INGREDIENTS: for rice crispy

¼ cup sticky rice (cooked)
½ cup jasmine rice (cooked)
2 tbsp. red curry
1 tsp. coriander powder
1 pinch. cumin
1 pinch. salt
1 each yolk eggs
- - vegetables oil

INGREDIENTS: for tapioca mix

¾ cup lime water
¼ cup rice flour
¼ cup tapioca

INGREDIENTS: for pork salad mix

7 oz. ground pork
½ cup pork skin (slice)
½ cup ginger (slice strip)
¼ cup shallot (slice)
¼ cup peanut (crush)
12 each dried chilis (fried)
2 each scallions (slice into small pieces)
2 each coriander (slice into small pieces)
- - basil leaves
- - lettuces
- - green beans

INGREDIENTS: for the sauce

3 tbsp. fish sauce
3 tbsp. lime lemon juice
2 tsp. palm sugar

PREPARATION:

1. In a bowl, put sticky rice, jasmine rice, red curry, coriander powder and cumin.
2. Then using with your hand and mix it together until mix as well.
3. In a mortar, put the container and pound it roughly then add salt, yolk egg and mix together.
4. Then make them as a ball and set aside.
5. In a new bowl, mix tapioca and rice flour until mix well, then add lime water a little by little.
6. Heat a saucepan with olive oil, then stir fried the balls until golden brown crispy and set aside.

PREPARATION: for pork salad

1. In a saucepan, put ground pork and pork skin and stir fried for a few minutes and set aside.
2. Add fish sauce, lime lemon juice and sugar, and then mix roughly.
3. Add slice ginger, slice shallots, ground chili, a half of peanut, a half of scallions slice, a half of coriander slice, and then mix them as well.
4. Serve with the balls and mix with pork salad thoroughly and garnish with peanut, scallions and coriander remaining.

Make 3 servings