This is a very typical lunch dish. It's available in most on the street restaurants and a common and popular choice in guesthouses in Thailand.

Once again freshness is the element that brings this dish to the highest enjoyment.

  • vegetable oil, 2 tbsp
  • pork fillet, 500 g
  • garlic, ½ bulb or 1 bulb of Thai garlic
  •  coriander roots, 10
  • light soy sauce, 1 tbsp
  • oyster sauce, 1 tbsp
  • fish sauce1 tbsp
  • sugar
  • white peppercorns, 2 tsp
For the dip:
  • garlic, 5 cloves
  • green Thai chillies (prik kee noo), chopped, 5
  • lime juice, 2 tbsp
  • fish sauce,1 ½ tbsp
  • sugar, ½ tbsp
  • coriander leaves or green onions (scallions)
To garnish:
  •  lettuce leaves
  •  cucumber, sliced

  1. Ground peppercorns, garlic and coriander roots briefly in a mortar, then transfer into a blender, add some oil and process until a smooth and well combined paste forms.
  2. Cut the pork in bite-sized slices.
  3. Heat a wok, add oil and fry the paste on medium heat until fragrant. Add the meat and stir-fry until golden brown, then reduce heat. Fry for about 5 more minutes or until the meat is done. Season with soy sauce, fish sauce, oyster sauce, and sugar.
  4. For the dip, combine garlic, chilies, lemon juice, fish sauce and sugar and stir well. If you like, add chopped coriander or chopped spring onions.
  5. Arrange the meat on rice and garnish with some slices of cucumber and some lettuce leaves. Serve with the dip.