Meang Nem Recipe

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.

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

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

In a mixing bowl, combine the dried shrimp, toasted coconut, the chopped aromatics (galangal, scallions, chili, orange zest), and the prepared dressing. Mix everything well to coat. Stir in the roasted rice powder, then top the salad with the coarsely ground roasted peanuts.

Spoon the finished salad onto a large plate for serving. Encourage guests to take a small spoonful, wrap it in fresh leafy greens along with any other desired vegetables, and enjoy it in bite-sized portions.

To make a vegetarian version, simply omit the dried shrimp and fish sauce. Adjust the seasoning to taste with soy sauce and a pinch of sea salt, ensuring you maintain the salad's characteristic sweet-sour balance.