Serves
4-6

Skill level

Mid
By
Average: 4.3 (19 votes)
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Ingredients

  • 250 ml pork stock (see Note)
  • 200 g lean pork tenderloin, diced
  • 100 g pork liver, diced
  • 2 handfuls mint leaves
  • 1 handful sliced coriander (cilantro)
  • 4 spring onions (scallions), finely sliced
  • 2 red chillies, sliced, plus extra to garnish
  • 1 tbsp toasted rice powder
  • 2 tbsp padek (Laotian fermented fish sauce) or mam nem (Vietnamese fermented anchovy sauce)
  • juice of 1 lime

Accompaniments

  • 1 Lebanese cucumber, sliced
  • 2 apple eggplants, quartered
  • 4 bitter melon stems, with leaves
  • 6 Chinese mustard green leaves
  • 6 snake beans, cut into 4 cm lengths
  • sticky rice, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Pour the stock into a hot wok. When it begins to boil, add the pork meat and liver and cook, stirring, for 2 minutes, or until the meat is cooked.

Transfer the mixture to a mixing bowl and allow to cool for 2 minutes. Add the mint, coriander, spring onion, chilli, rice powder, padek or mam nem and lime juice. Mix together well, then transfer to a serving platter. Garnish with some extra chilli slices.

Serve with the raw vegetables and sticky rice.

 

Note

• To make pork stock, wash 500 g pork bones under cold water, then place in a large pot. Peel a 2 cm piece of fresh ginger and 4 garlic cloves, then cut each in half and add to the pot. Bash 1 lemongrass stem and 2 spring onions (scallions) with the back of a cleaver or mallet, then add them to the pot. Pour in 2 litres water and bring to the boil. Skim off the impurities from the stock, then reduce the heat and simmer for 2 hours, skimming constantly. Pour the stock through a net strainer into another saucepan and allow to cool. Once cooled, portion into smaller amounts and refrigerate or freeze until required. The stock will last in the fridge for 3 days, or in the freezer for 3 months.