Larb muang moo (spicy minced pork salad)
( SERVES 4 )
When cooking food from Northern Thailand, sticky or glutinous rice is an essential part of the meal.
|2 Tbsp||Vegetable oil|
|2||Garlic cloves, crushed|
|1 tsp||Chilli paste, red thai|
|2||Red shallots, sliced|
|250 g||Pork mince|
|2 Tbsp||Fish sauce|
|2||Spring onions, finely sliced|
|2||Fresh coriander, chopped|
|2 Tbsp||Vietnamese mint leaves, sliced|
Steamed Sticky Rice
- Heat the oil in a wok. Add the garlic and chilli paste and fry until it sizzles and becomes fragrant.
- Add the shallots and stir-fry for a minute. Add the pork mince, then cook until it becomes opaque, stirring vigorously to prevent clumping.
- Add the fish sauce, spring onion and herbs and cook for 2 3 minutes over a gentle heat.
- Place in a bowl and surround with the cucumber, beans, spring onions, asparagus and lots of fresh herb leaves.
- Steamed Sticky Rice: Place the rice in a large bowl and cover with water.
- You will need double the amount of water to the quantity of rice.
- Leave the rice soaking for between 8 and 24 hours.
- Spread the rice in an even layer in a clean Asian-style bamboo steamer or a steamer lined with clean muslin over a saucepan of boiling water.
- Ensure the lid is on so no steam can escape, then let the rice steam for 30 minutes. The result should be shiny, sticky, almost transparent rice.