Lung Yai Thai Tapas Recipe

Toast rice

Heat a dry skillet over medium heat. Add 2 tablespoons of uncooked jasmine rice (or ready-made toasted rice if available) and toast, stirring constantly, until golden brown and aromatic, 3–5 minutes. Cool and grind into a coarse powder in a spice grinder or mortar and pestle to make toasted rice powder.

Cook pork: Heat 1 teaspoon vegetable oil in a skillet over medium-high heat. Add ground pork and cook, breaking up lumps, until just cooked through, about 6–8 minutes. Sprinkle 1/4 teaspoon kosher salt during cooking. Remove from heat and let cool for 2–3 minutes.

Season pork: While pork is still warm, stir in 3 tablespoons fish sauce, 3 tablespoons fresh lime juice, and 1 teaspoon palm or brown sugar. Taste and adjust balance—should be salty, sour and slightly sweet.

Combine salad: Add the thinly sliced shallots, chopped mint, chopped cilantro, finely chopped Thai chiles, and 2 tablespoons toasted rice powder to the pork. Toss gently to combine and let sit 5 minutes for flavors to meld. Adjust seasoning with more fish sauce or lime if needed.

Serve: Transfer to a platter and serve with lettuce or cabbage leaves and lime wedges for wrapping and squeezing.

Make fish paste: Place the fresh fish fillets in a food processor and pulse until almost smooth but still slightly textured. Transfer to a bowl and stir in 2 tablespoons red curry paste, 2 tablespoons tapioca starch (or cornstarch), 1 tablespoon fish sauce, 1/2 teaspoon sugar, chopped long beans, and chopped Thai basil. Mix well. Stir in 1 beaten egg to bind. The mixture should hold together when formed into a patty; chill 15 minutes if too loose.

Shape cakes: Wet your hands and form the mixture into 12 small patties (about 1.5–2 inches across). Flatten slightly so they fry evenly.

Fry: Heat about 1/4 inch neutral oil in a large skillet over medium-high heat until shimmering (about 350°F/175°C). Fry patties in batches, without crowding, 2–3 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined rack to drain.

Keep warm: Place finished cakes in a low oven (200°F/95°C) while you finish remaining batches. Serve hot with the sweet chili dipping sauce and lime wedges.

Combine sauce: In a small saucepan, combine 1/4 cup rice vinegar, 1/4 cup water, 3 tablespoons sugar, 1 tablespoon fish sauce, 1 teaspoon minced garlic, and 1/2 teaspoon red pepper flakes or chopped chiles. Bring to a gentle simmer over medium heat, stirring until sugar dissolves, about 2 minutes.

Adjust and cool: Taste and adjust acidity or sweetness as desired. Remove from heat and let cool to room temperature. Transfer to a serving bowl.

Pound aromatics: In a mortar and pestle (or a sturdy bowl and muddler), pound 2 garlic cloves and 2 Thai chiles to a coarse paste.

Combine salad: Add shredded green papaya, shredded carrot, green beans, and cherry tomato halves to the mortar or bowl. Lightly pound and toss to bruise the ingredients — just enough to release juices and mix flavors, 30–45 seconds.

Dress: Add 2 tablespoons fresh lime juice, 1 tablespoon fish sauce, and 1 teaspoon palm sugar. Toss thoroughly to combine and taste; adjust with more lime, fish sauce, or sugar to reach a balance of sour, salty and sweet.

Finish: Transfer to a small plate and sprinkle 2 tablespoons crushed roasted peanuts on top. Serve immediately so the papaya remains crisp.

Assemble tapas: Arrange Larb Moo, crispy fish cakes, and som tum on a shared platter with lettuce or cabbage cups, extra cilantro and lime wedges.

Enjoy: Provide small plates and let guests build bites—wrap larb in lettuce, dip fish cakes in sweet chili sauce, and enjoy small portions of papaya salad in between.