RECIPES / 剁碎的猪肉沙拉用辣椒,薄菏&烤米


Salad of Minced Pork with Chilies, Mint & Roasted Rice (Larp Moo)

Serves 4 as part of a shared meal with other dishes, but alone is sufficient for one.


  • 3 tablespoons light chicken stock or water
  • a good pinch of salt
  • a pinch of white sugar
  • 200g lean pork say from the loin, coarsely minced or finely chopped
  • 1-2 tablespoons Megachef fish sauce about 2 tablespoons lime juice, or more as required ½
  • Teaspoon roasted chili powder, to taste
  • 3 tablespoons finely sliced red shallots
  • 2 tablespoons chopped coriander
  • 2 tablespoons mint leave
  • 1 tablespoons shredded long-leaf coriander –optional, but desirable
  • A few small dried chiies, roasted-optional
  • 1 tablespoon ground roasted sticky rice (see Ground Roasted rice)

A selection of the following vegetables and herbs: slices of cucumber, raw green beans; sprigs of Thai basil or mint streamed jasmine or sticky rice, to serve


Heat the stock with the salt and sugar in a small pan. When the stock is simmering, add the minced pork and simmer until just cooked. Season with the fish sauce and lime juice, then with the chili powder-the larp should taste hot, salty and sour. Finish with the shallots and herbs and most of the ground roasted rice. Check the seasoning and adjust if necessary. Serve the salad sprinkled with the remainder of the roasted rice and accompanied by a plate of raw vegetables and herbs and, of course, with a bowl of steamed rice.

Roasted Chili Powder

Roast a good handful of dried bird’s eye chilies in a work or pan over a medium heat, stirring and tossing regularly to prevent scorching, unit they have changed colour and are beginning to toast. Cool then grind to a coarse or fine powder, as preferred, using a pestle and mortar or a clean coffee grinder. This keeps well in an airtight container.

By Mr. David Thomson

06 May 2019 03:21PM
( Updated: 07 May 2019 10:08 PM )

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