Meang Nem

Instructions

1- Rinse the rice, soak in water for about 10 minutes, then drain well.

2- Heat a wok or large skillet over medium heat.

3- Add the rice and stir constantly until evenly dark golden brown and very fragrant, about 5 minutes.

4- Transfer to a bowl to cool.

5- Grind finely using a spice grinder or mortar and pestle, then sift through a fine mesh strainer to remove any large pieces.

6- Set aside.

7- Thinly slice the shallots lengthwise.

8- Finely chop the galangal, pickled scallion heads, chili peppers, and bitter orange zest.

9- Coarsely grind the roasted peanuts.

10- Heat a frying pan over low heat, add shredded coconut, and toast, stirring, for 2–3 minutes.

11- Set aside.

12- In a large bowl, combine lime juice, bitter orange juice, palm sugar, pickled scallion brine, and fish sauce.

13- Stir until fully dissolved and well mixed.

14- In a mixing bowl, combine dried shrimp, toasted coconut, chopped aromatics, and dressing.

15- Mix well.

16- Add roasted rice powder and stir again.

17- Top with coarsely ground roasted peanuts.

18- Place the salad on a large plate.

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

20- For a vegetarian version, omit the dried shrimp and fish sauce.

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