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.