Ingredients:
1tsp dried chili
2 1/2 cups jasmine rice
1tbsp galangal, finely chopped
3tbsp lemongrass, finely chopped
2tbsp garlic, finely chopped
2tbsp chinese fish sauce
1 egg
10 cloves garlic, finely chopped
1 lb. ground pork
2 oz. pork skin, boiled for 8 min then sliced very thin
2 tsp salt
2 red onions, cut julienne
3 tbsp cilantro, chopped
1tbsp green onion, finely sliced
1/2 cup young ginger, cut julienne
5 limes, 2-3 limes squeezed into 6tbsp lime juice, 2 more limes cut into 1/4 pieces.
1/2 cup peanuts
10-12 dried chilis
1 head of lettuce, broken apart
1 japanese or english cucumber, sliced
2-3 tbsp chinese fish sauce
Directions:
The night before serving...
Steam 2 1/2 cups of Jasmine Rice.
Scatter the grains on a cookie sheet and let dry overnight on the counter.
Making the paste....
Pound the galangal, tsp dried chili, 3 tbsp lemongrass, red onions and 2 tbsp garlic in a mortar and pestle.
In a medium bowl, mash the above paste, egg and fish sauce together by hand.
Making the issan sausage...
Pound the 10 cloves of garlic into a paste
In a large bowl, mash together the garlic, ground pork, pork skin, jasmine rice and salt. Knead the mix into very small balls.
Add 2/3 cups of water to a pan.
Steam the sausage balls in the pan for 10 min.
Finishing...
Pat the paste into patties, each about 3 inch diameters and 1 inch thick. Fry these in hot oil until golden brown.
Fry the dried jasmine rice grains in hot oil until brown.
Quickly fry the 10-12 dried chilis, only for a few seconds.
In a large bowl, break up the sausage balls and mix in the 6 tbsp lime juice and 2-3 tbsp fish sauce.
Put slices of cucumber and lettuce leaves on plate as garnish.
Mix all the ingredients together, sprinkling the sausage, rice, green onion slices, ginger, cilantro, peanuts, fried chili and the pieces of lime.
Enjoy!
