Larb Thai Salad

Cooking

1. Pour water in a saucepan, add a little salt and bring to a boil. Shake the packets with buckwheat and gently lower them into the water. Reduce heat and cook the bucwheat for 7 minutes until ready. Let cool and remove the buckwheat from the packet.

2. Grind the pork in a meat grinder with the medium-mesh grinding plate. Heat a large non-stick frying pan on medium fire, add the ground meat and cook for 5 minutes, until golden, breaking up the clumps with a paddle. While mixing, add the buckwheat.

3. Combine the sugar, the lime juice, the fish sauce, the thinly grated garlic and the thinly sliced chili in a bowl. Stir until the sugar dissolves fully. Add the mixture to the pan and cook for 1 minute, stirring constantly. Remove the pan from the heat and let cool a little.

4. Peel and slice the red onine, break basil and mint leaves with your hands, leave the cilantro leaves whole. While mixing, add the onion and the greens to the pan.

5. Place leaves of lettuce on plates, ladle the salad on top, and serve.

Cuisine China and South-Eastern Asia

Dish type Soups and Salads