Mieng-Khao or known as Mieng Meuang Luang, is a Lao dish of delicious bites filled with tasty rice and flavorful herbs.
1. Heat the oil to fry dried sticky rice, until it becomes yellow or a bit light brown. Take it out and use a napkin to remove the oil, then blend it or pound it finely.
2. Keep the same oil to fry dried chili for about 3 to 5 seconds and place them in the plate to be served aside the dish.
3. Now, use the same pot, and add another few table spoons of oil to fry the garlic, once it's yellow, add sugar until it becomes caramel. Then add fermented fish sauce (padek) with fish sauce, MSG, water and boil for about 15 minutes. After that, add blended rice to the pot, stir, and boil for about 5 more minutes, until all the liquid has been absorbed and decreased. You can adjust the taste before turning off the heat. Finally, place onto the plate to cool down and serve.
4. How to wrap: take one leave of salad, place one table spoon of rice with a bit of lemongrass slices, a bit of star fruit slices, some peanuts and fried chili (if you like spicy). Then wrap and eat :)