Luke Nguyen's recipe for this traditional simple salad from Laos uses a mixture of refreshing crunchy lettuce, watercress and herbs.




Skill level

Average: 3.6 (31 votes)


  • 4 hard-boiled eggs 
  • 1 bunch watercress, leaves picked
  • 10 iceberg lettuce leaves, torn
  • 1 handful coriander (cilantro) leaves, torn
  • 1 handful celery leaves or mint leaves
  • 1 Lebanese (short) cucumber, sliced
  • 8 cherry tomatoes, quartered
  • 2 tsp fried garlic
  • 2 tsp roasted crushed peanuts


  • 2 tbsp caster (super fine) sugar
  • 1 tbsp fish sauce
  • 100 ml (3 ½ fl oz) garlic oil
  • 2 limes, juiced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Peel the hard-boiled eggs, then cut them into quarters. Separate the egg whites and yolks. Place the egg whites in a salad bowl and set aside.

To make the dressing, mash the egg yolks in a mixing bowl. Add the remaining dressing ingredients, along with a pinch of sea salt. Mix together well. Add the remaining salad ingredients to the egg whites and toss together. Drizzle the dressing over and serve immediately.