Thai Larb
Thai Larb is a light but flavorful combination of savory ground meat paired with fresh herbs. A dish so versatile it can be enjoyed on its own, over rice, or as lettuce wraps. The cool, crisp lettuce leaves are a fantastic complement to the bold Thai flavors in the meat.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1+1/2 tbsp glutinous rice ((or ground roasted peanuts))
- 1 tbsp lime juice
- 1+1/2 tbsp fish sauce
- 2 tbsp water
- 2 tbsp cooking oil
- 2 shallots ((small) sliced thin)
- 1 lb ground pork
- 2 tsp brown sugar ((or palm sugar))
- 1 tsp chili powder
- 1/4 cup thinly sliced red onion
- 1 bunch fresh basil leaves
- 1 bunch fresh mint leaves
- 1 head romaine lettuce ((wash and separate leaves))
Instructions
- 1
Put dry glutinous rice in a wok over very low heat. Use your wok spatula to stir it frequently until it becomes a deep golden brown color (about 15 minutes)
- 2
Allow to cool, then grind the toasted rice in a food processor or blender to the consistency of course ground black pepper.
- 3
Combine lime juice, fish sauce and water in a small bowl. Set aside.
- 4
Heat cooking oil in a wok over medium-high heat. Add shallots to wok.
- 5
When shallots have turned slightly brown, add ground pork. Stir-fry the pork so it cooks evenly and completely.
- 6
Add the sauce mixture to the pork, then stir well. When most of the water has evaporated, turn off the heat.
- 7
Add brown sugar or palm sugar, chili powder and toasted glutinous rice powder (or ground roasted peanuts) to the pork.
- 8
Stir well to combine all the ingredients, then transfer the pork to a large bowl.
- 9
Allow the pork to cool, then stir in sliced red onion, basil leaves and mint leaves.
- 10
Transfer the pork to a serving bowl, then serve with lettuce leaves.