Good news everyone! I have another winner from The Everything Thai Cookbook!
I made this with my LA bestie one Sunday afternoon at her home in the deep north of the valleys of Los Angeles.
Conditions were fair that afternoon, so fair that I don’t have any notes of interest about our cooking process. I can only say we both liked this recipe and had fun making it together.
Let’s get straight to the punch then!
What you’ll need
- Juice of 1-2 limes
- 1/2 pound of ground pork
- 3 tablespoons of fish sauce
- 1 shallot, thinly sliced
- 1/4 tablespoon ground dried chili pepper
- 5 sprigs cilantro, chopped
- 1 tablespoon toasted rice powder
- Lettuce and/or large basil leaves
The first step is to squeeze half of the juice of a lime on the pork. Let it marinate in the juices as you slice your shallot and chop your cilantro.
Now get a skillet out and heat it on high. Add a couple of tablespoons of water and stir in the pork. Cook it completely through then remove the excess fat.
We are now ready to combine everything but the lettuce and basil into a bowel. Do so and feel free to adjust lime juice to taste.
Once everything has been throughly mixed you will be ready to serve and eat!
The consumption and serving protocol is a lot like chips and salsa only with meat and lettuce. Lettuce being your chips and the pork being the salsa. Both require scooping and placing in your mouth!
As I mentioned earlier, this turned out extremely well. My bestie and I were pleasantly surprised. Even my bestie’s husband liked it and he can be a little picky in comparison to the two of us.
Taste wise it reminds me a lot of Vietnamese noodle bowls only without the noodles. I think this is because both use ground pork, basil, and light fish sauce.
The ground pork gives both dishes a grainy and chewy texture that is complimented with a slight tang from the fish sauce.
All in all I am so pleased to have another win from this cookbook and look forward to the next recipe.
Hope all of you enjoy this as well!