Take In - Thai Night
I have a real Thai food addiction and one of the few drawbacks about moving upstate, is the scarcity of ethnic food. So I've started taking matters into my own hands and making my own. Nothing will ever compare to my beloved Pok Pok, but this spicy pork salad, fits the bill. Ground pork is fried and then stirred together with a combination of funky fish sauce, hot chill flakes and lime juice then tossed with shallots, green onions and lots of fresh herbs. If you don't eat pork, ground chicken or turkey are a fine substitute. Serve with steamed rice.
Larb with Crispy Shallots, Chive Blossoms and Mint
Serves 4
3 tablespoons jasmine rice, should yield about 1 ½ tablespoons powder
1 tablespoon neutral oil, such as grapeseed
2 medium sized shallots, thinly sliced
Maldon salt
1 tablespoon neutral oil, such as grapeseed
2 tablespoons fish sauce
1 lime juiced
1 teaspoon rice wine vinegar
½ teaspoon sugar
½ - 1 teaspoon crushed chili flakes
1 pound ground pork
3 green onions or green garlic, thinly sliced and divided
1/3 cup minced chives, blossoms removed and set aside (you want about 4 blossoms)
¼ cup mint leaves, torn
1. In a small skillet toast rice over medium-high heat until it becomes fragrant and begins to brown, about 5 minutes. Transfer to a mortar and pestle or spice grinder and pulse until the rice becomes a powder-like consistency. Set aside.
2. Wipe out pan and heat grapeseed oil over high heat, add half the shallots and cook until crispy, about 4 minutes. Remove and place on a paper towel lined plate to drain and sprinkle with Maldon salt.
3. In a small bowl, mix together the fish sauce, lime juice, rice wine vinegar, sugar and chili flakes. Whisk until the sugar dissolves and set aside.
4. In a 12-inch skillet over medium heat add the ground pork, breaking it apart with that back of a spoon, and fry until it is cooked through, about 6 minutes.
5. Remove from heat and add in the rice powder, remaining shallots, fish sauce mixture, half the green onions and half the chives. Stir together until combined and season to taste.
6. Plate in a large bowl and top with remaining green onions, chives and their blossoms (if using), mint, and crispy shallots.
