Cambodian Lab Moo
Serves: people
Ingredients
- 200 g Pork mince OR 200 g Cauliflower cut into small florets
- 1 Red onion small, thinly sliced
- 1 tsp Lemongrass finely sliced
- 5 g Fresh Mint 1 tbsp, torn
- 1 Spring onion sliced
- 5 g Fresh Coriander 1 tbsp, chopped
For the Dressing
- 2 tbsp Fish sauce OR 2 tbsp Vegan fish sauce
- 1 Lime juice
- 2 tbsp Toasted rice crushed
- 1 tbsp Chilli flakes
Method
Prepare the Dressing
- Toast the rice in a dry pan over medium heat until lightly golden.
- Transfer to a mortar and pestle and crush coarsely.
- Combine with the fish sauce, lime juice and chilli flakes.
Prepare the Pork
- Place 3 tablespoons of water in a pan and bring to a boil.
- Add the pork and stir, until the pork turns white and there are no lumps.
- Increase the heat and cook for 3–5 minutes until lightly browned and cooked through.
To assemble
- Combine the pork or cauliflower with the red onion, lemongrass, fresh mint, spring onion and fresh coriander.
- Pour over the dressing and toss well.
- Serve immediately with salad leaves.