A specialty of Vientiane, Laos’s capital and largest city, naem khao is a mixture of salt-cured ground pork, pig skin, steamed and dried white rice, and dried shredded coconut, which adds texture and body while also soaking up the fish sauce and lime juice. Scrambled egg gives the dish further body and savoriness, ground herbs add flavor and balance, and fresh red curry paste enhances floral notes and introduces fruitiness. It all gets wok-fried to help it crisp. Naem khao is sometimes served with Bibb lettuce leaves, which serve as both a cool counterpoint and edible utensils.

(Web editor: Wang Xiaoxuan)