| 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 |
tb |
Lime juice |
| 2 |
tb |
Pan-roasted rice of dry crumbs, or bread crumbs |
| 1/2 |
|
Ground chili pepper |
| 2 |
tb |
Thinly sliced shallots |
| 2 |
|
Spring onions, cut thin |
| 1 |
|
Coriander plant, chopped (can use stems) |
| 2 |
tb |
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.
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”