© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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1 tablespoon roasted rice powder
½ pound ground lean pork
¾ ounce pork fat, minced
1 shallot, finely chopped
1 garlic clove, finely chopped
1 tablespoon nước mắm (fish sauce)
salt and pepper, to taste
oil, for greasing
2 cups salad greens
½ cucumber, seeded and sliced into half moons
2 spring onions, shredded
½ cup fresh herbs — Thai basil, coriander or mint
½ cup nước chấm
To prepare the rice powder, soak 2 ½ ounces glutinous rice in warm water for an hour. Drain and dry and then throw into a hot pan. Stir over a low heat for about 15 minutes or until golden in colour. Reduce to a fine powder in a food processor or coffee grinder Ᾱ it will keep for up to 3 months.
Mix the pork and pork fat with the shallot, garlic and fish sauce. Season with salt and pepper and bind with 1 tablespoon rice powder. Leave to rest in the fridge for ½ hour.
Grease your hands with a little oil and then form the pork into small rounds or sausage shapes. Grill over a medium charcoal fire or under a preheated grill for about 15 minutes. Turn as needed to brown on all sides.
Serve on a bed of lettuce, cucumber, spring onions and herbs. Dip in nước chấm.