Title: Larb with Minced Pork
Categories: Taste1
Yield: 4 servings

1 oz Dried snow fungus
1 lb Ground pork
2/3 c Lime juice
6 tb Fish sauce
1 tb Sugar
6 tb Julienned fresh ginger
3 ts Ground dried thai chilis
12 tb Sliced scallions
2/3 c Coarsely-chopped roasted
-peanuts; unsalted
4 tb Chopped mint
4 tb Lemongrass; tender inner
-leaves, minced
2 ts Finely-minced fresh hot
-chili; (to 6 tspns)
2 Green leaf lettuce heads;
-leaves separated,
Rinsed and dried
4 ts Toasted Rice Powder; see *
-Note

* Note: See the "Toasted Rice Powder" recipe which is included in this
collection.

Soak the mushrooms in hot water until softened, about 15 minutes, then
slice them in 1-inch pieces. Boil the pork in a sieve set into a pot of
water for about 1 minute, or until cooked. Remove and drain. In a mixing
bowl combine the lime juice, fish sauce and sugar. Add pork and mix. Add
the ginger and ground chili. Add 6 tablespoons of scallions, the nuts,
mint, lemongrass, mushrooms, fresh chilis, and mix. Put 3 leaves of lettuce
on each serving plate. Divide and mound the pork mixture on top of the
lettuce. Sprinkle 1 teaspoon Toasted Rice Powder on each portion, then
divide the remaining scallions between 4 plates. Spoon the liquid left in
the bottom of the pork mixture bowl equally over each portion, and serve.
You can roll the mixture up in the lettuce and eat it out of hand. This
recipe yields 4 appetizer portions.

Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-1G11 broadcast 01-13-1998) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

03-28-1998

Suggested Wine: Suggested drink: Mekong Whisky

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.