Nam Tok Salad

Method

Heat a large frying pan over a high heat and cook the meat until browned, breaking it up as it cooks for about 5-7 minutes, then set aside to cool slightly. In a bowl, whisk together the lime juice, fish sauce, water, sugar and dried chilli flakes until well combined. Finely slice the shallots and chop the spring onions, reserving some green parts for garnish. Combine the cooled meat with the dressing, shallots, galangal, lemongrass and rice powder, then fold in the coriander, mint and most of the spring onions. Arrange lettuce leaves on a serving plate, spoon the nam tok mixture onto the leaves, and garnish with reserved spring onion tops and additional herbs.