This spicy salad hails from the north of Thailand but is now eaten throughout the country - it's known there as larp muang moo and is usually served alongside fresh salad vegetables and herbs to make a light summertime meal. This is the Lanna version (a kingdom of Thailand that existed between the 13th and 18th century) and is flavoured with toasted chilli and, more unusually, a variety of aromatic spices including long pepper, star anise, cloves, cinnamon and mace.
Paste Spices: chilli, mild chilli flakes, coriander, garlic, star anise, Sichuan pepper, black pepper, cloves, cinnamon, mace, nutmeg, long pepper Salad Herbs: coriander leaf, basil, mint Sweet Chilli Sauce Blend: mild chilli flakes, garlic
May contain traces of celery, mustard and sesame
500g pork mince or finely chopped mushrooms for a veg/vegan version
75g shallots or 1 very small red onion
2 cloves of garlic
2 little gem lettuces
25g bunch of coriander
2 tbsp fish sauce or soy sauce for a veg/vegan version
1 tsp cornflour
300g jasmine or standard long grain rice (not easy cook)
Large frying pan
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