Meang Nem

Prepare

1. 🥄Rinse the rice, soak in water for about 10 minutes, then drain well.
2. 🔥Heat a wok or large skillet over medium heat.

Steps

1. 🔥Add the rice and stir constantly until evenly dark golden brown and very fragrant, about 5 minutes.
2. 🧂Transfer to a bowl to cool.
3. 🍳Grind finely using a spice grinder or mortar and pestle, then sift through a fine mesh strainer to remove any large pieces.
4. 🫇Set aside.

Prepare

1. 🧂Thinly slice the shallots lengthwise.
2. 🍳Finely chop the galangal, pickled scallion heads, chili peppers, and bitter orange zest.

Cook

1. 🍳Coarsely grind the roasted peanuts.
2. 🫇Heat a frying pan over low heat, add shredded coconut, and toast, stirring, for 2–3 minutes.

Steps

1. 🫇Set aside.

Prepare

1. 🍽️In a large bowl, combine lime juice, bitter orange juice, palm sugar, pickled scallion brine, and fish sauce.
2. 🌿Stir until fully dissolved and well mixed.
3. ✨In a mixing bowl, combine dried shrimp, toasted coconut, chopped aromatics, and dressing.
4. 🥄Mix well.

Cook

1. 🌿Add roasted rice powder and stir again.
2. ✨Top with coarsely ground roasted peanuts.

Serve

1. ✨Place the salad on a large plate.
2. 🥄Let each guest spoon a little onto their own small plate, wrap in leafy greens with vegetables, and enjoy in bite-size portions.

Steps

1. 🥄For a vegetarian version, omit the dried shrimp and fish sauce.

Prepare

1. 🔥Season to taste with soy sauce and a pinch of sea salt, keeping the sweet-sour balance.