For Wednesday with Donna Hay this week, I chose Thai pork with Noodles from Modern Classics Book I. Although I am no expert on Thai food, I would call this a larb dish.
I really liked the crisp Thai flavours in this dish of pork mince, onion, chilli, lemon grass, lime juice, brown sugar and fish sauce with vermicelli noodles. (I skipped the mint.) I would have liked some Asian greens to serve with it, but unfortunately I did not have any.
To see what Kayte, Margaret and Chaya thought, visit their websites.
All I can say is, it was different.
ReplyDeleteHere, the Thai pork is fried pork skin! Gag!
ReplyDeleteThis looks good. I haven't made it yet. I went to the store to get what I needed and forgot the chicken and lemongrass. Don't ask what I was thinking. I am going back to the store and hopefully will do better. It is busy even on vacation time.
ReplyDeleteGreat looking Thai dish!
ReplyDeleteFinally got it posted today, so you can have a look if you like. We really liked this recipe, and would definitely make it again. As a matter of fact, I might make it this week again as I still have Thai chilis and lemongrass in the frig. Great choice by me, Gaye!
ReplyDeleteAh, I actually made this for dinner on Monday! It was tasty and I really liked it. I served mine on lettuce and my husband's on lettuce plus the noodles. What a nice, refreshing meal.
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