Author Notes: I learnt this recipe from a friend - and cook - about ten years ago. I had lived in Thailand for a year and didn't want to return to London without learning my favourite dishes first! —Rachel Walder
Serves: 2-4 (depending what else you eat with it)
cup risotto rice (to make roasted rice)
tenderloin pork, minced
knorr stock cube, or a teaspoon of stock granules
spring onion, chopped
red onion (or shallots), chopped
handful each of mint leaves and parsley, chopped
tablespoon crushed dry chillies
tablespoons fish sauce
red chilli, sliced for garnish
little gem lettuce leaves, to serve
- Make the roasted rice first. Heat a pan, and pour in the rice. Keep turning and stirring it on a low heat until it turns light brown (in about ten minutes).
- When it’s cool (burning grains are so not fun), crush until fine – a pestle and mortar is good, a hammer or rolling pin would do. I use a coffee bean/spice grinder which makes it reeeeeally easy!
- Chop and slice the onions, herbs and chilli.
- Mince the pork by chopping it really fine, or in the food processor.
- Heat a pan (I just used the same one as the rice had been in) and when hot tip in the minced pork and squeeze over the juice of one lime.
- Keep stirring until the pork is thoroughly cooked which will take 5-10 minutes – but don’t overcook it. Add the stock cube or granules in the last couple of minutes.
- Tip the pork into a bowl and stir in the spring onion, red onion, mint and parsley, and mix together.
- Add the roasted rice powder, dried chillies, lime juice from the remaining 1-2 limes (to taste) and fish sauce and mix again.
- Serve in little gem lettuce ‘cups’ and garnish with red chilli.