Mieng Muang Luang
Sticky Rice, Shallots, Tomatoes, Herbs, Peanuts
Chef Thip Athakhanh of Snackboxe Bistro | Atlanta
Yield: 4 to 6 servings
Adapted by StarChefs | May 2023
INGREDIENTS
Broth:
½ teaspoon salt
4 ounces pork neck bones
2 ounces ground pork
1 stalk lemongrass, chopped
1 small shallot, chopped
2 small garlic cloves
2 slices galangal
2 makrut lime leaves
½ tablespoon chicken powder
1 teaspoon MSG
1½ tablespoons fish sauce
Caramelized Shallots and Tomatoes:
1 tablespoon neutral oil
¼ cup sliced shallots
¼ cup globe tomatoes, seeded
Sticky Rice Powder:
32 grams puffed rice crackers
To Assemble and Serve:
4 tablespoons sugar
Fish sauce
½ tablespoon neutral oil
Betel leaves
Sliced shallots
Sliced lemongrass
Sliced garlic cloves
Chopped cherry tomatoes
Chopped cucumbers
Chopped ginger
Sliced green plantains
Fried Thai chile
Peanuts
Pork rinds
METHOD
For the Broth:
In a stock pot over medium-high heat, bring salt, bones, ground pork, lemongrass, shallots, garlic, galangal, lime leaves, and 4 cups water to a boil. Reduce heat and let simmer 15 minutes. Add in remaining ingredients and simmer additional 15 minutes. Skim the broth to remove any fat. Using a slotted spoon, remove pork. Let cool. Strain broth and return to pot. Keep warm.
For the Caramelized Shallots and Tomatoes:
In a sautépan over medium flame, heat oil. Sauté shallots and tomatoes 5 to 10 minutes, or until caramelized and fragrant. Set aside.
For the Sticky Rice Powder:
In a food processor, blend rice crackers into a fine powder. Set aside.
To Assemble and Serve:
Using a mortar and pestle, smash the reserved ground pork until a paste-like consistency is achieved. Add 4 cups Sticky Rice Powder, 4 cups Broth, and sugar. Mix until a thick paste forms. If needed, add fish sauce and sugar to taste. In a sautépan over medium flame, heat oil. Sauté pork-rice paste 10 minutes. Scoop paste into the center of a small serving bowl. Top with Caramelized Shallots and Tomatoes. Serve at room temperature with betel leaves, shallots, lemongrass, garlic, tomatoes, cucumbers, ginger, plantains, chile, peanuts, and pork rinds.
