Yam moo yor

Method

1. 1 Cut the Thai-style pork sausage into long strips and fry them in a dry pan for 2 minutes until the edges are slightly browned.
2. 2 Frying until the edges are slightly seared is a crucial step in making the patties fragrant and preventing them from becoming soggy in the sour sauce.
3. 3 Crush the Thai chili peppers and mix them with fish sauce, lemon juice, and palm sugar.
4. 4 Slice young ginger into thin strips and soak in ice water for 10 minutes to reduce its pungency.
5. 5 Mix the minced meat with sliced red onion, chopped celery, tomato wedges, and shredded ginger.
6. 6 Pour the sauce over the mixture and mix right at the table, then sprinkle with herbs.