Thai Ground-Pork Salad with Mint and Cilantro

1. 1

   Cut off and reserve roots from cilantro for Broiled Red Snapper with Tamarind Sauce .

2. 2

   Chop enough cilantro and mint leaves to measure 2 tablespoons each.

3. 3

   Discard tough stems from remaining cilantro and mint and arrange sprigs on a platter.

4. 4

   Cut cabbage lengthwise into 4 wedges and cut out core.

5. 5

   Arrange wedges on platter.

6. 6

   Thinly slice shallots lengthwise.

7. 7

   In a small saucepan with a fork stir together pork and 2 tablespoons lime juice and cover with cold salted water.

8. 8

   Bring pork to a simmer, stirring with fork to break up meat, and gently simmer until just cooked through, 1 to 2 minutes.

9. 9

   In a sieve drain pork well and in a bowl toss with shallots, chopped herbs, bread crumbs, fish sauce, cayenne, and remaining lime juice to taste.

10. 10

    Transfer pork salad to a serving bowl and put on platter.

11. 11

    Have guests serve themselves: Arrange sprigs of cilantro and mint on pieces of cabbage and spoon some pork salad on top.

12. 12

    Close cabbage around mixture to eat.

* Per serving · 4 servings · Values may vary.

No additional tips available.