Laab
- 500g minced pork
- 4 limes, juiced
- 1 French shallot/red shallot/eschalot/whatever you call it in your state or country, finely sliced
- 2 spring onions, finely sliced
- half a bunch of coriander, chopped
- 5 sprigs of mint, chopped
- 3 tbsp fish sauce
- 2 tbsp uncooked jasmine rice
- chilli flakes to your personal preference
- Heat a wok and add the uncooked rice. Toast until browned and then coarsley grind
- Sprinkle a tablespoon of the lime juice over the raw mince and set aside while you get everything else ready
- In a bowl combine all the other ingredients including the toasted rice, have a taste and balance out the flavours if needed
- In the wok fry off the mince with no oil and toss until cooked through and quite dry
- Combine the fish sauce mix with the mince and again, taste to check there's a nice balance between the fish sauce, lime and herbs
- Serve with rice or salad. (I quite like the idea of a Thai sang chow bow with it served in iceberg lettuce leaves.)
Recipe by allconsuming at http://www.allconsuming.com.au/2015/11/laab/
3.4.3177