Moo Pad Prik Haeng

Moo Pad Prik Haeng

It was lunch and we had very bare fridge tis 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 chili 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.

1. Add a little oil in to the wok and throw in the onions and garlic and sweat them down a while;
2. When done add in the mince, pandan leaves, fish and soy sauce, coconut cream and coriander root;
3. Stir fry this until the meat is fully cooked;
4. Add in the peanuts and remove the pandan leaves;
5. Slice your French stick up – on a slight angle to give you a larger surface of bread to work with;
6. Spoon on a little heap of the mince mix on to each piece of bread;
7. Now in your cleaned wok add in about 2-3 inches of oil and get that nice and hot for deep frying;
8. Add in the pieces of bread with topping and fry them off until golden brown and crispy;
9. Drain the cooked breads on some kitchen towel and get a serving.

Bloody nice this one. Mine’s a Tiger please with this. Its salty, spicy, and sweet all in one. Its 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 – ENJOY!!!

Is Life a Recipe YouTube Channel

Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.