| 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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