Thai · Lunch
Fermented Pork Sausage Salad
Larb-style Thai salad built on pan-fried fermented pork sausage, sai krok isan, with its casing crisped and interior tangy from natural fermentation. Tossed with shallot, scallion, mint, cilantro, roasted rice powder, lime juice, fish sauce, and dried chili, then served over lettuce leaves and cucumber.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
27.4gProtein
33.9gFat
16.8gCarbs
4.9gSugar
2.6gFiber
1780mgSodium
146mgChol
12.1gSat Fat
580mgPotassium
55mgCalcium
2.3mgIron
0.9mcgVitamin B12
14mgVitamin C
gluten-free
low-carb
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Slice the fermented pork sausage into 1/2-inch rounds. Toast and grind the rice into powder. Have shallot, scallion, mint, and cilantro ready.
2
Sear
Heat the vegetable oil in a small skillet over medium-high heat. Fry the sausage rounds for 5 to 6 minutes, turning once, until the casing crisps and the center reaches 160°F.
3
Toss
In a mixing bowl, combine the fried sausage with lime juice, fish sauce, roasted rice powder, and dried chili flakes. Toss until coated and glossy.
4
Plate
Arrange the lettuce leaves and cucumber slices on a plate and spoon the sausage salad over the top to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g fermented pork sausage (sai krok isan), about 2 links
- 4 tbsp4 tbsp lime juice
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp uncooked rice
- 1 tsp1 tsp dried chili flakes
- 4 tbsp4 tbsp shallot
- 4 tbsp4 tbsp scallion
- 4 tbsp4 tbsp mint leaves
- 2 tbsp2 tbsp cilantro
- 44 large lettuce leaves
- 2/3 cup80g cucumber
- 2 tsp2 tsp vegetable oil
