Vientiane-Style Crispy Rice Salad with Sour Pork

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A signature street food of the Laotian capital, this vibrant salad tosses crunchy fried rice balls with pungent fermented sour pork, a tumble of fresh herbs, crisp long beans, and toasted peanuts. Everything is dressed in a sharp lime-fish sauce dressing and served in lettuce cups for an interactive, herbaceous meal. It is bright, funky, and deeply satisfying in a way few cold salads manage.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 48 gCarbs
• 6 gFiber
• 7 gSugar
• 20 gProtein
• 930 mgSodium
• 640 mgPotassium
• 90 mgCalcium
• 4 mgIron
• 22 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the crispy rice

• 1 1/2 cups raw sticky rice (glutinous rice), cooked and cooled
• 1 cup dried shredded unsweetened coconut
• 2 tablespoons vegetable oil, plus more for frying
• 1/2 teaspoon fine salt
• 1 large egg white, lightly beaten

For the sour pork and salad base

• 8 oz fermented sour pork (naem), casing removed, crumbled
• 3 tablespoons vegetable oil
• 4 large shallots, thinly sliced
• 4 garlic cloves, smashed and chopped
• 1 cup roasted unsalted peanuts, roughly crushed
• 8 oz green long beans (or haricots verts), cut into 1-inch pieces
• 1 large ripe tomato, cut into thin wedges
• 1 English cucumber, sliced into thin half-moons

For the fresh herbs and dressing

• 1 1/2 cups fresh Vietnamese mint leaves
• 1 cup fresh cilantro, leaves and tender stems
• 1/2 cup fresh Thai basil leaves
• 1/2 cup sawtooth herb (optional) or dill fronds
• 1/4 cup thinly sliced green onion
• 3 tablespoons fish sauce
• 1/4 cup freshly squeezed lime juice (about 2 limes)
• 2 teaspoons palm sugar or brown sugar
• 2 Thai bird's eye chilies, bruised

For serving

• 1 large head butter lettuce or red leaf lettuce, leaves separated and washed
• 1 lime, cut into wedges
• Extra Thai chilies on the side

Directions

1. Mix the cooled cooked sticky rice with the shredded coconut, salt, and egg white until the grains are evenly coated; the egg helps bind the rice into crispy clusters when fried.
2. Heat 1/4 inch of oil in a heavy skillet to 350°F (175°C). Drop heaping tablespoons of the rice mixture into the hot oil, pressing gently to flatten slightly, and fry for 3 to 4 minutes per side until deeply golden and crunchy. Drain on paper towels, then break apart into bite-size crispy clumps; keep warm.
3. In a dry wok or large skillet over medium heat, toast the crushed peanuts for 2 to 3 minutes until fragrant and lightly browned; transfer to a bowl. In the same pan, heat 3 tablespoons oil and fry the shallots with a pinch of salt until golden brown and crisp, about 4 minutes, then lift out with a slotted spoon. Add the garlic and fry 30 seconds, then add the crumbled naem and stir-fry for 3 to 4 minutes until heated through and lightly caramelized. Add the long beans and stir-fry 1 to 2 minutes so they stay crisp-tender.
4. Whisk the fish sauce, lime juice, palm sugar, and bruised chilies in a small bowl until the sugar dissolves; taste and adjust with more lime if you want extra sharpness.
5. In a large mixing bowl, combine the warm crispy rice clumps, fried sour pork mixture, toasted peanuts, fried shallots, herbs, green onion, tomato, and cucumber. Pour the dressing over the top and toss gently but quickly so the rice stays crunchy. Taste and season with extra fish sauce or lime as needed.
6. Mound the salad on a platter surrounded by lettuce leaves, lime wedges, and extra chilies. To eat, scoop a small portion into a lettuce leaf, add a squeeze of lime, and eat out of hand like a fresh wrap.
7. Serve immediately while the rice is still crunchy, as the salad will soften the longer it sits. Offer lettuce leaves and extra herbs on the side so each diner can build their own wraps.

Cook’s Notes

• Naem (fermented sour pork) is the soul of this dish; buy it from an Asian market or substitute with Thai-style sour pork sausage. Do not skip it for authenticity.
• For extra-crispy rice, use day-old sticky rice straight from the fridge so the grains do not clump before frying.
• Toss the salad at the very last moment right before serving so the crispy rice stays crunchy instead of going soggy in the dressing.
• If sawtooth herb is unavailable, substitute with extra dill or a handful of fresh mint for that distinctive Vientiane aroma.
• Adjust the chilies to your taste: Vientiane-style is moderately spicy with a noticeable chili heat balanced by lime and fish sauce.

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