This Thai Pork Salad recipe is pronounced "Lawb". It means "good fortune" and that auspicious name makes this hot and spicy meat dish great for special occasions.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings you desire.
Course Salad, Side Dish
Prep Time 11minutes
Cook Time 14minutes
1/2poundGround pork, beef or chicken
8green beanstrimmed and halved crosswise
Juice from 1/4 of a lemon
3tbspgreen onionfinely sliced on the bias
2tbspfresh cilantrocoarsely chopped
1cupfresh mint leaves
3tbsplime juicefreshly squeezed
1tbspdried red chilicoarsely ground
A few lettuce leaves
1small cabbage, sliced into 4 wedges about 2 inches wide at the widest point
In a small saucepan over high heat, bring the stock to a boil. Add the pork and cook for a couple of minutes, tossing often to break up the meat and cook it through fairly evenly. When meat is cooked, remove the pan from the heat. Using a slotted spoon, transfer the meat to a medium bowl, leaving most of the liquid behind.
In a small pot with 1 cup of water, squeeze in the 1/4 lemon juice and add the green beans. Cook for about 10 minutes or until just al dente. Drain and reserve.
Stir in the shallot, green onion, cilantro and most of the mint, reserving few leaves for a garnish. Add the lime juice, fish sauce, chili and sugar; stir to combine everything well.
Taste and adjust seasoning as needed for a pleasing balance of sour, salty and hot.
Line a serving platter with lettuce leaves and mound meat mixture in the center. Garnish with the cabbage wedges, the reserved green beans and the reserved mint. Serve at once.
Note: Lahp has more flavor if it is made with coarsely ground meat. Ask butcher for coarse grind or chili grind or cut the meat into large chunks and then chop it with a Chinese cleaver.