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| 1 x ca. 30 g | Dried snow fungus |
| 1 x ca. 450 g | Ground pork |
| 2/3 Tasse | lime juice |
| 6 Esslöffel | fish sauce |
| 1 Esslöffel | sugar |
| 6 Esslöffel | Julienned fresh ginger |
| 3 Teelöffel | Ground dried thai chilis |
| 12 Esslöffel | scallions sliced |
| 2/3 Tasse | Coarsely-chopped roasted peanuts; unsalted |
| 4 Esslöffel | mint chopped |
| 4 Esslöffel | Lemongrass; tender inner leaves, minced |
| 2 Teelöffel | Finely-minced fresh hot chili; (to 6 tspns) |
| 2 | Green leaf lettuce heads; leaves separated, |
| | Rinsed and dried |
| 4 Teelöffel | Toasted Rice Powder; see * Note |
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* Note: See the "Toasted Rice Powder" recipe which is included in this collection.
Soak the mushrooms in hot water until softened, about 15 minutes, then slice them in 1-inch pieces. Boil the pork in a sieve set into a pot of water for about 1 minute, or until cooked. Remove and drain. In a mixing bowl combine the lime juice, fish sauce and sugar. Add pork and mix. Add the ginger and ground chili. Add 6 tablespoons of scallions, the nuts, mint, lemongrass, mushrooms, fresh chilis, and mix. Put 3 leaves of lettuce on each serving plate. Divide and mound the pork mixture on top of the lettuce. Sprinkle 1 teaspoon Toasted Rice Powder on each portion, then divide the remaining scallions between 4 plates. Spoon the liquid left in the bottom of the pork mixture bowl equally over each portion, and serve. You can roll the mixture up in the lettuce and eat it out of hand. This recipe yields 4 appetizer portions.
Recipe
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
Suggested Wine: Suggested drink: Mekong Whisky
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