Side Dish

Pork Omelet

Pork Omelet

This "omelet" made with minced pork is a common accompaniment to many Thai meals. In Thai, it's called Kai Geeo Moo Sup. Its mild taste helps to balance a meal where many of the other dishes are quite spicy. You may wish to use a skillet instead of a wok to cook this recipe, since that will make it easier to make the omelette into a thin flat disc. It should be about the size of a dinner plate and about the thickness of your finger.

Pork with Lime Salad

Pork with Lime Salad

This is one of my old favorites. The taste is rather unusual and quite extraordinarily spicy. I must admit to taking a bit of perverse pleasure in watching western visitors not familiar with Thai cuisine dig into moo manao on the assumption that a 'salad' - especially one served cool - will not be too spicy. This recipe is extremely easy to make. You can prepare it first and set it aside while cooking a curry or other dish that should be served hot.

Spicy Pork Salad

Spicy Pork Salad

The spicy minced meat salad known as larb is found in many different styles all over Thailand. Variations abound, as the dish can be prepared with just about any kind of meat, including duck, chicken, catfish, prawn, beef, and on and on. Sometimes referred to as Thailand's own version of steak tartar, the meat is almost always served cooked, although there are some regional variations that serve it almost raw. Unlike most contemporary Thai dishes, larb was traditionally made some hours in advance of when it would be consumed.

String Bean Som Tam

String Bean Som Tam

Thai name: Som Tam Tua Kaek There are those that would insist that som tam can only be made with green papaya, but in fact Thais have created an almost infinite number of variations on the dish, using a variety of fruits and vegetables. This one offers an interesting way to dress up a simple vegetable like fresh green beans. Leave out the dried shrimp to make it vegan. String Bean Som Tam Ingredients Servings: 4