Main course
Meang Nem
This Meang Nem is a textural salad with a mix of sweet, sour, and savory notes. Toasted rice and coconut provide a nutty base, while dried shrimp, fresh aromatics, and a bright dressing bring it all together. It's designed to be spooned into fresh lettuce or other leafy greens, creating a refreshing, bite-sized wrap. The toasted rice adds a unique nutty depth, making this salad stand out.
35 minServes 4
Method
6 steps · 35 min total
- 01
Toast and Grind Rice
Rinse the rice, then let it soak in water for about 10 minutes before draining it thoroughly. Heat a wok or large skillet over medium heat, add the drained rice, and stir constantly for about 5 minutes until it turns an even dark golden brown and smells deeply fragrant. Transfer the toasted rice to a bowl to cool completely. Once cool, grind it finely using a spice grinder or a mortar and pestle, then sift it through a fine mesh strainer to catch any larger pieces. Set the fine rice powder aside. - 02
