In some very exciting news I have teamed up with Mrs Woog for a podcast we have ingeniously called Woog & Berry. Stay tuned, we should be going live in early December. Such a development!
In our first episode we talk about #everyfuckingnight and just how many things you can do with mince. Preferably we steer clear of 70s favourites of curried mince but embrace the rissole. I of course had to go all show pony and talk about this Thai mince, properly referred to as Laab.
It is an absolute snap to make and oddly enough all of my kids eat it. Granted I can not guarantee all of yours will but it is damn tasty and even if they have a bowl of cereal for dinner again you get something good down your gullet.
- 500g minced pork
- 4 limes, juiced
- 1 French shallot/red shallot/eschalot/whatever you call it in your state or country, finely sliced
- 2 spring onions, finely sliced
- half a bunch of coriander, chopped
- 5 sprigs of mint, chopped
- 3 tbsp fish sauce
- 2 tbsp uncooked jasmine rice
- chilli flakes to your personal preference
- Heat a wok and add the uncooked rice. Toast until browned and then coarsley grind
- Sprinkle a tablespoon of the lime juice over the raw mince and set aside while you get everything else ready
- In a bowl combine all the other ingredients including the toasted rice, have a taste and balance out the flavours if needed
- In the wok fry off the mince with no oil and toss until cooked through and quite dry
- Combine the fish sauce mix with the mince and again, taste to check there’s a nice balance between the fish sauce, lime and herbs
- Serve with rice or salad. (I quite like the idea of a Thai sang chow bow with it served in iceberg lettuce leaves.)