Salade Indochinoise

1. 1

   Add the lardons to a pan and place on medium-low heat.

2. 2

   While the bacon is cooking, combine the fish sauce, lime juice, sugar, minced garlic, and sriracha in a small bowl.

3. 3

   Once the bacon is crisp, remove with tongs, leaving the bacon fat in the pan, and add to the fish sauce mixture. Set aside.

4. 4

   Crack the two eggs onto the hot pan. Cook until the egg whites are just set. Carefully remove the sunny-side up eggs onto a plate, keeping as much bacon fat as you can in the pan.

5. 5

   Add the fish sauce mixture back to the hot pan. Lower the heat and swirl the pan to warm up the dressing.

6. 6

   Toss the dressing and salad greens together and plate. Slide the eggs on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.