Num Tok Mu Yang
grilled pork with onion

200g pork
1 spring onion
5 coriander leaves
2 red chilies
3 cloves garlic
1 tsp chilli flakes
3 tablespoons fish sauce
2 tablespoons lemon juice
1 tsp toasted sticky rice
1 tablespoon water
5 mint leaves
Chop the garlic and chilies finely. Chop the spring onion and coriander. Roast the meat over a charcoal fire until nearly done. Cut the meat into strips.
Heat in a pan the water with the garlic, chilies, fish sauce, lemon juice, glutinous rice, the chilli flakes and the meat and cook for 1 minute. Add the coriander, spring onion and mint and serve.

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