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1
Place the rice in a large bowl, tossing with wet hands or chopsticks to break up any lumps.
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2
Add the lime juice and toss to mix.
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3
Add the watercress and toss.
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4
Place a large saucepan with 1 inch of water over high heat and bring to a boil.
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5
Add the beans, cover, and blanch for 1 minutes, or until slightly softened.
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6
Drain and add to the rice, tossing to mix well.
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7
Add the remaining salad ingredients and toss to mix.
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8
To prepare the dressing, place the fish sauce and water in a small nonreactive saucepan over medium-high heat.
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9
Add the sugar, stirring to dissolve thoroughly.
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10
Add the lemon grass, garlic, and chile and bring to a boil.
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11
Lower the heat and simmer for 5 minutes, stirring occasionally to prevent sticking.
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12
Transfer to a small bowl and add the lime juice.
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13
Stir the dressing well, then add 3 tablespoons of the dressing to the salad.
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14
Toss and taste.
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15
Add another tablespoon of dressing if desired.
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16
Line a large platter with lettuce.
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17
Mound the salad on top.
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18
Serve with one or two small bowls of the remaining dressing, with small spoons, for drizzling more dressing on.
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19
The salad can be eaten with a spoon and fork, the modern Thai way, or scooped up with lettuce leaves.
