Larb Mu With Egg Omelet & Thai Salad

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   For the pork: Brown pork over medium-high heat in a medium-size skillet containing the olive oil; use a wooden spoon to break up the pork into fine pieces. Add the rice powder and incorporate. Add the garlic, ginger, and lemongrass then cook until they become transparent. Stir in soy sauce, fish sauce, chiles and Thai basil. Remove skillet from heat and set aside. The pork can be served room temperature.

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   For the vinaigrette: Whisk ingredients together and set aside. If made very much ahead, it may need whisking again before you dress the salad.

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   For the salad: Toast the garlic in a small skillet with a little oil. The garlic can be made ahead. Just before serving, toss all the salad ingredients together with just enough vinaigrette to lightly coat.

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   For the omelet: Melt enough butter to coat the bottom of a medium-size skillet. Beat the eggs and salt to taste; pour into the pan and cook as an omelet or scrambled eggs.

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   To serve: Arrange eggs on a serving platter, top with the pork and serve the salad alongside.

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   Note: Toasted rice powder can be purchased in Asian markets. To make your own, toast uncooked glutinous rice in a small dry skillet over medium to medium-low until it is nicely browned and nutty-smelling; let cool then grind to a powder with a mortar and pestle or in a spice grinder.

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   Per serving: 563 calories, 27 g protein, 13 g carbohydrate, 46 g fat (10 g saturated), 359 mg cholesterol, 979 mg sodium, 3 g fiber.

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   Wine pairing: Between the spicy-salty larb and tangy vinaigrette, open a beer such as Singha.

* Per serving · 4 servings · Values may vary.