Recipes: Viewing Laos Articles

1. Remove skins and cut galangal, shallots and lemongrass into small chunks. Add to a food processor, along with garlic, lime leaves and chilli. Pulse a few times to break up the fibres into ‘straw’. Empty mix into a large mixing bowl.
2. Add pork mince and the rest of the ingredients into the mixing bowl. Using gloved hands, mix everything until well combined (Test the filling for seasoning by pan frying or microwaving a little nugget. Adjust if necessary by adding more fish sauce or salt to taste). Allow mx to marinate for at least 30 mins. A few hours is better.
3. Thread mix onto skewers or shape into patties.

For best results, grill over charcoal.

You can also bake or air fry these on 210C for 15 mins followed by a quick sear on a stove top grill or pan.

Serve with nam jim jaew and sticky rice

For the Nam Jim Jaew

2 T tamarind puree

1 T palm sugar

1 T fish sauce

1 T toasted rice powder

1 T shallots, finely diced

1-2 T lime juice

4. Mix everything together until the sugar has dissolved. Garnish with sliced spring onion, chopped coriander and dried chilli flakes.