Pra Ram Recipe

Marinate the meat

Thinly slice pork (about 1 lb). In a bowl combine 2 tbs soy sauce, 1 tbs fish sauce, 1 tsp sugar and 1 tsp white pepper. Add sliced meat, toss to coat, and marinate 15–30 minutes in the refrigerator.

Fry the meat

Heat 2 tbs vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add marinated meat in a single layer (work in batches if needed) and sear without crowding until nicely browned and cooked through, about 2–3 minutes per side for thin slices. Remove onto a plate and set aside.

Prepare the sauce

Wipe the skillet and return to medium heat. Add 1 tbs vegetable oil, then stir in 1 tbs red curry paste and cook 30 seconds until fragrant. Pour in 1 cup coconut milk, bring to a gentle simmer. Whisk in 3 tbs smooth peanut butter until smooth. Add 1 tbs soy sauce, 1 tbs brown sugar and 1 tsp tamarind paste or lime juice. Simmer gently for 2–3 minutes, stirring, to thicken slightly. If sauce is too thick, whisk in up to 2 tbs water to reach a spoonable consistency.

Combine meat and sauce

Return the fried meat to the skillet and toss to coat in the peanut sauce. Cook together 1–2 minutes until meat is heated through and sauce clings to the pieces. Taste and adjust: add a pinch of sugar to sweeten, a squeeze of lime for tang, or a splash of soy for salt. Remove from heat and sprinkle with 2 tbs crushed roasted peanuts.

Prepare vegetables

While meat marinates or cooks, trim and cut broccoli into florets, slice carrot on the bias, halve baby corn if large, and trim snow peas.

Steam

Bring 1 cup water with 1 tsp salt to a simmer in a medium saucepan fitted with a steamer basket. Add firmer vegetables first (carrot, baby corn) and steam 3–4 minutes, then add broccoli and snow peas and steam an additional 2–3 minutes until vegetables are bright and just tender-crisp. Remove and arrange on a platter; keep warm.

Cook jasmine rice

Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rinsed rice, 1.25 cups water and a pinch of salt in a small pot. Bring to a boil, then reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes; fluff with a fork.

Plate the dish

Place a scoop of jasmine rice on each serving plate, arrange steamed vegetables beside it, and spoon the peanut-coated meat over or next to the rice. Garnish with crushed roasted peanuts and fresh cilantro leaves, add lime wedges on the side.

Bring 2 cups clear chicken broth to a gentle simmer in a small pot. Add sliced mushrooms and simmer 2–3 minutes. Season with 1 tsp fish sauce (or to taste) and ladle into a small bowl. Sprinkle chopped green onion on top. Serve hot as the included house soup.

Soak one rice paper wrapper briefly in warm water until pliable (about 10–15 seconds). Lay flat, place a lettuce leaf, 1/4 cup cooked vermicelli, and a few mint leaves near one edge. Roll tightly, folding in the sides to form a neat roll. Serve with a dipping sauce of your choice.