After the long months of Covid-19 lockdown, I've been feeling somewhat sluggish and slow. It's probably related to all the isolation beers, carb-heavy dinners and snacky snacks! Needless to say, this light and tangy salad made for a refreshing change. Over the years I've come to enjoy serving this alongside crisp, crunchy cos lettuce cups - like a healthy Thai taco! The richness of the pork combined with the fresh lettuce and the hot, sour dressing is perfection in my mind. This is an insanely easy, delicious and healthy weeknight dinner and I hope you enjoy it as much as I do!
Serves 4
Prep: 10 minutes
Cook: 10 minutes
Ingredients
1 tbsp oil
1kg pork mince
3 cloves garlic, crushed
1 long red chili, sliced
2 Asian shallots, diced
4 Thai eggplants, thinly slices
1/2 bunch coriander, leaves picked
1/2 bunch mint, leaves picked
1/2 bunch Thai basil, leaves picked
2 tbsp ground roast rice (uncooked glutinous rice that has been dry-toasted and then pulverized in a blender or Nutribullet)
12 cos lettuce leaves
Nuoc Cham Dressing:
4 tbsp fish sauce
Juice of 2 limes
1 tbsp brown sugar (I like mine fairly sour - use a bit more sugar if this isn't for you)
1 tbsp chili flakes
Method
Combine the ingredients for the nuoc cham and stir well. Set aside.
Heat the oil in a wok over a high flame. Add in the mince and cook, breaking up with the back of a wooden spoon, until it is mostly brown and cooked through.
Add the garlic and cook along with the pork until it is fully cooked through.
Remove the pork and garlic from the heat and tip into a large bowl. Allow it to cool slightly (it's a salad so it can be served lukewarm or cold.)
Add the chili, shallots, eggplant, herbs and ground roast rice into the bowl and toss everything together. (Reserve a few leaves of the herbs for garnish.)
Divide the larb moo amongst 4 serving plates, garnish with herbs and serve alongside the lettuce leaves and nuoc cham for dipping.
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