March 22, 2024
Ingredients
• 4 C water
• 1 t salt
• 2 T oil
• 1 stalk lemongrass, trimmed to 10 cm (4 in)
• 2 chillies (or more to taste)
• ½ t chicken stock powder
• Pinch salt
• 200 g (6 oz) pork, sliced thinly Additional water (if needed)
• ⅓ C ground, roasted rice
• 1 bunch Chinese greens with yellow flowers (pak kaat kuang tung), cut into 5 cm (2 in) pieces
• 1 bunch dill, 2 fingers-width, washed
Serves two to four depending on the number of accompanying dishes.
Method
1. Put the water and salt in a medium pot and bring to the boil.
2. Meanwhile, heat a wok or frying pan. Add the oil and when it is hot, stir fry the lemongrass, chillies and sliced pork for a minute. Season with salt and chicken stock. Fry 1 minute more until the meat changes colour and is lightly cooked.
3. Add the meat mixture to the boiling water. Reduce heat, and then simmer for 5 minutes or longer for really tough meat.
4. As the meat becomes tender, stir in the ground, roasted rice. Stir constantly, very gently simmering the stew as the rice thickens it (at least 7 minutes).
5. Add the Chinese greens. Simmer. Remove the stew from the heat when the vegetable stems are cooked, but still crisp (about 3 minutes). Taste and adjust salt. 6. Cut the dill into 5 cm (2 in) lengths and stir in.
6. Ladle into a serving bowl and serve with sticky rice, a jeow and a stir fried dish or grilled meat.
Variations
• Use chicken, turkey, duck or tofu.
Information by Food from Northern Laos (The Boat Landing Cookbook)
