Northern Thai Style Spicy Minced Pork Salad

AuthorNok UnphonCategory

Yields3 Servings

Spices for Laab chillies
 25 dried chillies
 1 star anise
 ½ tsp cumin
 ½ tsp coriander seeds
 1 tbsp black pepper
 3 tsp sweet fennel
 2 tsp grounded galangal
 1 tsp grounded nutmeg
 1 tsp grounded cinnamon
 1 pinch salt
Meat salad
 400 g minced pork
 3 tbsp olive oil
 5 bergamot leaves
 5 dried chillies
 40 g shallot, thin sliced
 15 g garlic, thin sliced
 2 tbsp spring onion, sliced
 10 coriander leaves
 10 Vietnamese coriander leaves
 10 long coriander leaves, sliced
 2.50 tbsp fish sauce
 1 tbsp fresh lime juice
 1 tsp sugar
 1 tsp Laab chilli

Prepare spices for Laab chillies
1

Put Chinese star anise, cumin, coriander seeds, black pepper and sweet fennel in a pan and roast with medium-level heat for 5 minutes. Add the dried chillies and continue roasting for another 5 minutes. Add the grounded spices, i.e. galangal, nutmeg, and cinnamon, and continue roasting for 2-3 minutes.
Remove the pan from the heat and set aside to cool.

2

Pound or blend all the roasted spices together with salt until finely and keep in dry place.

Making Laab Khua Moo
3

Warm the pan over medium-high heat. Drop the olive oil and heat for 3 minutes. Fry the chillies until the red colour start to darken. Transfer the chillies to a plate. Set aside to cool.

4

In the same pan, fry the bergamot leaves until the green colour start to darken. Transfer the bergamot leaves to the plate. Set aside to cool.

5

In the same pan, fry the sliced garlic until the garlic starts to golden. Transfer the garlic to the plate. Set aside to cool.

6

In the same pan, fry the minced pork with Laab chilli until the pork is cooked completely. Add fish sauce and sugar. Mix well. Remove from the heat. Set aside to cool. Before serve on a plate, mix with shallot, spring onion, coriander leaves, Vietnamese coriander leaves, long coriander leaves and lime juice. Decorate with fried chillies, bergamot leaves and sliced garlic. Serve with jasmine rice or sticky rice and fresh vegetable.

Ingredients

Spices for Laab chillies
 25 dried chillies
 1 star anise
 ½ tsp cumin
 ½ tsp coriander seeds
 1 tbsp black pepper
 3 tsp sweet fennel
 2 tsp grounded galangal
 1 tsp grounded nutmeg
 1 tsp grounded cinnamon
 1 pinch salt
Meat salad
 400 g minced pork
 3 tbsp olive oil
 5 bergamot leaves
 5 dried chillies
 40 g shallot, thin sliced
 15 g garlic, thin sliced
 2 tbsp spring onion, sliced
 10 coriander leaves
 10 Vietnamese coriander leaves
 10 long coriander leaves, sliced
 2.50 tbsp fish sauce
 1 tbsp fresh lime juice
 1 tsp sugar
 1 tsp Laab chilli

Directions

Prepare spices for Laab chillies
1

Put Chinese star anise, cumin, coriander seeds, black pepper and sweet fennel in a pan and roast with medium-level heat for 5 minutes. Add the dried chillies and continue roasting for another 5 minutes. Add the grounded spices, i.e. galangal, nutmeg, and cinnamon, and continue roasting for 2-3 minutes.
Remove the pan from the heat and set aside to cool.

2

Pound or blend all the roasted spices together with salt until finely and keep in dry place.

Making Laab Khua Moo
3

Warm the pan over medium-high heat. Drop the olive oil and heat for 3 minutes. Fry the chillies until the red colour start to darken. Transfer the chillies to a plate. Set aside to cool.

4

In the same pan, fry the bergamot leaves until the green colour start to darken. Transfer the bergamot leaves to the plate. Set aside to cool.

5

In the same pan, fry the sliced garlic until the garlic starts to golden. Transfer the garlic to the plate. Set aside to cool.

6

In the same pan, fry the minced pork with Laab chilli until the pork is cooked completely. Add fish sauce and sugar. Mix well. Remove from the heat. Set aside to cool. Before serve on a plate, mix with shallot, spring onion, coriander leaves, Vietnamese coriander leaves, long coriander leaves and lime juice. Decorate with fried chillies, bergamot leaves and sliced garlic. Serve with jasmine rice or sticky rice and fresh vegetable.

Northern Thai Style Spicy Minced Pork Salad

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