The Better Than Takeout Thai Cookbook by Danette St. Onge

Author:Danette St. Onge [Onge, Danette St.]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2017-07-11T04:00:00+00:00

NORTHEASTERN THAI–STYLE

GROUND PORK SALAD

Lahb Moo

SPICE LEVEL: MILD

PREP TIME: 10 MINUTES • COOK TIME: 5 MINUTES

GLUTEN-FREE • SOY-FREE • NUT-FREE

Tangy, refreshing lahb, usually served with steamed Sticky Rice (here) and an assortment of raw or lightly steamed vegetables, is a favorite from northeastern Thailand’s Isaan region. The roasted rice powder is a key ingredient in this recipe for the right smoky, earthy taste and slightly crunchy texture. It’s sold in many Asian markets (sometimes labeled as “Toasted Rice Powder”), or you can easily make your own from uncooked jasmine rice or sticky rice (see here). The recipe as written makes a mild version; use up to 4 teaspoons chili powder for a spicier salad. SERVES 4

¼ cup water

¾ pound ground pork

3 tablespoons freshly squeezed lime juice 2 tablespoons fish sauce

2 tablespoons Roasted Rice Powder (here) 1 teaspoon Ground Roasted Chili Powder (here) ½ cup very thinly sliced shallot (about 2 large shallots) 1 scallion, very thinly sliced crosswise ½ cup fresh mint leaves, roughly chopped if large ¼ cup fresh cilantro leaves

1. In a small saucepan over high heat, bring the water to a boil.

2. Add the pork and cook, stirring continuously, until browned, about 2 minutes. Use the edge of a wooden spoon or spatula to break up the pork into smaller pieces as it cooks. Remove from the heat.

3. Stir in the lime juice, fish sauce, rice powder, and chili powder.

4. Stir in the shallot, scallion, mint, and cilantro.

5. Adjust the seasoning to taste, as necessary, by adding more lime juice, fish sauce, or chili powder. Serve warm or at room temperature.

Ingredient Tip: A mandoline makes slicing the shallot quick and easy.

Simple Swaps: You can use ground chicken, turkey, beef, duck, lamb, or crumbled firm tofu in place of the ground pork.

Serving Suggestion: Serve with steamed Sticky Rice (here) or Jasmine Rice (here) and any of the following: green beans, cucumber, or large wedges of raw Napa cabbage. Thais use the cabbage leaves to scoop up the lahb. Another idea: Serve small portions in iceberg lettuce cups as an appetizer or a party finger food.

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