A refreshing salad featuring stir-fried pork or chicken mixed with herbs, spices, and a tangy dressing, served with vegetables or as an entree.
Yield: 4
Materials
Main Ingredients
- 500 g ground lean pork or chicken (breast or fillet)
- 500 ml boiling water
- 40 ml lemon juice
- 40 g ground pan-roasted rice See instructions below
- 20 g ground chilli
- 40 g thinly sliced shallot
- 2 spring onions (2 cm long)
- 1 coriander plant (chopped)
- 120 ml fish sauce
- 120 g mint leaves
- 30 g roasted peanuts (chopped)
For Ground Roasted Rice
- 100 g rice Soak for 5 minutes in water, drain well, dry fry in a wok till golden brown, then blend to desired consistency.
Instructions
Main Instructions
- Stir-fry pork or chicken in a lightly oiled pan until cooked. Remove and drain excess water. Cool.
- Mix the cooled meat with ground roasted rice, chilli, shallots, spring onions, coriander, fish sauce, lemon juice, and mint leaves.
- Serve tossed with cucumber, snake beans, and 2-3 spring rolls, or as an entree in lettuce cups.
Ground Roasted Rice Instructions
- Soak rice for 5 minutes in water, then drain well.
- Dry fry the rice in a wok till golden brown. When cool, blend to desired consistency.
Notes
Dry bread crumbs can be substituted for ground roasted rice. The minced mix can be rolled in rice papers or added to calamari basil won’t and fresh beans as an alternate salad. Beef can also be used.
A refreshing salad featuring stir-fried pork or chicken mixed with herbs, spices, and a tangy dressing, served with vegetables or as an entree.
Notes: Dry bread crumbs can be substituted for ground roasted rice. The minced mix can be rolled in rice papers or added to calamari basil won’t and fresh beans as an alternate salad. Beef can also be used.