Meang Nem

1. 1

   Rinse the rice, soak in water for about 10 minutes, then drain well. Heat a wok or large skillet over medium heat. Add the rice and stir constantly until evenly dark golden brown and very fragrant, about 5 minutes. Transfer to a bowl to cool. Grind finely using a spice grinder or mortar and pestle, then sift through a fine mesh strainer to remove any large pieces. Set aside.

   10 minutes5 minutes
2. 2

   Thinly slice the shallots lengthwise. Finely chop the galangal, pickled scallion heads, chili peppers, and bitter orange zest. Coarsely grind the roasted peanuts. Heat a frying pan over low heat, add shredded coconut, and toast, stirring, for 2–3 minutes. Set aside.

   2–3 minutes
3. 3

   In a large bowl, combine lime juice, bitter orange juice, palm sugar, pickled scallion brine, and fish sauce. Stir until fully dissolved and well mixed.

4. 4

   In a mixing bowl, combine dried shrimp, toasted coconut, chopped aromatics, and dressing. Mix well. Add roasted rice powder and stir again. Top with coarsely ground roasted peanuts.

5. 5

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

6. 6

   For a vegetarian version, omit the dried shrimp and fish sauce. Season to taste with soy sauce and a pinch of sea salt, keeping the sweet-sour balance.

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