• Egg, hard boiled
  • Pork & garlic - minced
  • Fermented fish (pa daek)
  • Lime juice
  • Fish sauce & sugar
  • Fresh herbs

Optional : "olive oil & vinegar is my addition to this otherwise ingenuous Lao dressing"  VFZ.

  1. Keep egg-whites for decoration. Mix egg yolks with fish sauce and sugar and work into a firm mass.
  2. ‘Fry & Simmer’ the minced pork with fermented fish.
  3. When nearly done, add egg mix and fry a little longer.
  4. Remove from pan, let cool down or refrigerate overnight. I like salad dressings to be cold.
  5. Add lime juice, a touch of olive oil and vinegar before pouring over salad of your choice.
  6. Decorate with egg-whites, plenty of fresh herbs and maybe crispy garlic or shallots.
Ref: "Lao Cooking and The Essence of Life"  by  Vincent Fischer-Zernin.