Jeffrey Alford and Naomi Duguid's Luang Prabang Fusion Salad

Directions

1. Put the eggs in a saucepan with cold water to cover. Bring to a boil, then reduce the heat and cook at a gentle rolling boil for 10 minutes. Drain and set aside to cool.
2. Tear the salad greens into large coarse pieces. Place all the greens, including the scallions and herbs, in a large bowl and set aside.
3. Peel the hard-cooked eggs and cut crosswise in half. Transfer the yolks to a small bowl and mash; set aside. Slice the whites crosswise and set aside.
4. In a medium bowl, mix together the ginger, chiles, fish sauce, lime juice, and 1 to 2 cloves' worth of minced garlic; set aside.
5. When you are ready to proceed, put the remaining dressing ingredients near your stovetop. Heat a wok or heavy skillet over high heat. Add the oil or fat and heat for 20 seconds, then add the remaining 8 cloves' worth of minced garlic. Stir-fry briefly, until the garlic starts to change color, about 20 seconds, then toss in the pork. Use your spatula to break up the pork into small pieces as you stir-fry. Once all the pork has changed color completely, after 1 to 2 minutes, add the salt and sugar, then add the hot water and bring to a boil. Add the vinegar, add the reserved mashed egg yolks, and stir to blend.
6. Pour the hot liquid and pork over the prepared greens and toss gently. Pour the lime juice dressing and toss. Transfer the salad to a large flat platter (or to individual dinner plates) and mound it attractively. Sprinkle on the chopped roasted peanuts, arrange slices of egg white attractively on top, and serve immediately.