Name: Issahn-Style Minced Pork Salad with Crunchy Rice and Fresh Mint (Lahp Moo)
Yield: Serves 4 to 6
Cuisine: Thailand
Ingredients: 5 green beans or 2 yard-long beans, cut into 3-inch lengths; 2 tablespoons fish sauce; ½ pound coarsely ground pork or beef; A handful of fresh mint leaves, plus a few sprigs for garnish; 2 heaping tablespoons thinly sliced green onions; 2 tablespoons thinly sliced shallots; 3 tablespoons freshly squeezed lime juice; ½ teaspoon sugar; Cucumber slices; 1 cup chicken stock or water; Cabbage wedges or small lettuce leaf cups; 1 tablespoon raw long-grain rice; 1 to 2 teaspoons dried red chili flakes

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Quick & Easy Thai

By Nancie McDermott

Published 2004

About

An Issahn classic that has gone national and even international, this dish sparkles with the flavors and aromas of northeastern Thai food: the siren-song of lime juice, the blast of chili heat, the smoky crunch of roasted grains of rice, and the earthy perfume of shallots and fresh mint. It is a winner, worthy of its fame, and it is also a simple combination of everyday grocery-store ingredients. Thais love to use raw cabbage leaves to scoop up this hearty salad bite by bite, and balance it