RECIPE:
EQUIPMENT
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Wok or pot
INGREDIENTS
- 250 Grams Pork, minced (or beef or chicken)
- 1/2 Cup Water
- 1 1/2 tbsp Roasted sticky rice, powdered
- 2 Shallots, finely sliced
- 2 tsp Ground dried chili pepper (optional)
- 1 Stalk Coriander, finely chopped
- 1 Stalk Thai coriander, finely sliced
- 1 Stalk Spring onion (green onion), finely sliced
- 3 Stalks Mint leaves
- Lettuce (or cabbage), cucumber, long beans
SEASONINGS:
- 1 Lime juice (to taste)
- 2 tsp Sugar
- 1 1/2 tbsp Fish sauce
INSTRUCTIONS
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Roast in wok and crush sticky rice (available in stores too)
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Boil water and cook minced pork
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Drain water and add sugar, fish sauce, chili powder, sticky rice powder and mix well.
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Add lime juice (to taste)
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Mix in shallots, corriander, green onion, and mint leaves.
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Serve with lettuce (or cabbage), sliced cucumbers, and long beans on the side
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Serve with Thai jasmine rice
ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
To learn more about our Professional Training Courses leading to a Diploma, click HERE.
IMPORTANT
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.
VIDEOS are prepared by Chef Dao, one of our instructors. Here is a link to her YouTube channel: