Stir Fried Spicy Spaghetti with Seafood (spaghetti pad kee mao)


Stir Fried Spicy Spaghetti with Seafood (spaghetti pad kee mao)
For 2 Serving

Ingredients
  • 400 grams seafood (shrimp, fish fillet, green mussel, squid, etc.)
  • 400 grams spaghetti, soak in hot water until done
  • 2 tablespoons minced garlic
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground pepper
  • 3 red+green chili peppers, coarsely chopped
  • 50 grams baby corn
  • 1/2 cup holy basil
  • cooking oil

Preparations

1. Wash prepared seafood in clean water. If you use fish fillet or squid, cut into well pieces before cooking. Or if you use green mussels, you may need to scald in boiling water before cooking.
2. Heat oil in a wok over medium heat. Add garlic, and stir until golden and fragrant. If you like hot taste, you may add chopped chili and stir fry with garlic during this process. Then add prepared seafood, and keep stirring until nearly cooked.
3. Add spaghetti and baby corn. Season with soy sauce, fish sauce, ground pepper and sugar. Lastly add holy basil and red+green chili pepper. Turn up to high heat. Stir fry quickly until all ingredients mixed well. Remove from heat.
4. Transfer to a plate and serve immediately.
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Stir Fried Shrimp with Red Curry Paste and Evaporated Milk(koong pad prik nom sod )


Stir Fried Shrimp with Red Curry Paste and Evaporated Milk

For 2 Serving

Ingredients
  • 100 grams Red Curry Paste
  • 8-10 medium-sized shrimps, cleaned, shelled
  • 1 cup unsweetened evaporated milk
  • 1 teaspoon soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 2-3 red or yellow chili peppers, sliced diagnally
  • 3-5 kaffir lime leaves
  • 5-8 sweet basil leaves
  • 20 grams peppercorn
  • cooking oil

Preparations

1. Heat oil in a wok over medium heat. Add Red Curry Paste, then stir fry until aromatic.
2. Add milk and fry until until the oil has clearly separated from the milk. Then add peppercorns, kaffir lime leaves (torn) and sweet basil leaves.
3. Season with fish sauce, sugar and soy sauce. Turn up to high heat. Stir quickly until all ingredients mixed well. Remove from heat.
4. Transfer to a serving plate. Serve immediately with hot steamed rice.
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Stir Fried Shrimp with Salted Egg Yolk (koong pad kai-kem )


Stir Fried Shrimp with Salted Egg Yolk (koong pad kai-kem )
For 2 Serving

Ingredients
  • 8-10 medium-sized shrimps, cleaned, shelled
  • 1/2 cup wheat flour (or all purpose flour), dissolved in water
  • 1/2 teaspoon baking powder
  • 5 garlic cloves, minced
  • 3 coriander roots, coarsely chopped
  • 1 red pepper (green or yellow), cut into pieces
  • 1/2 teaspoon, black peppercorn
  • 3 egg yolks of salted egg, coarsely chopped and mix with 1/4 cup of water, stir until mixed well [egg yolk sauce]
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon roasted chili paste
  • cooking oil



Preparations

1. Mix together wheat flour, baking powder and water. Stir until mixed well, then add prepared shrimps. Set aside.
2. Heat oil in a wok over medium heat. Add shrimps (already dip in flour mixture) and fry until golden and crispy. Remove, drain and set aside.
3. Grind chopped garlic, coriander roots, and black peppercorns in a mortar and pound until mixed thoroughly (or using food processor). Then heat oil in a wok over medium heat and add the ground mixture and roasted chili paste. Stir fry until golden and aromatic.
4. Add egg yolk sauce, pepper and deep fried shrimp, and season with salt and sugar. Turn up to high heat. Stir quickly until all ingredients mixed well. Remove from heat.
5. Transfer to a serving plate. Serve immediately with hot steamed rice.
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Catfish Spicy Stir-Fry (pla-dook pad ped)


Catfish Spicy Stir-Fry (pla-dook pad ped)

For 2 Serving

Ingredients

  • 800 grams catfish, clean and sliced into well pieces
  • 5-10 chilies, crushed
  • 3 red chili peppers, sliced
  • 50 grams sweet basil leaves
  • 20 grams peppercorn
  • 50 grams wild ginger, finely sliced
  • 1/2 cup sliced lemongrass
  • 2 red shallots
  • 1 tablespoon chopped garlic
  • 1 teaspoon kaffir lime rind
  • 1/2 teaspoon shrimp paste
  • 2-3 coriander roots
  • 1 teaspoon sugar
  • 1 teaspoon fish sauce
  • cooking oil


Preparations

1. Grind garlic, red shallot, lemongrass,coriander roots chili, kaffir lime rind and shrimp paste in a mortar and pound until mixed thoroughly (or using food processor).
2. Heat oil in a wok over medium heat. Add chili+garlic mixture (prepared in 1st step). Stir until golden and aromatic. Then add sliced catfish and continue stirring until nearly done.
3. Add wild ginger, red chili pepper and pepper corn. Season with sugar and fish sauce. Then add sweet basil and stir until all ingredients mixed well. Remove from heat.
4. Transfer to a serving plate. Serve immediately with hot steamed rice.
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Spicy Soup with Snakeskin Gourami Fish and Lemon Grass


Spicy Soup with Snakeskin Gourami Fish and Lemon Grass

Ingredients
  • 4-6 snakeskin gourami fish, cleaned
  • 2 stalk of lemongrass (lightly pounded and cut into 2" long)
  • 3 kaffir lime leaves
  • 5 small pieces of galangal
  • 10 mushrooms, cleaned and cut into well pieces
  • 5 tomatoes
  • 5 fresh chilies, smashed
  • 2 dried chilies
  • 2 tablespoons garlic, smashed
  • 2 tablespoons red shallots, smashed
  • 3 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 3 cups soup (or water)
  • coriander leaves (for garnishing)

Preparations

1. Heat oil in a wok and fry the cleaned fish until cooked. Remove, drain and cut into pieces. Set aside.
2. Heat soup (or water) in a pot over medium heat. Add garlic, red shallot, lemongrass, galangal and kaffir lime leaves.
3. Wait until boiling, then add mushroom, tomatoes and fried fish. Stir until all ingredients mixed well. Remove from heat.
4. Season with fish sauce, lime juice and fresh chili. Transfer to a serving bowl. Garnish on top with coriander leaves and dried chili. Serve immediately with hot steamed rice.
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Stewed Mackerel Fish in Salty Soup(tom kem pla-too )


Stewed Mackerel Fish in Salty Soup(tom kem pla-too )

For 2 Serving

Ingredients
  • 5-8 mackerel fish, cleaned
  • 6 garlic cloves
  • 10-15 peppercorns
  • 4-6 coriander roots
  • 5-10 red chilies
  • 1 piece ginger, smashed
  • 1 teaspoon sugar
  • 1 tablespoon tamarind concentrate
  • 1 tablespoon fish sauce
  • 2 tablespoons black soy sauce
  • 1 teaspoon salt
  • 1 cup water
  • cooking oil


Preparations

1. Grind garlic, peppercorns, coriander roots and salt in a mortar and pound until mixed thoroughly (or using food processor).
2. Heat oil in a wok over medium heat and add the ground mixture (prepared in the 1st step). Fry until aromatic then add some water.
3. Add sugar, black soy sauce, tamarind concentrate, ginger and chilies. Stir fry until all ingredients mixed well. Add prepared mackerel fish and turn to low heat. Let simmer for at least 30 minutes.
4. Transfer to a serving bowl (or plate). Garnish on top with coriander leaves. Serve immediately with hot steamed rice.
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Boiled Pork with Lime, Garlic and Chili Sauce(moo ma-nao )


Boiled Pork with Lime, Garlic and Chili Sauce(moo ma-nao )

For 2 Serving

Ingredients
  • 300 grams pork tenderloin, sliced into well pieces
  • 2 tablespoons minced garlic
  • 5-10 chilies, chopped
  • 1 tablespoon chopped coriander leaves
  • 1 tablespoon soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 3-5 tablespoons lime juice
  • 1 chinese kale (peel skin, and slice into well pieces)
  • coriander leaves (for garnishing)


Preparations
1. In a medium-sized bowl, prepare sauce by adding minced garlic, chopped chilies, soy sauce, fish sauce, sugar and lime juice. Stir until all ingredients mixed thoroughly. Adjust the taste according to your desire.
2. Heat water in a pot until boiling. Then add sliced chinese kale and scald it in boiled water for 2 minutes. Remove and drain. Arrange it on a serving plate.
3. After removing chinese kale, add sliced pork tenderloin. Scald until cooked thoroughly, then remove and drain.
4. Transfer the cooked pork to the serving plate. Pour prepared sauce over the boiled pork and garnish with coriander leaves. Serve immediately with hot steamed rice.
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Thai wing bean salad(yum tua poo)


Thai wing bean salad(yum tua poo)
For 2 Serving

ngredients
  • 250 grams wing bean, sliced
  • 100 grams minced pork
  • 5 medium-sized prawns, cleaned, peeled and deviened
  • 2 tablespoons coconut milk
  • 2 shallots, sliced
  • 2 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 2 tablespoons roasted peanut, coarsely ground
  • 1 tablespoon sugar
  • 2 tablespoons fried shallot
  • 50 grams dry shreded coconut
  • 1 boiled egg, cut in half lengthwise
  • fried chilies (for garnishing)
  • 1 tablespoon roasted chili paste (or use 1 roasted dried chili, 2 roasted shallots and 1 roasted garlic to make fresh roasted chili paste)

Preparations
1. Heat water in a pot until boiling. Then scald the minced pork in boiled water until cooked. Remove and drain. Then do the same for the prawns.
2. Heat water in a pot until boiling. Then scald the sliced wing beans for 3 minutes. Remove and drain.
3. To make fresh roasted chili paste : grind dried chili (remove seeds), shallots, garlic in a mortar until mixed thoroughly (or using food processor). Transfer it into a medium-size bowl.
4. Add coconut milk (1 tablespoon), fish sauce, sugar and lime juice. Stir until mixed well.
5. Add the cooked pork and prawns, then stir until all ingredients mixed together.
6. Add dry shreded coconut, peanut and sliced wing bean. Stir again until mixed well. Transfer to a serving plate. Garnish on top with coconut milk (1 tablespoon), fried shallots, fried chili and sliced boiled egg. Serve immediately.
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Stir-fried beef with oyster sauce (neur pad num mun hoy)

Stir-fried beef with oyster sauce (neur pad num mun hoy)

For 2 Serving

Ingredients
  • 350 grams beef, sliced
  • 200 grams of chinese kale, cut into 1" long
  • 1 tablespoon garlic, minced
  • 2 tablespoons soy sauce
  • 1 red chili, cut diagnally
  • 5 spring onions, cut into 1" long
  • 1 tablespoon sugar
  • 3 tablespoons oyster sauce
  • 1 tablespoon cooking wine
  • 1 tablespoon cornstarch
  • carrot and other fresh vegetables (optional)
  • cooking oil

Preparations

1. In a medium size bowl, add beef, garlic, soy sauce, sugar and cornstarch. Stir until mixed well and let marinated for 30 minutes.
2. Heat oil in a wok over medium heat. Add marinated beef and stir fry until nearly cooked. Then add chinese kale, chili, spring onions, cooking wine and oyster sauce. Stir fry until all ingredients mixed well and the beef cooked thoroughly.
3. Transfer to a serving dish (over fried chinese kale). Serve immediately with hot steamed rice.
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Baked Prawn with Mung Bean Noodle(koong ob woon-sen)

Baked Prawn with Mung Bean Noodle(koong ob woon-sen)

For 2 Serving

Ingredients
  • 300 grams medium-sized cleaned prawns
  • 4 coriander roots, crushed
  • 20 peppercorns
  • 4 cloves garlic, smashed
  • 3 pieces of sliced ginger, smashed
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 1/2 tablespoon sugar
  • 1 tablespoon oyster sauce
  • 2 cups mung bean noodles, soaked in hot water and cut into 3-5 inch long
  • 1 cup water
  • 1/2 teaspoon dark soy sauce (optional for darker color of the mung bean noodle)
  • coriander leaves (for garnishing)

Preparations

1. Mix vegetable oil, sesame oil, peppercorns, soy sauce, sugar, water, oyster sauce and mung bean noodle in a big bowl. Stir until all ingredients mixed well.
2. In the bottom of clay-pot, put the coriander roots, ginger, and garlic. Then put the mung bean noodle above bottom layer, and lastly put prawns on top of the mung bean noodle.
3. Bake at the temperature ~ 180 C about 15 minutes or until the prawns are cooked thoroughly (but not less than 10 minutes).
4. Remove from heat and leave it for 5 minutes. Garnish on top with coriander leaves and serve immediately.
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Thai spicy and sour seafood soup (tom yum po-tak ta-lay)


Thai spicy and sour seafood soup (tom yum po-tak ta-lay)

For 2 Serving

Ingredients
  • 100 grams green mussel, cleaned
  • 100 grams crab, chopped into small pieces
  • 80 grams red sea bass , sliced
  • 80 grams squid, scored and sliced
  • 80 grams medium-sized shrimps, cleaned, shelled and deviened
  • 1/4 cup mushrooms, peel black skin and cut in half
  • 2 tablespoons galangal, sliced
  • 2 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 5-10 chillies, crushed
  • 2 lemomgrass, sliced 2 inch long and crushed
  • 3 kaffir lime leaves, shredded
  • 1/2 cup basil leaves
  • 2 cup vegetable stock or water
  • coriander leaves (for garnishing)

Preparations

1. Heat vegetable stock or water in a big pot. Wait until boiling, add lemongrass, galangal and kaffir lime leaves then wait for another 5 minutes.
2. Add green mussel, crab, red sea bass, squid, shrimps and mushrooms in the boiling water for 4 minutes or until all ingredients cooked.
3. Add basil and fish sauce, lime juice, crushed chilies. Remove from heat and transfer to a serving bowl. Garnish with coriander leaves and serve immediately with hot steamed rice.
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Thai pineapple fried rice (kao pad sup-pa-rod)


Thai pineapple fried rice (kao pad sup-pa-rod)


For 2 Serving
Ingredients

  • 250 grams small shrimp peeled and deveined
  • 100 grams cooked ham, diced (chicken breast can also be used instead)
  • 1 fresh pineapple
  • 2 cup cold steamed rice
  • 1 teaspoon finely chopped garlic
  • 1 onions, sliced
  • 1/2 carrot, sliced
  • 1/4 cup peas
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon white pepper
  • 2 tablespoons soy sauce
  • fried cashew nuts (for garnishing)
  • cooking oil
Preparations

1. Cut the pineapple in half length ways, then cut and scoop out the flesh. Chop into small pieces (need 1/2 cup, keep the rest for other dishes or desserts), discarding core, and set aside.
2. Heat oil in a wok over medium heat, add the garlic stir until golden brown. Add the shrimp and stirring occasionally until nearly cooked.
3. Add carrot and onion, stirring until the carrot is cooked. Then add rice, cooked ham, salt, sugar, white pepper, pea, soy sauce and fresh pineapple.
4. Stir until all ingredients mixed well (about 2-3 minutes). Remove from heat, transfer fried rice into hollowed-out pineapple halves. Garnish on top with fried cashewnuts and serve immediately.
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Thai spicy mixed vegetable soup with prawns (kang liang koong sod)

Thai spicy mixed vegetable soup with prawns (kang liang koong sod)
For 2 Serving

Ingredients
  • 350 grams prawns, cleaned, shelled, and deveined
  • 1 cup babycorn, sliced
  • 1 cup any fresh vegetables, cut into well pieces
  • 1/2 cup sweet basil leaves
  • 4 cups vegetable stock or water
Ingredients : Spice Mixture
  • 12 pepper corns
  • 12 shallots
  • 1 tablespoon shrimp paste
  • 1/2 cup dried shrimp
  • 2 tablespoon fish sauce


Preparations

1. Grind all spice mixture ingredients in a mortar and pound until mixed thoroughly (or using food processor).
2. Heat vegetable stock or water in a pot, then add spice mixture and keep stirring it.
3. When the soup boils again, add fish sauce. Wait for another 20 seconds, then add prawns, vegetables.
4. When vegetables are cooked thoroughly, taste and add fish sauce or salt as desired, then remove from heat.
5. Transfer to a serving bowl and serve immediately with hot steamed rice.
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Stir Fried Pork with Red Curry Paste (moo pad prik king )


Stir Fried Pork with Red Curry Paste (moo pad prik king )

For 2 Serving

Ingredients
  • 400 grams pork, cut into well pieces (or prawns, chicken, beef)
  • 200 grams string beans, cut into 1" long (other vegetables can also be used, such as carrot, cabbage, broccoli, etc.)
  • 2 kaffir lime leaves, sliced thinly
  • 3 tablespoons red curry paste
  • 3 tablespoons fish sauce
  • 1 tablespoon sugar
  • coriander leaves ( for garnishing )

Preparations

1. Heat oil in a wok over medium heat, then add red curry paste. Stir fry until aromatic.
2. Add pork and stir fry until nearly cooked (about 3-5 minutes). Then add string beans (or vegetables that you choose), fish sauce and sugar.
3. Stir fry until vegetables nearly cooked, then add sliced kaffir lime leaves, and stir fry for another 30 seconds.
4. Transfer to a serving dish. Garnish with coriander leaves and serve immediately with hot steamed rice.
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hot and sour curry with shrimps

hot and sour curry with shrimps

For 2 Serving

Ingredients

  • 8-10 medium sized shrimps, cleaned, peeled and deveined
  • 200 grams fish fillet (any meaty white fish)
  • 4 tablespoons hot and sour curry paste
  • 4 tablespoons of tamarind juice
  • 3 tablespoons of fish sauce
  • 1 teaspoon of palm sugar
  • Lemon juice
  • 1 bunch of acacia leaf [thai : cha-om] (optional)
  • 3 eggs (optional, to make acacia omelette)

Preparations

1. Put the fish fillet in a boiling water and wait until it cooked. Then take out (debone, if necessary), and crush the cooked fish in a mortar with hot and sour curry paste until mixed well. Remove and set aside.
2. Heat water in a pot, wait until boiling. Add the hot and sour curry paste and season with fish sauce, tamarind juice and sugar till tasteful.
3. Add the shrimps and acacia omelette (optional, see below). When the soup boiling, remove from heat. Add lemon juice as desired taste. Transfer to a serving bowl, and serve with steamed rice.

Acacia Omelette (kai jeaw cha-om) : this recipe is optional. However, thai people love to eat this omelette with hot and sour curry. (If you cannot find acacia in your local grocery store, you may try to use other fresh vegetables instead.)

1. Wash cha-om and nip the leaves and young leaves then cut into 1-inch portions.
2. Add the beaten eggs in a bowl, and also add the acacia. Stir until all mixed well.
3. Heat oil in a wok. Add the beaten eggs with acacia in the wok, fry until cooked and golden, then remove and drain. Slice into cubes.
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Red Curry with Chicken and Bamboo Shoots(kang nor-mai kai )

Red Curry with Chicken and Bamboo Shoots(kang nor-mai kai )

(For 2 Serving)

Ingredients:
  • 400 grams chicken, sliced into well pieces
  • 2 1/2 tablespoons red curry paste
  • 2 cups coconut milk
  • 2 tablespoons fish sauce
  • 1/4 teaspoon sea salt
  • 3 fresh red chilies, sliced diagonally
  • 1/2 cup basil leaves
  • 1/4 cup kaffir lime leaves, torn
  • 1 1/2 teaspoons palm sugar (or brown sugar)
  • 1 can bamboo shoots, sliced

Preparations:

1. Heat coconut milk (1 cup only) in a wok over medium heat. Add red curry paste, and keep stirring until boiling.
2. Add the chicken and stir until cooked through.
3. Add the remaining coconut (1 cup), and bamboo shoots. Then add fish sauce, sugar, salt, and continue stirring until boiling again.
4. Sprinkle with kaffir lime leaves, and sweet basil leaves. Transfer to a serving dish and garnish with sweet basil leaves before serving.
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Sweet and sour sauce fried with pork(moo pad preaw wan)


Sweet and sour sauce fried with pork(moo pad preaw wan)

(For 2 Serving)

Ingredients
  • 400 grams of pork, cut into bite sized pieces
  • 3 tablespoons evaporated milk
  • 1 cup all purpose flour
  • 1/2 cup plum sauce
  • 1/3 cup sugar
  • 1 onion, sliced
  • 2 tomatoes, sliced
  • 5 pieces pineapple, cut into small cubes
  • 1 tablespoon soy sauce
  • 1/2 teaspoon concentrated tamarind paste
  • 1 cup vegetable oil for deep frying


Preparations

1. Cut pork into bite sized pieces, add evaporated milk and allow marinating for 2 hours. After marinated time, put all purpose flour in a plate, add marinated pork and toss until flour coats on pork surface.
2. Heat oil in a pan on medium heat, when oil is hot, add pork and deep-fry until cooked. Drain on paper towel.
3. Add plum sauce and sugar in another wok on medium-low heat, stir until sugar dissolved, add soy sauce and tamarind paste, mix well.
4. Add fried pork, onion, sliced tomatoes, pineapples in sweet & sour sauce, continue stirring in the sauce until they stick together. Transfer to a serving dish.
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THAI SPRING ROLL(poh piah tod)


 THAI SPRING ROLL(poh piah tod)
(For 2-4 Serving)
Ingredients
  • 300g medium-sized prawns, peeled, deveined and chopped
  • 300 grams minced pork
  • 1/4 cup Shitake mushroom, sliced thinly
  • 3 garlic cloves
  • 1 tablespoon fresh coriander roots, coarsely chopped
  • 1/4 teaspoon black peppercorns
  • 2 teaspoons sugar
  • 1 carrot, peeled and grated
  • 2 tablespoons chopped spring onion
  • 3 teaspoons fish sauce
  • 12 sheets frozen spring roll pastry
  • Vegetable oil for deep frying

Ingredients for Spring Roll Dipping Sauce :
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 cup vinegar
  • 2 tablespoons fish sauce
  • 1/4 teaspoon red chile flakes
  • 2 tablespoons chopped coriander leaves
  • 2 tablespoons chopped peanuts

Preparations
1. Finley chop prawns and place in a medium bowl. Pound peppercorns, garlic and coriander roots into a coarse paste.
2. Then add prawns, minced pork, carrot, mushroom, chopped spring onion, and fish sauce. Mix together thoroughly. Divide mixture into 12 equal portions.
3. Position a spring roll sheet with a corner facing you. Shape a portion of mixture into a 10cm long and place it at a corner nearest to you. Roll up pastry to enclose filling, folding in sides as you go. Brush top corner with a little water to seal. Repeat with remaining mixture and spring roll sheets.
4. Heat oil in wok until hot. Cook spring rolls until golden and cooked through (about 5 minutes).
5. Drain on paper towl. Serve immediately with spring roll dipping sauce.

Spring Roll Dipping Sauce Preparations :
1. Heat water in a saucepan until boiling, then add sugar, and vinegar.
2. Remove from heat and add fish sauce and chile flakes.
3. Transfer to a dipping saucer and mix in coriander and peanuts.
(For 2-4 Serving)
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THAI GRILLED PORK (moo yang)


THAI GRILLED PORK (moo yang)

Ingredients
  • 450 grams pork, slice into thin and long strips
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 cloves garlic, minced
  • 1 tablespoon coconut milk
  • 1 tablespoon fish sauce
  • 1 package bamboo skewer

Preparations

1. Marinade all ingredients together about 2-6 hours before grilling (depending on how much time you have, longer marinade time will make the pork more aromatic and delicious).
2. When the pork is ready, thread a skewer through the pork. Grill the pork until it is well done. While barbequing, brush pork with marinade.
3. When done, serve with fresh vegetables and slices of cucumber and tomato. Thai people love to eat this dish with Sticky Rice. In this case, you can also serve with Sticky Rice.
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Laab

Laab
Ingredients:
  • 1/4 tablespoon ground dried chili pepper
  • 5 sprigs sliced cilantro
  • 3 tablespoons fish sauce
  • 1/2 lbs ground pork
  • 1-2 limes
  • 1/4 thinly sliced shallot
  • 1 tablespoon toasted rice
  • 3 sprigs spearmint Optional
  • 1 sliced green onion Optional
Preparations:
1.Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinate for just a couple of minutes until you are ready to cook it.
2.Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the pork is well done. Traditionally, the pork is undercooked, but I do not recommend undercooking pork for health reasons.
3.Put the pork in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness from the lime juice and the fish sauce. If you need to add more fish sauce or lime juice, don't be afraid. Getting the flavor balance right is a trial and error process.
4.Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with vegetables like cabbage, green beans, lettuce and Thai basil.
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