Naem Khao

Crispy rice and sour fermented pork salad rolled into lettuce cups with peanuts, lime, and fresh herbs.

Ingredients

• 600g large prawns
• 400g rice vermicelli
• a handful of sliced lemongrass
• 1 tsp ground turmeric
• 1/4 cup neutral vegetable oil
• 1 cup Thai bird's eye chilies, sliced
• a handful of fresh cilantro, chopped
• a drizzle of tamarind paste

Instructions

1. 1

   Gather and prep the rice noodles and firm tofu, measuring everything out so it is ready to go.

2. 2

   Heat coconut oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the torn kaffir lime leaves and cherry tomatoes, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the firm tofu, season with ground turmeric, and cook until just done, about 15 mins.

5. 5

   Warm the rice noodles alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the rice noodles and spoon the cooked mixture over the top.

7. 7

   Drizzle with tamarind paste and finish with a sprinkle of cilantro.

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