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).
Category: not set
Cuisine: not set
3 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
1 cup cilantro sprigs
1 cup loosely packed, coarsely chopped or torn Chinese
1 tablespoon minced ginger
2 bird or serrano chiles (optional) minced
3 tablespoons Thai fish sauce
2 tablespoons fresh lime juice
9 cloves garlic minced (divided)
2 tablespoons 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 tablespoons dry-roasted peanuts, coarsely chopped
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