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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"
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