Laab Moo (Ground Pork Salad )
|1 cupchicken stock|
|1 ½ cup pound coarsely ground pork (beef or chicken|
|1 ½ cup coarsely chopped shallot (hawn daeng)|
|3 tablespoonsfinely chopped green onion|
|2 tablespoonscoarsely chopped fresh cilantro (phak chi)|
|1 A handful of fresh mint leaves|
|3 tablespoonsfreshly squeezed lime juice|
|2 tablespoonsfish sauce|
|2 tablespoonsroasted rice powder|
|1 tablespooncoarsely ground dried red chilli (or hot green pep|
|1 ½ teaspoon sugar (option)|
|1 A few lettuce leaves (or Chinese cabbage)|
|2 wedges green cabbage|
|6 green beans; trimmed and halved crosswise|
Laab Moo (Ground Pork Salad ) Preparation
In a small saucepan over high heat, bring the stock to a boil. Add the meat and cook for 1 to 2 minutes, tossing often with a large spoon to break up the meat and cook it to fairly evenly. When the meat is cooked, remove the pan from the heat.
Using a slotted spoon, transfer the meat to a medium bowl, leaving most the of the liquid behind. Stir in the shallot, green onion, cilantro, and most of the mint, reserving a few leaves for a garnish. Add the lime juice, fish sauce, rice powder, chilli, and sugar (if preferred); stir to combine everything well. Taste and adjust seasoning as needed for a pleasing balance of sour, salty, and hot.
Line a serving platter with lettuce leaves and mound meat mixture in the center. Garnish with the cabbage, green bean, and mint. And don't miss Kao Niow (Steamed Sticky Rice )Serve at once.
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