Moo Pad Prik Haeng
It was lunch and we had a very bare fridge this day. There was not much inspiration coming from there. A quick run to the shop to get some ingredients and I ended up making a version of Moo Pad Prik Haeng. This is a Vietnamese dish by origin. Basically, pork mince fried with chilli and nuts. Pretty damned tasty.
This is a great appetiser and goes great with beer This made more than enough Moo Pad Prik Haeng for four people. Get in there;
- 400g pork mince;
- 3 pandan leaves – simply tie them in a knot;
- 3 tablespoons fish sauce;
- 3 tablespoons soy sauce;
- 3 small red onions roughly chopped;
- 2 tablespoons of roughly chopped garlic;
- 1 cup of crushed salted peanuts;
- 3 tablespoons of finely chopped coriander root;
- 1 cup of coconut cream;
- 1 French stick; and
- Oil for deep frying.
Here comes the steps to create your very own version of Moo Pad Prik Haeng.
- Add a little oil into the wok throw in the onions and garlic and sweat them down a while;
- When done add in the mince, pandan leaves, fish and soy sauce, coconut cream and coriander root;
- Stir fry this until the meat is fully cooked;
- Add in the peanuts and remove the pandan leaves;
- Slice your French stick up – on a slight angle to give you a larger surface of bread to work with;
- Spoon on a little heap of the mince mix onto each piece of bread;
- Now in your cleaned wok add in about 2-3 inches of oil and get that nice and hot for deep frying;
- Add in the pieces of bread with topping and fry them off until golden brown and crispy;
- Drain the cooked bread on a kitchen towel and get a serving.
Really nice this one. Mine’s a Tiger please with this. It’s salty, spicy, and sweet all in one. It’s delicious. My Moo Pad Prik Haeng. You are going to love this. How can you not like deep-fried stuff? You just can’t help it right. Well get in there and enjoy this. It’s a cracker!