Ingredients with Measurements:
- 1 lb ground pork
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 2 tbsp sugar
- 2 tbsp roasted rice powder
- 1/2 cup thinly sliced shallots
- 1/2 cup thinly sliced green onions
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint leaves
- 1/2 cup chopped Thai basil leaves
- 1-2 Thai chilies, chopped (optional)
- Lettuce leaves, for serving
Special equipment needed:
- Mortar and pestle (for making roasted rice powder)
Step-by-step instructions:
1. In a large bowl, mix together the fish sauce, lime juice, and sugar until the sugar dissolves.
2. In a dry pan, toast 2 tbsp of uncooked sticky rice over medium heat until golden brown. Transfer to a mortar and pestle and grind into a fine powder.
3. In a large skillet, cook the ground pork over medium-high heat until browned and cooked through. Drain any excess fat.
4. Add the cooked pork to the bowl with the fish sauce mixture and mix well.
5. Add the roasted rice powder, shallots, green onions, cilantro, mint, Thai basil, and Thai chilies (if using) to the bowl and mix well.
6. Serve the larb salad on a bed of lettuce leaves.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork.
- Regular rice flour can be used instead of sticky rice for making the roasted rice powder.
- Red onions can be used instead of shallots.
Variations:
- Add diced cucumber, sliced cherry tomatoes, or grated carrot to the salad for extra crunch and flavor.
- Use ground beef or lamb instead of pork.
- Add a splash of soy sauce or oyster sauce for extra umami flavor.
Tips and tricks:
- Make sure to toast the rice until it is golden brown to get the best flavor for the roasted rice powder.
- Use fresh herbs for the best flavor.
- Adjust the amount of Thai chilies to your desired level of spiciness.
Storage instructions:
Leftover larb salad can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the larb salad in a skillet over medium heat until heated through.
Presentation ideas:
Serve the larb salad on a large platter with lettuce leaves on the side for wrapping.
Garnishes:
Garnish the larb salad with additional chopped herbs and a sprinkle of roasted rice powder.
Pairings:
Serve the larb salad with sticky rice and a side of sliced cucumbers.
Suggested side dishes:
- Tom yum soup
- Papaya salad
- Grilled vegetables
Troubleshooting advice:
- If the salad is too salty, add more lime juice and sugar to balance the flavors.
- If the salad is too dry, add more fish sauce or lime juice to moisten it.
Food safety advice:
- Make sure to cook the ground pork to an internal temperature of 160°F to ensure it is safe to eat.
- Wash your hands and all utensils and surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Larb is a traditional dish from Laos that is also popular in Thailand and other Southeast Asian countries.
Flavor profiles:
The larb salad is savory, tangy, and slightly sweet with a nutty flavor from the roasted rice powder.
Serving suggestions:
Serve the larb salad as a main dish or as part of a larger spread of Southeast Asian dishes.
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Region: Thai