Mieng - Wrap of puffed rice mousseline
Updated: Feb 9, 2021
Mieng is a mousseline of puffed sticky rice and ground pork eaten with lettuce, fresh herbs, peanuts and pork rind chips. It is a speciality of Luang-Prabang.
For 4 persons
300 g puffed rice
200 g of ground pork
1 teaspoon of salt
1 tablespoon of fish sauce
1 teaspoon of sugar
1 to 2 lettuces
20 g of ginger, cut into fine matches
2 stalks of lemongrass, thinly sliced
1 shallot, minced
3 tablespoons of coriander, minced
3 green onions, chopped
50 g khiep mou (pork rind chips), cut into small pieces of 2cm
100 g peanuts
dried chili peppers, fried
Mix or crush the puffed rice. Set aside.
Put the pork in a small saucepan. Season it with salt, fish sauce and sugar and cook it in 150 ml of water for 15 minutes with the lid closed.
Stir in the rice and blend or mash until you get a homogeneous paste.
Transfer the dough to a non-stick frying pan and cook over low heat for 20 minutes or until the oil in the rice started to sweat.
Mix the ginger, lemongrass, shallot, coriander and green onions.
Serve the mousseline with lettuce, herb mixture, khiep mou, peanuts and chili peppers.