C/w Nana: Lao Salad w/ Egg Dressing (ຍຳສລັດລາວ == Yum Salad Lao)

Ingredients

• 4 pieces Eggs (hard‑boiled, yolks separated, whites sliced)
• 1 medium Cucumber (peeled if desired, sliced into half‑moons)
• 2 medium Tomato (cut into wedges or bite‑size pieces)
• 3 stalks Green Onions (thinly sliced)
• 2 cups Lettuce (shredded; any crisp lettuce such as romaine, butter lettuce or Asian lettuce works)
• 4 tablespoons Lime Juice (freshly squeezed from about 2 limes)
• 1/3 cup Granulated Sugar
• 1/4 cup Fish Sauce
• 2 tablespoons Thin Soy Sauce
• 1/2 teaspoon MSG (optional)
• 1 pinch Salt
• 1/2 teaspoon Black Pepper (freshly ground)
• 4 cloves Garlic (minced)
• 4 tablespoons Vegetable Oil (2 tbsp for frying, 2 tbsp for dressing)
• 1.5 pounds Ground Pork (can substitute ground chicken or pork belly strips)
• 2 tablespoons Peanuts (chopped, optional garnish)
• 6 pieces Shrimp (cooked, optional protein addition)

Instructions

1. Boil the Eggs

   Place the eggs in a pot, cover with cold water, bring to a boil, then simmer for 8 minutes. Remove from heat and let sit covered for 2 minutes.

   Time: PT10M

2. Cool and Peel

   Transfer the eggs to an ice‑water bath for 2 minutes, peel, separate yolks from whites, slice the whites into thin strips, and set yolks aside.

   Time: PT5M

3. Prepare the Vegetables

   Wash and slice the cucumber, tomatoes, green onions, and shred the lettuce. Place everything in a large mixing bowl.

   Time: PT10M

4. Make the Dressing

   In a small bowl whisk together lime juice, fish sauce, thin soy sauce, sugar, MSG (if using), a pinch of salt, black pepper, minced garlic, vegetable oil and warm water until sugar dissolves.

   Time: PT5M

5. Fry Garlic and Ground Pork

   Heat 1 tbsp vegetable oil in a frying pan over medium‑high heat. Add minced garlic and sauté 30 seconds until fragrant (do not let brown). Add ground pork, break it up, and cook 5‑7 minutes until fully browned. Stir in 2 tbsp thin soy sauce, 1 tbsp sugar, and 1/4 cup fish sauce; cook another 2 minutes.

   Time: PT10M

   Temperature: medium-high heat

6. Cool the Pork Mixture

   Transfer the cooked pork to a separate bowl and let it cool for about 5 minutes so the dressing won’t cook the eggs.

   Time: PT5M

7. Assemble the Salad

   Add the cooled pork, sliced egg whites, and the prepared vegetables into the large mixing bowl. Pour the dressing over everything and toss gently until evenly coated.

   Time: PT5M

8. Adjust Seasoning

   Taste the salad; add extra lime juice, sugar, fish sauce, or a splash of warm water to reach your preferred sweet‑sour balance.

   Time: PT2M

9. Garnish and Serve

   Place the whole egg yolks on top, sprinkle chopped peanuts (if using) and optional cooked shrimp. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Eggs: hard‑boiled quail eggs
• Instead of Lime Juice: lemon juice
• Instead of Granulated Sugar: honey, brown sugar
• Instead of Fish Sauce: soy sauce with a splash of lime
• Instead of Thin Soy Sauce: regular soy sauce diluted with water
• Instead of Garlic: garlic paste
• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Ground Pork: ground chicken, thinly sliced pork belly
• Instead of Peanuts: cashews
• Instead of Shrimp: cooked chicken strips

Equipment Needed

• Large Pot
• Large Mixing Bowl
• Cutting Board
• Chef's Knife
• Frying Pan
• Spatula or Wooden Spoon
• Measuring Cups
• Measuring Spoons

Critical Steps — Do Not Skip

• Do not let the garlic burn when sautéing; it becomes bitter.
• Cool the cooked pork before mixing with the dressing to avoid curdling the egg yolk.
• Add the egg whites at the end and toss gently so they stay intact.

Chef Tips from the Video

• Warm the water used in the dressing; it helps dissolve sugar quickly and creates a smoother emulsion.
• Use fresh lime juice – bottled juice can taste flat.
• For extra crunch, toast the peanuts lightly before sprinkling.
• If you prefer a milder flavor, reduce the fish sauce to 2 tbsp and add a dash more lime.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 day; best eaten fresh.

Freezer: Not recommended – texture of vegetables and eggs will degrade.

Room temperature: Can sit at room temperature for up to 2 hours during a buffet.

Make-Ahead Tips

• Boil and peel the eggs a day ahead; keep yolks and whites separate in the fridge.
• Prepare the dressing and store it in a sealed jar; it keeps for 3‑4 days.
• Chop vegetables and keep them in a damp paper towel to stay crisp.
• Cook the pork ahead, cool completely, and refrigerate; add to salad just before serving.

Frequently Asked Questions