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Chiang Mai salad
Chiang Mai salad
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Spicy Thai mince salad with various tasty variations, served with veggies in lettuce cups.
Ingredients:
  • 30.00 gm jasmine or basmati rice
  • 80ml (1/3 cup) lime juice
  • 1 lime, zested
  • 60ml (1/4 cup) fish sauce
  • 4 large eschalots, thinly sliced
  • 2 long green chillies, seeded, finely chopped
  • 750g minced pork or chicken
  • 20.00 gm caster sugar
  • 1 stalk lemongrass, white part only, finely chopped
  • 4 makrut lime leaves, (see note) centre vein removed, thinly shredded
  • 43.20 gm hoisin sauce
  • 36.80 gm vegetable oil
  • 1 bunch coriander, leaves picked, roughly chopped
  • 35g (1/4 cup) roasted peanuts, roughly chopped
  • Thai basil leaves or mint, cucumber wedges, butter leaf lettuce leaves and
  • Steamed jasmine rice, to serve
Instructions:
  • 1. Preheat a small, heavy-based pan over medium heat until it's hot. Add the rice and stir for 2 minutes until it turns golden. Allow it to cool, then roughly grind in a blender or with a mortar and pestle.
  • Mix together the fresh lime juice, zesty lime zest, 2 tablespoons of fish sauce, shallots, and chilies in a bowl.
  • Combine minced meat, sugar, lemongrass, lime leaves, hoisin sauce, the rest of the fish sauce, and 1/2 teaspoon salt in a separate bowl. Heat half the oil in a wok over medium-high heat. Cook half of the minced meat mixture for 4 minutes until cooked through, breaking it up with a wooden spoon. Add it to the shallot mixture and mix well. Repeat with remaining oil and minced meat mixture.
  • Combine three-quarters of the ground rice, fresh coriander, and peanuts with the salad for a delightful crunch and flavor boost.
  • Transfer the mixture into a large serving bowl and sprinkle with the rest of the ground rice and Thai basil. Serve promptly with cucumber, lettuce, and rice. Ingredients available at both greengrocers and Asian grocers.

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