Larb

Spicy Level: Spicy

Gluten-Free: Yes

Larb is a popular Northeastern meat salad. It is sort of like the meat sibling of Som Tum; they are made from different ingredients, but go incredibly well together. It’s a staple dish of Thai Isaan food, it’s easy to make, and it’s a brilliant combination of ingredients. A spoon of larb followed by a ball of fresh sticky rice, is one of the great flavor combinations. Larb is a type of Lao meat salad that is regarded as the "unofficial" national dish of Laos. It is eaten in the Northeastern or Isan region, an area of Thailand where the majority of the population is of the Lao ethnicity.

 

Choice of Proteins Ingredients Quantity
Ground Chicken Protein 1/2lb
Mushroom Shallot 1
Grilled Tofu Mint Leaves 1/3cup
Ground toast rice 1tsp
Lime 1
Ground dried chili 1tsp
Scallion 1
Cilantro 1
Iceberg lettuce 1/8 head
Smashed cucumber 1
  Larb sauce 80g

 

 

Prepping: 

  1. Wash and thinly slice shallot, scallion and cilantro.
  2. Wash and dry mint leaves.
  3. Separate the lettuce leaves. Wash the leaves well. Place leaves, in a single layer, on a clean, dry tea towel or paper towel and pat dry.
  4. For ground chicken, ready to use. For grilled tofu, cut into small cubes or bite size. For white mushrooms, use a damp paper towel or a soft mushroom brush to wipe each mushroom to remove any dirt. Alternatively, lightly rinse the mushrooms with cool water and pat dry with paper towels, but do not soak the mushrooms. Cut the mushrooms into halves or quarters. 
  5. Wash and cut the lime into halves. 

 

Cooking:

  1. Cook the protein with Larb sauce in a pan over moderate heat. Stir until done. 
  2. Transfer the cooked protein with sauce into medium mixing bowl. Add the remaining ingredients (except the lettuce), and mix well. Taste and season with chili and lime juice as desired. Place lettuce on the serving plate, then put the mixture on top.

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