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Chef Sompon Nabnian, from the Chiang Mai Thai Cookery School, shows Neil how to make this fresh, authentic northern-style Thai salad.
Keep some chopped spring onions, coriander and crispy garlic for garnish
Cut the eggplants into thin slices and soak in salted water for at least 10 minutes.
Drain, wash and set aside.
Place all paste ingredients in a mortar and pound until the paste is smooth.
Put the oil into a wok and when it is hot, add the paste and fry for 1 minute until it is fragrant.
Add the minced pork and cook for 3 minutes.
Turn off the heat and allow the mixture to cool a little.
Add the sliced eggplants, fried garlic, pork crackling, lemongrass, spring onions and coriander.
Garnish with the remaining spring onions, coriander and crispy garlic.
Serve with sticky rice.
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