour soups just before serving, and blended into the green sauce for khao mok gai. Sprigs are also served on the side with Isaan meals to eat between bites.

Buying and storing

Thai mint is a small-leaved spearmint. Choose perky bunches without black spots. Keep the stems in a glass of water in the fridge, loosely covered with a bag, and use within a few days.

Grow your own

Mint grows almost anywhere, often too well. Keep it in a pot so it does not take over the garden, and pick it often to keep it bushy.

Cook’s tip

Add mint to larb only after the dressing has gone in and the meat has cooled slightly. On very hot meat it wilts and darkens in seconds.

More Vegetables

All Vegetables

Recipes with Mint

Khao Mok Gai (Thai-Muslim Chicken Biryani)

เส้นและข้าว

Khao Mok Gai (Thai-Muslim Chicken Biryani)

Spiced yellow rice cooked with yogurt-marinated chicken, topped with crispy shallots and served with a sweet-sour green chilli and mint sauce.

90 min · Medium

Larb Moo (Isaan Minced Pork Salad)

ยำและตำ

Larb Moo (Isaan Minced Pork Salad)

Warm minced pork tossed with lime, fish sauce, chilli flakes, toasted rice powder, shallots and fresh mint.

30 min · Easy