This is a delicious summer salad which is served all over Laos but particularly in the Luang Prabang Province. The dressing is cooked in a wok for a few seconds and then poured over the salad.
1 crisp lettuce such as cos
1 large bunch of watercress
1 bunch of mint leaves, stalks removed
1 small handful of coriander leaves (optional)
1 small handful of dill
2 spring onions roughly chopped
4 small ripe tomatoes cut into eights
6 round pieces of cucumber cut in half
3 hard boiled eggs, white only, sliced
1 small handful of chopped roasted peanuts
2 cloves of garlic thinly sliced
1 spring onion, thinly chopped
1 tablespoon of fish sauce
1 hardboiled egg yolk only…see above
A pinch of sugar
A dash of lime juice
Collect the salad ingredients together on a plate and assemble in your own way. Take the sliced garlic, spring onion and fish sauce and place in a hot wok with a generous amount of oil. Cook for 10 seconds stirring constantly, then add the cooked egg yolk and mix until it disappears into the sauce.
Add a pinch of sugar and the lime juice and the salad will be almost ready. Now pour over the salad and top with chopped peanuts. Serve immediately to ensure it does not wilt.