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The Hirshon Royal Laotian Meat and Herb Salad - ອາຫານປະສົມຫຼວງພະບາງ

The Hirshon Royal Laotian Meat and Herb Salad – ອາຫານປະສົມຫຼວງພະບາງ


  • Total Time: 0 hours

Ingredients

Units Scale
  • 1 fried chicken breast, finely shredded
  • 1/3 lb. boiled skinless pork belly, shredded
  • 1 yo (a piece of pork meat, minced, mixed with flour, salt and ground black pepper, all pounded finely together, flattened into a layer about 0.5 cm thick and steamed), cut into small squares measuring about 2 sections of a finger (say, 5 cm)
  • 2 ounces or to taste dried squid shreds, soaked in water until tender
  • 1/4 lb. fresh crabmeat—discard all fragments of shell and shred the meat finely (TFD change, the original recipe used canned crab as the capital city was landlocked)
  • 5 quite small Yukon Gold potatoes, peeled and diced, then fried in pork fat until light golden in colour
  • 3 boiled (i.e. hard-boiled) duck eggs, shelled and sliced lengthways
  • 2 duck eggs (beaten and) fried, sliced into shreds very, very finely and then minced very, very finely
  • 2 Japanese cucumbers—take the flesh only (i.e. peel them and discard the centre part with its seeds if prominent), cut this into sections and slice the sections very thinly
  • (At this point Phia Sing’s recipe breaks off, as explained. Mrs Nouane Sy Sakulku, from Luang Prabang, has kindly completed it as shown below, reconstructing the rest from her own experience)
  • 1 medium-sized bowl of bean sprouts—blanch them in hot water, then cut off their roots
  • 1/4 lb. yard-long beans, blanched and cut into pieces (TFD NOTE: can be easily replaced with string beans if unavailable)
  • 1 canned bamboo shoot, shredded (TFD replacement for young shoots of water spinach, impossible to find in U.S.)
  • 2 Asian eggplants—take the flesh only and chop it finely
  • 1 heirloom tomato, thinly sliced (TFD NOTE: I would de-seed the slices)
  • 1 bunch cilantro, finely chopped including stems
  • 3 mint sprigs, finely chopped, just the leaves
  • 2 dill sprigs, roughly chopped (TFD CHANGE, replace with mint for original)
  • 2 spring onions, green parts only finely chopped
  • 1 Tbsp. Chinese sesame paste or chunky peanut butter
  • 1 head garlic, to be placed in a charcoal fire until cooked, then peeled and finely pounded (TFD NOTE: or roasted in a a 375 degree F oven, drizzled with oil and loosely wrapped in foil, cook until fragrant)
  • 3 shallots, to be placed in a charcoal fire until cooked, then peeled and finely pounded (TFD NOTE: or roasted in a 375 degree F oven, drizzled with oil and loosely wrapped in foil, cook until fragrant)
  • pork broth
  • 1 lime, juice only
  • salt and fish sauce

Instructions

  1. Put all the vegetables (potatoes, cucumber, bean sprouts, yard-long beans, bamboo shoot, eggplants and tomato) in a large serving-bowl. Sprinkle them with salt and mix them thoroughly.
  2. Add the flesh ingredients (from chicken breast down to crabmeat inclusive). Sprinkle with fish sauce (or padek liquid), the lime juice, the pounded ingredients and the pork broth, and mix thoroughly again. Taste and check the saltiness.
  3. Add the chopped cilantro, spring onion and mint, mix everything again, then transfer it all to a platter, garnish it with the sliced duck eggs, the dill and the very finely-minced omelette, and serve.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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