The Luang Prabang Salad is probably my favorite dish in Laos. The dressing is sweet with a little bit of kick (not the spicy kind). The rest is just fresh, simple, and crunchy. This is a recipe I found online. Definitely worth a try!
3 Large Hard Boiled Eggs (do not over cook)
1 Clove Garlic – roasted
1/2 – 1 1/2 Tsp Sea Salt (aka “A Lao pinch of salt”)
1 Tb Canola Oil
2 Tb Water
2-3 Tb Lemon Juice
1 Tb Palm Sugar
1/2 Tsp Sugar
Fish Sauce to taste
2 Cups Romain Lettuce Hearts Chopped
1 Handful tender Pea Shoots, or even better, tender watercress (Lacey’s note — definitely use watercress)
2 Scallions – Green parts only, sliced thin
3 Tb cilantro chopped fine
3 Tb mint chopped fine (optional)
1 – Slice eggs in half lengthwise, remove yolks, and slice whites thinly.
2 – Place eggs yolks, garlic, palm sugar, and salt in a mortar and pound into a paste.
3 – Add oil, lemon juice, water, and fish sauce (if desired) and combine. Taste, and adjust flavors, and thin out with additional water if desired.
4 – Combine pea shoots, cilantro, and scallions.
5 – Place Romain lettuce in a layer in the middle of serving plate; mound pea shoot mixture on top of lettuce. Arrange cucumber slices and tomato on plate.
6 – Pour dressing over salad before serving.
The salads look delicious, Lacey. Glad you survived the bus ride. xo, aunt amy
Did you try the laab while there, or the sandwiches with pate? The photos look good.