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Laap Muu - Spicy Minced Pork Salad

2 tblsp glutinous rice (plain is fine)

400g pork meat (pork belly is good), finely chopped

¼ tsp salt

2 cloves garlic, chopped

2 dried chillies, crushed

2 shallots, thinly sliced

1 tblsp fish sauce

1 tblsp lime juice

1 tblsp vegetable oil

A good bunch of herbs such as mint, Vietnamese mint, basil and/or coriander, coarsely chopped.


Toast the rice until golden, then cool and pound to a course crumb.

Mix the pork with the salt and garlic, then combine with the chillies and shallots, and let marinade for 10-15 minutes.  A few minutes before cooking, mix in the fish sauce and lime juice.

Saute the pork mixture in the oil in a large frypan or wok until almost cooked.

Sprinkle 1 tblsp of the toasted rice over to thicken the juices.  Taste and adjust fish sauce, lime juice and salt to taste.  Toss the herbs through then place on a platter and garnish with the remaining toasted rice.  Serve with steamed rice and a chilled bottle of the Yarrh Riesling.  Better than beer.


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