Together we cook an authentic Thai meal - perfect dishes for the family
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Thai pork salad with roasted rice
Larb is a Thai salad. Not a vegetable salad as usual, but a meat salad. The minced pork is wonderfully seasoned with fish sauce, chili flakes, lime juice, roasted sticky rice to give the meat a crispy texture. The minced pork is therefore tender and does not stick together. The spicy taste dominates the salty taste, followed by sour taste. The texture is not too dry with a scent of toasted rice. The whole thing is rounded off with a wonderful selection of fresh herbs.
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Have fun cooking!
Have fun cooking!
Cooking instructions
Effort: Easy
Preparation: 20 min.
Total time: 45 hrs.
INGREDIENTS FOR 2 PORTIONS
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1 cup chopped pork
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¼ cup peeled shallots, finely chopped
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5 tablespoons lime juice
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2 tablespoons fish sauce
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2 tablespoons long coriander, finely chopped
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¼ cup lemon balm leaves
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2 tablespoons dried bird's eye chilies, roasted and powdered
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3 tablespoons galangal, finely chopped, roasted and powdered
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2 tablespoons roasted rice, finely ground in a blender
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2 tablespoons spring onions, finely chopped
Fresh vegetables and herbs to taste:
Cabbage, garden bean, cucumber, Vietnamese coriander, lemon balm leaves, spring onion, dill
PREPARATION TIPS
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The minced pork in this dish is mixed with lime juice before cooking, then the lime juice is squeezed out of the pork and this juice is used to cook the minced pork in a wok. In this way, the pork becomes tender.
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You can also use chicken instead of pork
STEP 1
Mix the minced pork with 3 tablespoons of lime juice in a mixing bowl and toss the ingredients together. Squeeze the lime juice from the minced pork, place in a wok and heat over a medium heat. Add the minced pork and stir-fry until cooked through. Transfer to a mixing bowl.
STEP 2
Add the long coriander and stir well. Add the chilies and mix well.
STEP 3
Add the lime juice, fish sauce and shallots. Mix well. Taste for seasoning. Add the toasted rice and stir well. Sprinkle over the lemon balm leaves and stir slowly.
STEP 4
Serve in a bowl, sprinkle with bird's eye chili. Serve with fresh vegetables and steamed sticky rice.
