Meang Nem
Rinse the rice, soak in water for about 10 minutes, then drain well. Heat a wok or large skillet over medium heat. Add the rice and stir constantly until evenly dark golden brown and very fragrant, about 5 minutes. Trans
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 40 min
- Cook
- 8 min
- Rest
- 10 min
- Total
- 58 min
- Difficulty
- A bit of work
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Rinse the rice, soak in water for about 10 minutes, then drain well. Heat a wok or large skillet over medium heat. Add the rice and stir constantly until evenly dark golden brown and very fragrant, about 5 minutes. Transfer to a bowl to cool.
What you'll need
13 ingredients. Tap each one once it's out on the bench.
Ingredients
- Prawn50 g
- Rice40 g
- Grated coconut100 g
- Orange zest20 g
- Peanuts50 g
- Spring onion, 100g pickled scallion heads and 30 ml pickled scallion head brine100 g
- Galangal25 g
- Shallot30 g
- Orange juice20 ml
- Lime juice50 ml
- Fish sauce50 ml
- Palm sugar50 g
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Rinse the rice, soak in water for about 10 minutes, then drain well. Heat a wok or large skillet over medium heat.
10 min
Step 2
Add the rice and stir constantly until evenly dark golden brown and very fragrant, about 5 minutes. Transfer to a bowl to cool.
5 min
Step 3
Grind finely using a spice grinder or mortar and pestle, then sift through a fine mesh strainer to remove any large pieces. Set aside.
Step 4
Thinly slice the shallots lengthwise. Finely chop the galangal, pickled scallion heads, chili peppers, and bitter orange zest.
Step 5
Coarsely grind the roasted peanuts. Heat a frying pan over low heat, add shredded coconut, and toast, stirring, for 2–3 minutes.
3 min
Step 6
Set aside. In a large bowl, combine lime juice, bitter orange juice, palm sugar, pickled scallion brine, and fish sauce.
Step 7
Stir until fully dissolved and well mixed. In a mixing bowl, combine dried shrimp, toasted coconut, chopped aromatics, and dressing.
Step 8
Mix well. Add roasted rice powder and stir again.
Step 9
Top with coarsely ground roasted peanuts. Place the salad on a large plate.
Step 10
Let each guest spoon a little onto their own small plate, wrap in leafy greens with vegetables, and enjoy in bite-size portions. For a vegetarian version, omit the dried shrimp and fish sauce.
Step 11
Season to taste with soy sauce and a pinch of sea salt, keeping the sweet-sour balance.
Nutrition
Per serving · estimate
- Calories
- 279 kcal
- Protein
- 9.8 g
- Carbs
- 31.2 g
- Fat
- 14.9 g
- Saturated fat
- 8.4 g
- Fibre
- 5.2 g
- Sugar
- 19.5 g
- Sodium
- 1011 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Shellfish
- Peanuts
- Fish
- Pescatarian
- Gluten-free
- Dairy-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
chilli (paprika or chilli flakes) → paprika or chilli flakes
Paprika is milder and sweeter. Add cayenne if you still want heat.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
lime → lemon
Works in most savoury cooking. Desserts may notice.
fish-sauce (soy sauce + lime) → soy sauce + lime
Salty and bright, not funky. A mashed anchovy is closer if fish is acceptable.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Meang Nem take?
58 min all in — 40 min prep, 8 min cook, 10 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Shellfish, Peanuts, Fish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Gluten-free, Dairy-free.
7 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Wok, Mixing bowl, Mortar and pestle.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Fish sauce — 50 ml. Taste at the end rather than adding a number we did not write.
How much fish sauce?
50 ml of Fish sauce.
What can I use instead?
chilli (paprika or chilli flakes) → paprika or chilli flakes. Paprika is milder and sweeter. Add cayenne if you still want heat. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. lime → lemon. Works in most savoury cooking. Desserts may notice. fish-sauce (soy sauce + lime) → soy sauce + lime. Salty and bright, not funky. A mashed anchovy is closer if fish is acceptable.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.