Larb is a Thai word meaning "chopped up." It's a style of salad featuring ground pork or beef, although sometimes chicken or even tofu are used instead. While beloved throughout Thailand, the recipe is actually Lao in origin, where it's considered the national dish!
Ingredients
- 2½ tbsp white glutinous rice
- 3½ tbsp water
- 1 lb ground beef
- 6 tbsp finely sliced shallot
- ½ cup fresh mint leaves, rough chopped
- 6 tbsp chopped cilantro
- 2 scallions, chopped
- 4 tbsp fish sauce
- 4 tbsp lime juice
- 2 tsp chili flakes, plus more to taste
- 1 tsp sugar
Preparation
- Toast and grind the rice: place the rice into a heavy, dry sauté pan and cook over medium high heat, stirring constantly, until the rice is heavily browned on all sides. Allow to cool completely. Grind with a spice grinder until it reaches a fine, sand-like texture.
- In a medium pot, bring the water to a boil. Then add the ground beef and cook, stirring and breaking it up into crumbles, until it's fully cooked. Reduce the heat to low.
- Add the shallots into the ground beef and cook, stirring, until just beginning to soften.
- Add the fish sauce, lime juice, toasted rice powder, chili flakes, cilantro, green onions, sugar, and mint.
- Adjust the seasonings to taste. Serve with lettuce leaves, sticky rice, and fresh vegetables (sliced cucumber and carrot work beautifully here).
