Buying ground pork makes an easy Thai salad ridiculously simple to put together. Serve with your favorite raw vegetable: cucumbers and cabbage would be great here.
Slideshow:More Thai Recipes
1 tablespoon white rice
1/2 teaspoon kosher salt
1/4 teaspoon sugar
1/4 cup water
8 ounces ground pork
1 ounce shallot (about 1/2 large shallot), thinly sliced
1/4 cup lime juice
1/2 teaspoon cayenne or other spicy chile powder
2 tablespoons fish sauce
2 tablespoons finely chopped mint leaves
2 tablespoons finely chopped cilantro
1 cucumber, cut in half crosswise then each half cut into quarters
How to Make It
Heat a small skillet over medium-high heat. Add the rice and toast, stirring constantly, until the rice turns barely golden, about 4 minutes. Turn the rice into a bowl and let cool. When cool, pulverize in a clean spice grinder or coffee mill, or with a mortar and pestle.
In a small saucepan, dissolve the salt and sugar in the water over medium heat. Add the pork and simmer, stirring frequently, until the pork is just cooked, about 5 minutes. Turn off the heat and add the shallot, lime juice, cayenne, fish sauce, mint, cilantro and the reserved rice powder. Place the pork salad on a platter and serve with cucumber spears.
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