This dish is also one of my favorite in Thai cuisine. It is very easy to prepare but you need to measure how much heat do you likes. It can be very spicy or mild. After staying in Bangkok, Thailand for almost 2 weeks and got to learn to cook some dishes from close friends. I got to enjoy this dish too as much as other dishes which I learned during my visit there.
It was a incredible trip for me after eight years of staying in one place in the States. I have learned so much from all my Thai friends with each of their special skills in Thai cooking. And now, I am going to share with all of you. So, I will be introducing you with my new taste of the Far East.
½ pound sliced lean pork/1½ cups ground lean pork (I use ground lean pork)
1½ tablespoons fish sauce
¼ cup lime juice
1/3 teaspoon ground red chili
1½ tablespoons ground pan roasted rice powder/breadcrumbs
2 shallots, peeled and thinly sliced
2 plants cilantro (Chinese parsley), cleaned and chopped
1 stalk green onion, cleaned and chopped
¾ cup mint leaves
1/8 cup thinly sliced white parts lemongrass
Place the ground or sliced pork in a mixing bowl with 3 or 4 tablespoons lime juice and work with squeezing motion of your hand for a few times and then, squeeze the sliced pork to remove excess liquid.
Meanwhile, in a wok with some little water and bring to a boil over medium-high heat. Add in the sliced pork and blanch in for a while until pork slices cooked. Remove from water and drain well.
In a medium mixing bowl, add the cooked sliced pork, shallots, cilantro leaves, green onion, lemongrass, ground chili, ground roasted rice powder/breadcrumbs, remaining lime juice and fish sauce. Mix until well combined and at the same time adjust the seasoning (fish sauce) for more saltiness if desire. Transfer to a serving plate and sprinkle with mint leaves and also serve with cabbage/lettuce and some other greens beside.