For Wednesday with Donna Hay this week, I chose Thai pork with Noodles from Modern Classics Book I. Although I am no expert on Thai food, I would call this a larb dish.
I really liked the crisp Thai flavours in this dish of pork mince, onion, chilli, lemon grass, lime juice, brown sugar and fish sauce with vermicelli noodles. (I skipped the mint.) I would have liked some Asian greens to serve with it, but unfortunately I did not have any.
To see what Kayte, Margaret and Chaya thought, visit their websites.
