In this vibrant Lao salad, sausages are enlivened by lots of fresh coriander, mint and lime juice.Plus: More Pork Recipes and Tips

Jeffrey Alford
Naomi Duguid
June 2000

Gallery

© Beatriz Da Costa

Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light the grill or preheat the broiler. In a small skillet, toast the rice over moderately high heat, shaking the skillet, until the rice is golden brown, about 3 minutes. Transfer the rice to a plate to cool completely. Grind the rice to a fine powder in a spice mill.

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  • Grill or broil the sausages about 5 inches from the heat for about 4 minutes per side, or until browned and cooked through. Let cool, then slice the sausages crosswise 1/3 inch thick.

  • In a small bowl, combine the lime juice, fish sauce and chile. Season the dressing with pepper. In a shallow bowl, toss the sausage slices with the shallot rings, cilantro and mint. Pour the dressing over the salad and toss well. Just before serving, sprinkle the salad with 1 to 2 tablespoons of the roasted rice powder.

Suggested Pairing

The clean, fruity notes of a classic ale will cool the salad's spices yet blend with its citrus accents.