{"id":6121,"date":"2019-06-25T00:00:00","date_gmt":"2019-06-25T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/pork-spicy-salad-sa-low-sin-moo\/"},"modified":"2024-10-22T22:35:41","modified_gmt":"2024-10-22T22:35:41","slug":"pork-spicy-salad-sa-low-sin-moo","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/pork-spicy-salad-sa-low-sin-moo\/","title":{"rendered":"Pork spicy salad (Sa Low Sin Moo)"},"content":{"rendered":"<p><strong>Ingredients\u00a0<\/strong><br \/>\n\u2022\u00a0\u00a0250 g (\u00bd lb) lean pork, chopped finely\u00a0<br \/>\n\u2022\u00a0\u00a0\u00be\u20131 C carrot, chopped into a \u00bd cm (\u00bc in) dice\u00a0<br \/>\n\u2022\u00a0\u00a0\u00bd C red or brown shallot, chopped\u00a0<br \/>\n\u2022\u00a0\u00a03 T duck fat or vegetable oil<br \/>\n\u2022\u00a0\u00a02 T garlic, chopped\u00a0<br \/>\n\u2022\u00a0\u00a02 T fish sauce<br \/>\n\u2022\u00a0\u00a0\u00bd\u20131 t chicken stock powder\u00a0<br \/>\n\u2022\u00a0\u00a01\u20132 t chilli pepper, ground<br \/>\n\u2022\u00a0 1 T prickly ash berry (mak ken), ground\u00a0<br \/>\n\u2022\u00a0\u00a02\u20133 T Vietnamese mint (or a small handful each of small coriander and mint)\u00a0<br \/>\n\u2022\u00a0\u00a01 medium green chilli, finely chopped (or more to taste)<\/p>\n<p><strong>Method<\/strong><br \/>\n\u00a0 1.\u00a0\u00a0Prepare all the chopped ingredients except the herbs.\u00a0<br \/>\n\u00a0 2.\u00a0\u00a0Heat a wok. Add the duck fat or oil. When hot, add the chopped garlic followed by the minced pork, fish sauce and instant stock.<br \/>\n\u00a0 3.\u00a0\u00a0Stir fry for 2 minutes until opaque.\u00a0<br \/>\n\u00a0 4.\u00a0\u00a0Toss in the chopped carrot and shallots and swoosh about with a wok spoon or spatula. Sprinkle in the chilli pepper and mak ken. Mix. Keep stir frying until the carrot and shallots are lightly cooked and the pork is done. Taste and adjust seasonings if needed.\u00a0<br \/>\n\u00a0 5.\u00a0\u00a0Remove the wok from the heat. Finely chop the herbs and mix into the sa. Transfer the mixture to a serving plate.<\/p>\n<p><strong>Variations\u00a0<\/strong><br \/>\n\u00a0 \u2022\u00a0\u00a0Use firm tofu instead of pork (deep or shallow fry the cubes first and then mince them; alternately, simply crumble the tofu).<br \/>\n\u00a0 \u2022\u00a0\u00a0Substitute chicken or duck; thigh meat is the more succulent.<br \/>\n\u00a0 \u2022\u00a0\u00a0If mak ken is not available, use Sichuan pepper or a mix of ground Sichuan pepper and black peppercorns.<br \/>\n\u00a0 \u2022\u00a0\u00a0For low fat version, use 6 tablespoons of fresh chicken stock to simmer the ingredients rather than saut\u00e9ing and leave out the stock powder. When the moisture has evaporated, season with salt.<br \/><strong>Information by<\/strong> <a href=\"Food from Northern Laos\">Food from Northern Laos<\/a> (<a href=\"https:\/\/www.phakhaolao.la\/en\/publications\/food-northern-laos-boat-landing-cookbook\">The Boat Landing Cookbook<\/a>)<\/p>\n","protected":false},"template":"","format":"standard","story-type":[246],"class_list":["post-6121","story","type-story","status-publish","format-standard","hentry","story-type-meat-poultry"],"acf":{"pkl_story_headline":"This dish is from Tai Lue, Luang Namtha which has many version such as pork spicy salad, duck or chicken spicy salad","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":6126,"pkl_story_video":"","pkl_story_image_credits":"Kees Sprengers (The Boat Landing Cookbook)","pkl_story_file":null,"pkl_story_story_types":[]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/6121","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=6121"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=6121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}