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Title: Nam Sad (Thai Pork Salad)
Categories: Thai Salad
Yield: 2 Servings
| 3 | Boneless pork chops -- trim | |
| Fat, grind | ||
| 1/4 | c | Red onion -- chop in 1/2" |
| Pieces | ||
| 1/2 | ts | Red Cayenne pepper -- |
| Ground | ||
| 1 | tb | Fresh ginger root -- sliver |
| 1 | " long | |
| 10 | Stalks Cilantro (Corriander) | |
| Chopped | ||
| 1/4 | c | Peanuts -- roasted and |
| Shelled | ||
| 3 | tb | Lime juice |
| 2 | lg | Fancy lettuce leaves |
| 2 | ts | Nam Pla (Thai fish sauce) |
| 1 | sm | Serrano chile -- chopped |
| Fine | ||
| 1/4 | ts | Salt |
In a skillet, sauté the ground pork. Add peanuts when pork is almost cooked, stirring often. When pork is done, drain and discard the liquid. In a glass bowl, combine pork, peanuts and other ingredients except cilantro. Salt to taste. Place lettuce leaves on serving plate and put mixture on lettuce. Garnish with cilantro.
Serve while Nam Sad is warm.
The Serrano chile is optional for Chile-heads
Using the boneless pork chops allows for a lower fat dish. You may substitute ground pork from the butcher's counter.
Nam Pla can be purchased in Asian food stores.
======== Newsgroups: rec.food.cooking Subject: Re: recipe wanted for larb From: mardi@nospam.wco.com (Mardi Wetmore) Date: Sat, 21 Dec 1996 02:10:31 GMT
On Fri, 20 Dec 1996 20:13:44 -0800, Craig and Simone Alexander
>Yes, I do mean larB, not larD. > >This is a Thai salad. I've eaten it at
Thai restaurants before. Once >the meat ingredient was chicken mince and
lemongrass, and the other time >it was duck. > >Thanks in advance.
Actually, I believe it is Laab, not Larb. This sounds like the recipe you
are looking for.
Laab
4 Servings
1 cup chicken stock 1/2 pound boneless skinless chicken breast, coarsely
ground 1/2 cup shallots, coarsely chopped 3 tablespoons green onions,
finely chopped 2 tablespoons cilantro, coarsely chopped A handful of fresh
mint leaves 3 tablespoons freshly squeezed lime juice 2 tablespoons fish
sauce 2 tablespoons roasted rice powder 1 tablespoon coarsely ground dried
red chili (or hot green pepper) 1/2 teaspoon sugar (optional) butter
lettuce leaves
In a non-stick frying pan over high heat, bring the stock to a boil. Add
the meat and cook for 1 to 2 minutes, tossing often with a large spoon to
break up the meat and cook it to fairly evenly. When the meat is cooked,
remove the pan from the heat. Using a slotted spoon, transfer the meat to
a medium bowl, leaving most the of the liquid behind. Stir in the shallot,
green onion, cilantro, and most of the mint, reserving a few leaves for a
garnish. Cook for 1 minute. Add the lime juice, fish sauce, rice powder,
chili, and sugar (if using), and add back the chicken; stir to combine
everything well. Taste and adjust seasoning as needed for a pleasing
balance of sour, salty, and hot. Serve with butter lettuce leaves. Add Laab
to lettuce leaves, fold and enjoy!
Amount Per Serving Calories 122 Calories from Fat 35 Percent Total Calories
From: Fat 28% Protein 51% Carb. 21%
Nutrient Amount per % Daily Serving Value Total Fat 4 g 6% Saturated
Fat 1 g 3% Cholesterol 39 mg 13% Sodium 972 mg 41% Total
Carbohydrate 6 g 2% Dietary Fiber 0 g 1% Sugars 0 g Protein 15 g
Vitamin A 51% Vitamin C 4% Calcium 0% Iron 6%