Stopped by Sap’s on the way home last Friday afternoon and grabbed the shrimp version of one of my favorite salads, the Yum Tua Kieow Goong, otherwise known as the Green Bean Salad with Shrimp (S-S5). The plate always has thin slices of hard-boiled egg arranged to one side, and is usually made with shrimp or shredded chicken meat tossed with the beans. The shrimp or chicken is lightly simmered with lemongrass, lime, and honey, while the wonderfully balanced and deceptively spicy dressing is made from tamarind, palm sugar, roasted shredded coconut meat, fish sauce, peanuts, and a bit of roasted chile paste. The dish is garnished with coconut cream, fried shallot, and whole fried red chiles. If you have never had this dish, it should definitely be on your short list of Thai salads to eat. It has rapidly become a favorite of serious Sap’s regulars.
Followed that with Guay Teaw Gai Toon (S-NS6), otherwise known as one of Rob Balon’s favorite chicken noodle soups in town. It comes with your choice of rice stick or flat rice noodles, and features a very rich chicken stock touched with five-spice. It’s got mung bean sprouts, straw mushrooms, onion, braised greens, scallion, cilantro, and a little bit of Chinese celery as a garnish, and topped with a big pile of thin-sliced chicken breast. Healthy, light but filling, it really is one of the best chicken noodle soups in Austin.
Sap’s has also gotten their new website up and running,
http://sapsthai.com/index.html
Check it out as it becomes more complete. Rumor is the new menu additions have been a huge success.
Mick Vann ©
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