Thai Minced Pork Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g minced meat, lean pork
- 10 tablespoon lime juice
- 3 shallot (s) (Thai)
- 3 spring onions (Thai)
- 5 stalks mint, fresh
- 2 stalks coriander green
- 3 tablespoon rice, ground roasted (rice semolina)
- 3 tablespoon fish sauce
- 1 tablespoon soy sauce, light
- 3 chilli pepper (s), fresh red Thai
- 1 pinch (s) palm sugar or brown sugar
Print Recipe
Pin Recipe Instructions
- Mix the minced meat with the lime juice and let it steep for 10 minutes.
- Cut the shallots into finer wedges. Roughly cut the leaves of the mint and coriander. Slice the spring onions with the greens a little diagonally.
- Heat the wok without oil, add the minced meat and cook for approx. 5 minutes, stirring constantly. Let cool down lukewarm.
- Mix the minced meat with the roasted rice and the remaining ingredients. Serve immediately.
- Note: There are many variants of Larp Muh, only with coriander or with finely chopped kaffir lime leaves and and and
- But you shouldn`t do without the ground, roasted rice, it gives the salad a special bite.
- If you can`t get hold of Thai shallots or spring onions, you can of course replace them with European ones. Then only take half of it, as these, like all Thai vegetables, are much smaller than ours.
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