Serve 2

Prep Time: 30 minutes

Ingredients:

250 grams ground chicken/pork or beef (optional)

1 ½ tbsp. lime juice

1 ½ tbsp. ground roasted sticky rice (khao kua)

1     tsp. ground roasted chili (prik pon)

1     tsp. sugar (to taste)

1 ½ tbsp. fish sauce

1    tbsp. galangal, finely chopped

1    tsp. kaffir lime leaves, thinly slices

¼   cup shallots, thinly slices

¼   cup mint leaves

¼   cup scallions, chopped

¼   cup coriander leaves

2   tbsp. water

Methods:

Heat a medium saucepan, add ground pork, fry the ground pork, breaking it into small minced pieces until it cooked all the way through. Add 2 tablespoons of water, then remove from the heat,

Leaving the cooked pork in the same saucepan, add galangal, kaffir lime leaves, lime juice, roasted chili, roasted rice powder, sugar, and fish sauce. Mixed all ingredients well. Then, add shallot, mint leaves, scallion, and coriander leaves.

Taste test to see if you need more saltiness, sourness or sweetness, so you can adjust the way it suit you.

Dish it out onto a plate and garnish with more mint and coriander leaves.

Tips

Most of preparation can be prepared in advance, and all you need to do is just toss in the ingredients together at the last minute. This salad is great for buffets. Minced pork can be substituted with mined chicken or mined beef.