泰式肉碎生菜包Larb Moo (Spicy Pork Mince Salad in Lettuce Cups)

Prep 15 min·Cook 8 min

1. 1You're here
   Step 1.

   Slice the shallots and spring onions, pick the mint and chop the coriander. Separate the lettuce into cups.

   3 Shallots, thinly sliced3 stalks Spring onions, sliced15 g Mint leaves3 stalks Coriander, chopped2 Little Gem lettuce, separated into cups

   Knife work
2. 2
   Step 2.

   Put the pork and water in a wok or pan over medium-high heat with no oil. Stir and break it up for 5–6 minutes until just cooked through, with a little liquid left.

   400 g Pork mince4 tbsp Water or chicken stock

   6 minStir-fry

   Wok-chan's tip鑊仔貼士

   Cooking in water rather than oil is the Isaan way; it keeps the larb light and juicy.
3. 3
   Step 3.

   Take off the heat. Stir in the fish sauce, lime juice, sugar and chilli flakes.

   2½ tbsp Fish sauce3 tbsp Lime juice½ tsp Sugar1½ tsp Dried chilli flakes, toasted

   Assemble / plate
4. 4
   Step 4.

   Add the shallots, spring onions, herbs and toasted rice powder and toss. Taste: sour and salty, with a smoky heat.

   3 Shallots, thinly sliced3 stalks Spring onions, sliced15 g Mint leaves3 stalks Coriander, chopped2 tbsp Toasted Rice Powder (Khao Khua)

   Assemble / plate
5. 5
   Step 5.

   Serve warm or at room temperature with the lettuce cups, cucumber and long beans.

   2 Little Gem lettuce, separated into cups½ Cucumber, in sticks50 g Raw long beans, in lengths400 g Pork mince