Prep 20 mins
Cook 15 mins
A very refreshing taste experience that paired well with a bottle of Gewurztraminer that I wanted to use up. We use the lettuce to make little bundles of the salad. This recipe is from the book "Thai Cooking Class" by Asia Books.
- 500 g ground lean pork or 500 g finely chopped pork (~1.1 lbs)
- 2 tablespoons water
- 2 tablespoons lemon juice
- 2 tablespoons fish sauce
- 1⁄2 teaspoon dried chili
- 1 teaspoon finely sliced fresh chili
- 2 tablespoons onions, finely sliced
- 2 tablespoons shallots, sliced into 2 cm pieces
- 2 tablespoons roasted peanuts
- 2 tablespoons gingerroot, finely sliced
- 1 tablespoon mint leaf, fresh
- 2 tablespoons coriander, fresh,chopped,leaves & stems
- 6 large lettuce leaves
- roasted peanuts
- finely sliced ginger
- dried chilies or fresh chili
- coriander sprig
- In large saucepan place minced pork with water; cook slowly over med heat until pork is cooked through but still tender.
- Remove from heat and add lemon juice, fish sauce, dried and fresh chili.
- When cooled, add onion, shallots, peanuts, ginger, mint and coriander leaves.
- Toss lightly.
- Serve on a bed of lettuce leaves and garnish with mounds of peanuts, ginger and chili.
- Decorate with mint and coriander sprigs if desired.
Very Good rendition of this classic. Would have gotten 5 stars if lettuce was exchanged for cabbage wedges for serving, substitute lime juice for lemon, and increase liquids by 50% to taste, certainly the lime juice, maybe nam pla by a tsp. I make mine spicier but that is always personal. Needs to specify red chilis
very nice, and pleasant to have a cool salad on a hot evening. the fish sauce wasnt fishy either thank goodness :)
We enjoyed this but found it very salty. Next time I would cut the fish sauce to 1 tbsp and make sure I use unsalted peanuts. Other than the saltiness, it was a very refreshing and healthy salad that I would make again. I used ground pork.