Thai larb salad
Thai larb salad is easy and crazy delicious. It makes great lettuce wraps or just eat it with sticky rice or noodles
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 people
Cook the pork
- 1 lb ground pork
- 1 cup water
- 1 tbsp fish sauce
Thai larb pork salad
- 1/4 cup shallots sliced thin
- 3 tbsp rice powder
- 3 tbsp fish sauce
- 4 tbsp lime juice fresh
- 1/2 tsp sugar
- black pepper a few grinds to taste
- 1 tbsp gochugaru
- cilantro, mint leaves, red chilies to garnish
- lettuce and sticky rice to serve
Pre-heat a small dry skillet over medium low heat. Add about a 1/4 cup of white rice and toast until golden brown. This takes 3-4 minutes depending on how hot your pan is. Don't let it burn.
Let the rice cool fully (take it out of the pan if you are in a hurry) and transfer it to a spice grinder. Grind to a powder consistency. Or use a mortar and pestle if you'd like. You will have more than you need for this recipe.
Pre-cook the ground pork (or chicken)
Combine the pork, water and fish sauce. Really break up the ground meat. You don't want big clumps. It will cook unevenly. Bring to a simmer.
Simmer until the pork or chicken is cooked. This takes around 6-7 minutes. Drain the pork.
Make the larb
Toss the pork with the rice powder and gochugaru. Add the shallots, fish sauce, lime juice, sugar and black pepper and stir to combine.
Garnish with what you like. Red or green chili, cilantro and mint all work nicely. Serve with sticky rice and lettuce. Make lettuce wraps. Or don't. Just eat it with rice or cool rice noodles. All good.
Serving: 4servings | Calories: 316kcal | Carbohydrates: 3g | Protein: 20g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 1512mg | Potassium: 433mg | Sugar: 1g | Vitamin A: 595IU | Vitamin C: 5.3mg | Calcium: 28mg | Iron: 1.5mg