Lao Yum Salat | ຍຳສລັດລາວ
Get ready to tantalize your taste buds with the vibrant flavors of Lao Yum Salat! In this mouthwatering recipe, I'll guide you through creating a refreshing Asian salad that combines crisp red leaf lettuce, endive lettuce, green onions, cherry tomatoes, cucumber, and pickled radish. Top it off with savory slices of chicken and a tangy dressing made with garlic, egg yolks, fish sauce, and lime juice. This salad is not only bursting with fresh ingredients but also showcases the authentic flavors of Lao cuisine. Join me as we take you step by step through this delightful Yum Salat recipe, perfect for those who crave a healthy and flavorful salad option.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 bundle of radish, thinly cut
- 1/2 cup of vinegar
- 1 tbsp of sugar
- 1 tsp of salt
- 1/2 cup of warm water
- 2 tbsp of olive oil
- 2 small shallots, minced
- 3 cloves of garlic, minced
- 14 oz of chicken, sliced
- 1 tbsp of oyster sauce
- 1 tsp of MSG
- 1/4 tsp of black pepper
- 4 tbsp of sugar
- 1/2 cup of water
- 1 garlic clove, smashed into a paste
- 8 egg yolks
- 1 1/2 tbsp of fish sauce
- 2 tbsp of lime juice
- 1 bundle of red leaf lettuce, cut
- 1 bundle of endive lettuce, cut
- 1 bundle of green onions, chopped
- 1 bunch of cilantro, diced
- 11 oz of cherry tomatoes, halved
- 1 cucumber, cut
- 8 hard boiled eggs, separated into yolks and whites and whites cut into thirds
- Garnish with 1/2 cup of crushed peanuts
Instructions
- 1
Pickling: Thinly cut up radishes and place them in a jar. In a measuring cup, combine vinegar, sugar, salt, and warm water. Mix until dissolved, pour it over the radishes, and let it rest for an hour.
- 2
Boil Eggs: Place eggs in a large bowl and let sit in warm water for 15 minutes. Bring a pot of water to a boil and gently place the eggs in the water. Start the timer and cook for 10 minutes. Lower to medium heat once it boils. Drain the eggs and place in an ice bath for 5 minutes. Peel the eggs and separate the yolks from the egg whites. Cut each half of the egg whites into thirds.
- 3
Dressing: In a pan, add olive oil and sauté shallots and garlic for a few seconds. Add sliced chicken, MSG, black pepper, and oyster sauce then sauté on medium-high heat for 5 minutes. Strain the meat and put the pan drippings on the side. In another pan, caramelize the sugar under medium-high heat then add water and add it to the pan drippings. In a small mortar and pestle, smash the garlic into a paste. Add the egg yolks and smash, then add the caramelized water and season with fish sauce and lime juice. Put the dressing in a blender and blend for 1 minute to make it extra smooth. Adjust to taste and cool to room temperature.
- 4
Assemble: In a large tossing bowl, add the lettuce, endives, green onions, cilantro, tomato, cucumber, radish, chicken, dressing, and gently toss. Plate and garnish with roasted peanuts.