So after all that great food in Cancun, I’m craving for Thai food again! I don’t know what it is about Thai food that gets me excited every time, is it the complex spices? is it the fish sauce they used? But whatever the reason might be, a meat salad is all I need to get the weekend started.
The traditional way to make this Thai salad is toasted the sticky rice, grind them with a mortar & pestle then blend them into powder. To save time, I’m going the cheat way today and used store-bought roasted rice power. They’re still flavorful and delicious as the traditional way.
This salad is a delicious choice to bring to barbecue parties or potlucks where you can show off your Thai cooking skills without people noticing it’s so easy to make 😉
You’ll love this meat salad because it’s protein-rich, refreshing, aromatic, spicy, tangy and full of fresh herbs.
Let’s start the weekend early with this heavenly mouth-watering salad!
- 1 lb ground pork (ground chicken or even turkey will work)
- 2 teaspoons vegetable oil
- 1½ tablespoon roasted rice powder
- 1 tablespoon chili powder
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- juice of 1½ limes
- 1 small shallot (thinly sliced)
- ½ medium red onion (thinly sliced)
- 3 tablespoons chopped green onions
- a handful of mint leaves
- In a small frying over low heat, re-roast the rice powder until fragrant, about 3 seconds. Set aside. (this step is optional)
- In a medium saucepan over medium high heat, add vegetable oil and ground pork. Use a spatula to break the ground pork into pieces and fry the meat until cooked through. Remove the ground pork from heat.
- Leaving the meat in the same pot, toss the roasted rice powder, chili powder, fish sauce, sugar. Mix well and season according to your taste.
- Pour in the lime juice and season again. If you want the salad on the sour side, add a little more lemon juice.
- Next, toss in red onions, mint leaves, shallots, green onion and give the salad a good mix.
- Garnish with more mint leaves, top off with a squeeze of sriracha, if desired.
- Serve over a bed of romaince lettuce. Enjoy!
Adapted from Eating Thai Food