We were travelling in Laos many years ago and first came across this dish in a restaurant as part of their buffet lunch spread. The server told us the name of the dish ‘Horopha‘ which means Thai Basil and we noted the ingredients for this easy stir-fry. This is also common street food in Thailand, although if you are in Southern Thailand, this dish will be prepared with minced chicken.
The original Laos dish uses holy basil which gives a stronger flavor but we opt for thai basil which is more easily available. We use 1 bunch of thai basil, approximately 100g, which yields 2 cups (50g) of leaves and purple flowers after removing stalks.
No salt is needed as the fish sauce is salty enough and gives an umami taste.
As this is street food like our previous post Spicy Chicken Stir-fry (Ayam Paprik), it is cooked over high heat and ready to serve with rice within minutes.
- 0.5lb (250g) Minced Pork or Chicken
- 2cups (50g) Thai Basil leave and flowers, cleaned, pat dry and stalk removed
- 4 clove Garlic, chopped roughly
- 4 Bird's Eye Chilli, de-seeded and sliced
- 1½ tablespoon Fish Sauce
- 1 teaspoon Sugar
- 1 teaspoon Dark Soy Sauce
- 2 tablespoon Oil
- Heat wok on high heat and pour in oil.
- Add in garlic and bird's eye chili and stir until fragrant.
- Add in mince pork, stir and breakup mince pork into tiny pieces.
- While pork is half cooked, add in dark soy sauce, fish sauce and sugar.
- Stir well until pork is cooked, about 2 minutes and turn off heat.
- Serve hot with rice.