I love the way the internet has brought dishes I'd never heard of onto my table. I always try something that sounds interesting and different, especially when the dish uses something basic and simple as this dish form Laos.
I hope I found an accurate recipe to follow when I first made this but have cooked it so often now that it feels like my own. I don't want to offend anyone who knows the original so please tell me if this is very inaccurate!
Pork Larb with Lime and Mint
● 2 little gem lettuces
● 500 gm chicken (or pork), minced
● 100 ml stock
● 2 tbsp Thai fish sauce (Nam pla)
● 1 tbsp sugar
● 5 cm piece of ginger, cut into matchsticks
● 1 mild red chilli, cut into matchsticks
● handful of mint leaves, chopped
● handful of basil leaves, chopped
● 2 tbsp fresh lime juice
● 2 tbsp roasted peanuts
● 1 lime, for serving
Combine the meat, stock, fish sauce, sugar, ginger and chilli in a wok or frying pan and cook over a medium heat, stirring for 10 minutes until the meat is cooked and the liquid has reduced to a couple of spoonfuls. Add the mint, basil and lime juice, then stir. Sprinkle with te chopped peanuts and serve with lime wedges and the lettuce leaves, which you can fill, wrap and eat with your fingers.
Posted via email from Marielou's posterous
