Larb (Laos)
Larb is a vibrant dish that embodies the essence of Laotian cuisine, known for its bold flavours and fresh ingredients. Often referred to as a “meat salad”. The result is a refreshing, zesty dish that balances savoury, spicy, and sour notes, making it a beloved choice among locals and visitors alike.
Ingredients
- 250g Pork Mince
- 3 Cloves Of Garlic
- 2 Thai Chillies
- 3cm Ginger
- Small Handful of Coriander
- Small Hand of Basil
- Small Handful Of Mint
- 1 Lemongrass Very Finely Chopped
- ¼ Shallot, Very Finely Sliced
- 2 Limes
- 3 Tbsp Fish Sauce
- 3 Tbsp Toasted Rice, khao khua
Step 1
Crush the lemongrass, garlic, ginger, and red chilies.
Step 2
Toast the rice in a pan until it turns brown, then grind it into a powder.
Step 3
Heat a wok and add a splash of oil. Cook the pork for 5 minutes until it becomes crispy. Then, add the aromatics and cook for an additional minute.
Step 4
Transfer the warm pork to a bowl and season with lime juice and fish sauce. Mix in the herbs, shallots, and toasted rice. Serve on lettuce and enjoy.