Jeffrey Alford And Naomi Duguid's Luang Prabang Fusion Salad

By Food52
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Nutrition per serving    (USDA % daily values)
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Ingredients for 6 servings

3 to 4 large or extra-large eggs, preferably free-range

2 medium heads leaf or Bibb lettuce, washed and dried

4 scallions, trimmed, smashed flat with the side of a cleaver, cut lengthwise in half or into quarters, and then cut crosswise into 2-inch lengths

1 cup cilantro sprigs

1 cup loosely packed, coarsely chopped or torn Chinese celery leaves, or substitute flat-leaf parsley sprigs

1 tablespoon minced ginger

2 bird or serrano chiles (optional), minced

3 tablespoons Thai fish sauce

2 tablespoons fresh lime juice

9 to 10 cloves garlic, minced (divided)

2 tablespoons peanut or vegetable oil or minced pork fat

1/2 pound ground pork

1 teaspoon salt

1 tablespoon sugar

3/4 cups hot water

1/2 cup rice or cider vinegar

2 to 3 tablespoons dry-roasted peanuts, coarsely chopped

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