Jeffrey Alford and Naomi Duguid's Luang Prabang Fusion Salad
INGREDIENTS
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3 to 4 large or extra-large eggs, preferably free-range
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2 medium heads leaf or Bibb lettuce, washed and dried
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4 scallions, trimmed, smashed flat with the side of a cleaver, cut lengthwise in half or into quarters, and then cut crosswise into 2-inch lengths
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1 cup cilantro sprigs
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1 cup loosely packed, coarsely chopped or torn Chinese celery leaves, or substitute flat-leaf parsley sprigs
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1 tablespoon minced ginger
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2 bird or serrano chiles (optional)
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1 to 2 cloves garlic, minced
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3 tablespoons Thai fish sauce
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2 tablespoons fresh lime juice
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2 tablespoons peanut or vegetable oil or minced pork fat
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8 cloves garlic, minced
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1/2 pound ground pork
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1 teaspoon salt
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1 tablespoon sugar
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3/4 cups hot water
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1/2 cup rice or cider vinegar
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2 to 3 dry-roasted peanuts, coarsely chopped
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