Lao Yum Salat Recipe: How to Make a Flavorful Asian Salad Delight at Home

ground meat

🥗Healthier: tofu

💰Cheaper: chicken

Tofu offers a plant-based option, while chicken is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides a similar umami flavor, while salt is a basic alternative.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more accessible and last longer, while frozen herbs can be more affordable.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice can substitute lime, and vinegar is a budget-friendly sour option.

Start by pickling radishes: slice them thinly using a mandolin and place in a jar.

Mix warm water, sugar, and salt until dissolved, then add vinegar and pour over radishes.

Let the radishes pickle for at least an hour or overnight for better color.

Prepare the eggs by boiling them in water for 10 minutes, then transfer to an ice bath to cool.

Once cooled, separate the egg yolks from the whites and chop the whites into thirds.

In a pan, heat oil and sauté shallots and garlic until fragrant.

Add diced chicken thigh to the pan and cook until juices are released, seasoning with oyster sauce, MSG, and black pepper.

Drain excess juices for later use in the dressing.

Caramelize sugar in a clean pan until golden, then add water to stop the caramelization.

Mix in fish sauce and lime juice into the caramelized mixture.

Use a mortar and pestle to smash garlic and egg yolks, then combine with the caramel mixture.

Process the dressing in a food processor until smooth and slightly watery.

Assemble the salad with leafy lettuce, endive, chopped green onions, cilantro, grape tomatoes, and the cooked chicken.

Add the dressing and gently mix without crushing the greens, then add the chopped egg whites and pickled radishes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens