Jeffrey Alford and Naomi Duguid's Luang Prabang Fusion Salad

Name: Jeffrey Alford and Naomi Duguid's Luang Prabang Fusion Salad
Cuisine: American, Asian
Ingredients: 3 to 4 large or extra-large eggs, preferably free-range; 2 medium heads leaf or Bibb lettuce, washed and dried; 4 scallions, trimmed, smashed flat with the side of a cleaver, cut lengthwise in half or into quarters, and then cut crosswise into 2-inch lengths; 1 cup cilantro sprigs; 1 cup loosely packed, coarsely chopped or torn Chinese celery leaves, or substitute flat-leaf parsley sprigs; 1 tablespoon minced ginger; 2 bird or serrano chiles (optional), minced; 3 tablespoon Thai fish sauce; 2 tablespoon fresh lime juice; 9 to 10 cloves garlic, minced (divided); 2 tablespoon peanut or vegetable oil or minced pork fat; 1/2 pound ground pork; 1 teaspoon salt; 1 tablespoon sugar; 3/4 cup hot water; 1/2 cup rice or cider vinegar; 2 to 3 tablespoon dry-roasted peanuts, coarsely chopped

Instructions

A salad that breaks every rule, and won't leave you looking for your next course. Adapted slightly from Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia(Artisan, 2000).

Updated at: Thu, 22 Jan 2026 08:27:40 GMT