I’ve been eating this since I was a wee little angel – it’s one of the few Thai things my mom would make that didn’t include a face.
If you ever go out for Thai food, I’m absolutely positive you’ve had this wonderful little dish, probably made with minced chicken. While chickens are cute and all, they don’t quite provide the fat content I look for when ordering a salad
Thais loooove the pairing of spicy and tart ingredients in recipes that can be completely adjusted for personal taste. Feel free to add to the amounts of chili (roasted, ground THAI chili powder! Not chili flakes you put on your pizza or the chili powder you put in your chili), lime juice and fish sauce after tasting, and serve with some wedged cabbage, sticky rice and whole bird’s eye chilies to take small bites out of along the way…if you so dare.
And for the record, beef in Thai is not “oink”.
Roast the rice in a small nonstick pan over medium heat, shaking the pan often, until the rice is nice and brown and toasty, 5-6 minutes. Transfer the rice to a mortar and pestle and grind it up until you are pretty much over it (it should be a relatively fine powder). Transfer the rice into a little bowl and set aside (you can also make a larger quantity of toasted rice and store it in a sealed container for a couple of weeks).
Add the garlic, shallots, kaffir lime leaf, and lemongrass to the same pan, add a little but of water and roast them in the pan until they softens and it appears you have fucked up and burned it, like the photo above, 3-4 minutes. Transfer to your trusty mortar and pestle, grind to a paste, and set aside.
Heat the water in a large non-stick pan over medium-high heat, add the pork and cook, breaking up the meat with a wooden spoon until it is cooked through and begins to brown, 5-6 minutes. Add the bouillon powder and reserved garlic-shallot paste, stir stir, stir, and cook until brown and juicy, another 3-4 minutes.
Remove from the heat and stir in the reserved roasted rice powder, thai chili powder, lime juice and fish sauce. Stir in the mint, scallions, and cilantro. Serve with cabbage, chilies, and sticky rice.
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