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CATEGORY CUISINE TAG YIELD
Meats, Seafood Thai 1 Servings

INGREDIENTS

2 c Ground lean pork, you could
substitute ground chicken
or beef
1/2 c Water
2 T Lime juice
2 T Pan-roasted rice of dry
crumbs or bread crumbs
1/2 Ground chili pepper
2 T Thinly sliced shallots
2 Spring onions, cut thin
1 Coriander plant, chopped
can use stems
2 T Fish sauce
1/2 c Mint leaves

INSTRUCTIONS

Stir the pork in boiled water until done. (This keeps it from
burning.) Remove the pork from water.  Mix the pan-roasted rice or
bread crumbs, ground chili, shallot,  spring onions and coriander stems
or root. Season to taste with the  fish sauce and the lime juice.
Sprinkle with mint leaves and serve  with yard-long beans, cabbage,
shallots and spring onions. You can  fold the larb salad into a little
cabbage package and serve as a  mini-sandwich or tiny Thai taco.
Posted to FOODWINE Digest 25 Jan 97 by "Ted D. Conley"
<tedconley@EARTHLINK.NET> on Jan 25, 1997.

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