ThaiIngredient
    Ingredients :
  1. 2 stems lemon grass (white part only)
  2. 2 fresh green chillies
  3. 1 tablespoon oil
  4. 500 g lean minced pork or beef
  5. 1/4 cup lime juice
  6. 2 teaspoons finely grated lime rind
  7. 2-6 teaspoons chilli sauce Commercial sauce
  8. lettuce leaves, for serving
  9. 1/3 cup fresh coriander leaves
  10. 1/4 cup small fresh mint leaves
  11. 1 small red onion, very finely sliced
  12. 1/3 cup roasted peanuts, chopped
  13. 1/4 cup crisp fried garlic
SPICY PORK SALAD (Larb)
  1. Slice the white part of the lemon grass very finely and then finely chop the green chillies.
  2. Heat oil in a wok or frying pan. Add lemon grass, chillies and pork mince to wok. Stir-fry, breaking up any lumps of mince as it cooks, over high heat for 6 minutes or until cooked through. Transfer to a bowl; allow the cool.
  3. Add lime juice and rind, and the chilli sauce to cooled mince mixture. Arrange the lettuce leaves on a serving plate. Stir most of the coriander and mint leaves, onion, peanuts and fried garlic through the mince mixture. Distribute over the leaves , onion, peanuts and garlic over the top.

With permission from : Ting, E.Thai Cooking Step by Step.Bangkok : Asia Book.