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.
- Add a little oil in to the wok and 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 on to 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 breads on some kitchen towel and get a serving.