Spicy Thai Salad With Minced Pork Larb From Everyday Thai Cooking

Ingredients

• 1 tablespoon long-grain rice
• 1 tablespoon high-heat cooking oil
• 1 garlic clove, minced
• 1 small shallot, finely sliced
• 1 teaspoon minced lemongrass
• 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat)
• 1/2 pound (250 g) ground pork
• 3 tablespoons chicken stock
• 2 tablespoons fish sauce (nam pla)
• 3 tablespoons freshly squeezed lime juice
• 1 tablespoon palm or brown sugar
• 4 cups (350 g) mixed baby greens
• 1 red pepper, thinly sliced
• 1/2 cup (52 g) peeled, seeded, and diced cucumber
• 12–14 fresh mint leaves
• 2 tablespoons finely chopped fresh coriander leaves (cilantro)
• 2 tablespoons finely chopped fresh Thai or Italian basil
• 1/2 small red onion, thinly sliced
• 4 tablespoons crushed roasted peanuts
• Fresh coriander leaves (cilantro) for garnish
• Mint leaves for garnish
• Lime wedges

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