It’s time to fry some of this preserved meat wrapped in banana leaf. When the meat is unwrapped, the pungent scent rise as the pale meat seems light and decadent. Many people will be tempted to eat it raw, and this is totally fine. I like to fry it, because I think the heat makes the flavor of the meat more intense, plus the crispy brown crust of the meat is super delicious.
Serve this with loads of fresh herbs and crunchy leafy greens on the side. Som Nuer Tod is usually served with strong drinks, but it’s also good with rice as well. In fact, when I was a kid, I would have this with sticky rice for breakfast.
Som Nuer Tod (Fried Thai Preserved Meat)
1 stalk lemongrass- finely sliced
4 shallots- finely sliced
2 tbsp finely chopped ginger
Chinese cabbage, lettuce, chilies, lime, coriander and mint to serve on the side
2 tbsp oil for shallow-frying
Unwrap the meat from banana leaf.
Heat the oil in a small frying pan over medium heat, and fry the preserved meat for 3 minutes or until golden brown.
Remove the meat from the heat, and transfer it to the serving plate.
Serve with lemongrass, shallots, ginger with Chinese cabbage, lettuce, chilies, lime, coriander and mint on the side.