Photograph of the finished Yam moo yor

Thailand · Gỏi chả lụa Thái Yam moo yor

Yam moo yor

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Thai pork sausage (Moo Yor) Thai pork sausage (Moo Yor) 1.1 kg
  • Photograph of Fish sauce Fish sauce 120 ml
  • Photograph of Lime Lime 8
  • Photograph of Green bird's eye chillies Green bird's eye chillies 20
  • Photograph of Palm sugar Palm sugar 72 g
  • Photograph of Shallots Shallots 2
  • Photograph of Celery Celery 280 g
  • Photograph of Tomato Tomato 8
  • Photograph of Herbs Herbs 120 g
  • Photograph of Young ginger Young ginger 160 g

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.
Start cooking