Luang Prabang salad

Luang Prabang salad

By
From
Luke Nguyen's Greater Mekong
Serves
4
Photographer
Stuart Scott

If you go to Luang Prabang, be sure to visit the Kuang Xi waterfall. Situated among Hmong Khamu villages and lush green forests only 30 kilometres from town, the 30-metre waterfall cascades down into picturesque turquoise pools, where locals and tourists alike swim. It was here I noticed a family preparing this classic salad. It is the perfect dish when you are out on a camping trip, or just going for a walk and a swim in the forest, as you don’t need any ˆfire. All you need is fresh herbs and vegetables, and some hard-boiled eggs to make a deliciously simple dressing.

Ingredients

Quantity Ingredient
4 hard-boiled eggs
1 bunch watercress, leaves picked
10 iceberg lettuce leaves, torn
1 handful coriander leaves, torn
1 handful celery leaves or mint leaves
1 lebanese cucumber, sliced
8 cherry tomatoes, quartered
2 teaspoons fried garlic, (see note)
2 teaspoons roasted crushed peanuts

Dressing

Quantity Ingredient
2 tablespoons caster sugar
1 tablespoon fish sauce
100ml garlic oil, (see note)
2 limes, juiced

Method

  1. Peel the hard-boiled eggs, then cut them into quarters. Separate the egg whites and yolks. Place the egg whites in a salad bowl and set aside.
  2. To make the dressing, mash the egg yolks in a mixing bowl. Add the dressing ingredients, along with a pinch of sea salt. Mix together well.
  3. Add the remaining salad ingredients to the egg whites and toss together. Drizzle the dressing over and serve immediately.

Note

  • To make fried garlic and garlic oil, pour 250 ml vegetable oil into a wok and heat to 180°C, or until a cube of bread dropped into the oil browns in 15 seconds. Add 6 finely chopped garlic cloves and fry until golden — be careful not to overcook the garlic, as it will keep cooking once it is removed from the heat. Strain the garlic through a metal sieve and place on paper towels to dry. Store the fried garlic in an airtight container for up to 4 days; this recipe makes about 2 tablespoons. Reserve the garlic-flavoured oil to use in salads; it will keep for up to 2 weeks if stored in a cool place.
Tags:
Greater
Mekong
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
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