| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood |
Thai |
Salad |
4 |
Servings |
INGREDIENTS
| 3 |
|
Boneless pork chops; ground |
| 1/2 |
c |
Red onion; chopped |
| 3 |
|
Spring onions; slivered |
| 1/2 |
ts |
Red Cayenne chile; ground |
| 3/4 |
tb |
Fresh ginger root; 1" slivers |
| 10 |
|
Sticks cilantro; chopped |
| 3/4 |
c |
Peanuts; roasted |
| 3 |
tb |
Lime juice |
| 2 |
lg |
Fancy lettuce leaves |
| 2 |
ts |
Nam Pla (Thai fish sauce) |
| 1 |
sm |
Serrano* chile; finely chopped |
| 1 |
ts |
Salt |
INSTRUCTIONS
Recipe By: Bill Wight via Chile heads
In a skillet, saut. the ground pork. Add peanuts when pork is almost
cooked, stirring often. When pork is done, drain and discard the liquid.
In a glass bowl, combine pork, peanuts and other ingredients. Salt to
taste . Place lettuce leaves on serving plate and put mixture on lettuce.
Serve while Nam Sad is warm. *Optional for Chile-heads Using the boneless
pork chops allows for a low fat dish. You may substitute ground pork from
the butcher's counter. Posted to CHILE-HEADS DIGEST V3 #089 Date: Fri, 30
Aug 1996 22:56:42 -0400
From: kmeade@ids2.idsonline.com (The Meades)
CHILE-HEADS DIGEST V3 #089
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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