What do you get when you take a perfectly innocent salade Lyonnaise and Thai it up with a fried egg? A sinfully good salade Indochinoise! Inspired by the Thai fried egg salad, I decided to make a fusion version of a classic salad Lyonnaise by using a sunny-side up egg instead of a poached egg and adding fish sauce, lime juice, and garlic to the hot bacon fat to make the dressing. So yeah, this is a pretty intense salad. You have been warned. —Joy Huang | The Cooking of Joy
sliced thick cut bacon, cut into lardons
1 1/2 teaspoons
Thai fish sauce
fresh lime juice
garlic clove, minced
A small squirt of sriracha
large handfuls of salad greens (escarole, arugula, and romaine recommended)
In This Recipe
Add the lardons to a pan and place on medium-low heat.
While the bacon is cooking, combine the fish sauce, lime juice, sugar, minced garlic, and sriracha in a small bowl.
Once the bacon is crisp, remove with tongs, leaving the bacon fat in the pan, and add to the fish sauce mixture. Set aside.
Crack the two eggs onto the hot pan. Cook until the egg whites are just set. Carefully remove the sunny-side up eggs onto a plate, keeping as much bacon fat as you can in the pan.
Add the fish sauce mixture back to the hot pan. Lower the heat and swirl the pan to warm up the dressing.
Toss the dressing and salad greens together and plate. Slide the eggs on top and serve.