← Nouns Cooking · Thai

Ingredients

• 400 g pork tenderloin, thinly sliced
• 6 cloves Garlic
• 6 bird’s eye chillies (to taste)
• 4 tbsp lime juice
• 2½ tbsp Fish sauce
• 1 tbsp Sugar
• 2 tbsp hot water
• 150 g white cabbage, finely shredded and chilled
• 1 handful Coriander (cilantro), chopped
• 1 handful Mint (optional)

Method

1. Pound the garlic and chillies to a coarse paste, then stir in the lime juice, fish sauce, sugar and hot water until the sugar dissolves. Chill while you cook the pork.
2. Bring a pan of water to a simmer. Add the pork slices and poach for 1–2 minutes, stirring, until just white all the way through.
3. Lift out and plunge into iced water for 30 seconds to keep the slices tender, then drain well.
4. Spread the cabbage on a plate, lay the pork on top and spoon the dressing all over.
5. Scatter with coriander and mint and serve straight away while everything is cold and sharp.

Tips

• Slice the pork as thin as possible; partly freezing it helps.
• The dressing is very spicy; start with half the chillies.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand ImportFood