Dam Bak Toa is a very simple salad, that I have come to love for two, well perhaps three reasons: 1st – it is very easy to make, 2nd – it doesn’t require a lot of strange or hard to get ingredients and 3rd – it goes well as a little extra or side dish with almost anything, that you eat with sticky rice.
The salad is mostly eaten in the Isan province in the northeastern part of Thailand. My Isan friends in Chiang Mai makes it all the time! But I have also seen it being sold at street vendors in Bangkok.
You make it in a wooden or clay mortar, pounding the chilies, and shrimp paste first. Then add the beans and liquid ingredients, and lastly the tomatoes. It can be done in just under ten minutes, which I would count as a good reason for adding Dam Bak Toa to your list of “go to/easy to make/no fuss” Thai recipes.
The beans used in this recipe – and in Thailand in general – are long beans. They are indeed very long. But you can easily replace them with shorter types of green beans.
Feel free to also add more chilies, if you like it to be spicier.
Dam Bak Toa - long bean salad
- 1 red chili
- 4 long beans
- 2 large tomatoes or 5 small
- ½ lime juice
- ½ tsp kapi (shrimp paste)
- ½ tsp sugar
- 1 tsp fish sauce
- Step 1 Cut the beans in lengths of about 2 cm.
- Step 2 If using large tomatoes, cut them into smaller chunks. Smaller tomatoes, can be cut in halves.
- Step 3 Pound the chili in the mortar. Add the kapi and pound until evenly dissolved and distributed.
- Step 4 Add the beans and pound until they start cracking open.
- Step 5 Add the sugar, fish sauce, and lime juice. You can throw in the lime peel as well. Mix it well together.
- Step 6 Taste and add additional sugar, fish sauce and lime juice if needed.
- Step 7 As the last thing, add the tomatoes and give them a few pounds to bring out a bit of their juice.
- Step 8 Serve with sticky rice.