Serves 4-6
Ingredients
1 tablespoon sticky rice powder (also known as glutinous rice flour)
1-2 teaspoons chili powder (or more, to taste)
1 green onion, coarsely chopped
1 stem coriander, coarsely chopped
2 blades sawtooth coriander leaf, coarsely chopped (optional)
1 shallot, sliced thin
ÂĽ cup loosely packed mint leaves
5-10 Vietnamese coriander leaves (can substitute regular coriander leaves)
1 cup chicken, minced or sliced thin (substitute fish, pork, beef, tofu, or mushrooms)
½ cup water
1 tablespoon fish sauce or 1 teaspoon salt
1 tablespoon lime /lemon juice
Accompaniments
2 Chinese long beans, sliced in 3 – 4” lengths
1 – 2 Thai eggplants
1 small wedge cabbage
2 – 3 lettuce leaves
1 – 2 betel leaves (available in Asian markets, or substitute cilantro and mint)
1 sprig Thai sweet basil
2 – 3 slices cucumber
Directions
Bring water to boil. Add the minced chicken and stir. Cook until the meat turns white, but still slightly pink. Season with fish sauce and stir well. Continue to cook until the meat has turned white and is firm. Drain and transfer to a bowl to cool. Slice the green onion into thin rings. Chop both coriander and sawtooth coriander coarsely. Thinly slice the shallot across the bulb. Put each in a pile on a plate and side aside. In a mixing bowl, combine the chicken, ground rice powder, chili powder, green onion, shallot, coriander, sawtooth coriander, mint, and Vietnamese coriander and toss lightly. Add the lime/lemon juice and toss to combine. Taste for balance of spiciness, saltiness, and sourness. Adjust accordingly. Transfer to a serving plate and garnish with accompaniments.
Country:
Thailand
Notes and Instructions
Recipe provided by Smile on Wings