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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)
- 1/8 cup risotto rice (to make roasted rice)
- 300g tenderloin pork, minced
- 1-2 limes
- 1/2 knorr stock cube, or a teaspoon of stock granules
- 1 spring onion, chopped
- 1/2 red onion (or shallots), chopped
- 1 handful each of mint leaves and parsley, chopped
- 1 tablespoon crushed dry chillies
- 2 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.