Thai Larb, one of my all time faves!
One of my favourite Thai dishes, super light and fresh and can be served with sticky rice or lettuce leaves.
You can use pork or chicken mince, both are divine and there’s a video on how to make this just below the post too.
500g pork mince
2 tablespoons of glutinous rice (sticky rice)
2 large limes
1 French shallot and 1/4 of a red onion finely sliced (or just use half a red onion)
1/4 cup of sliced mint
1/4 cup of sliced corriander
1 spring onion finely sliced
1 tablespoon of vegetable oil
1 tablespoon of fish sauce
1/4 teaspoon of dried chilli flakes
1 sliced red chilli
3 tablespoons of shaved palm sugar or two tablespoons of white sugar
Optional- serve with one sliced tomato, cucumber, extra chilli flakes and lettuce or rice.
To a dry frypan on medium to high heat, add the sticky rice. Keep the pan moving around every so often until it becomes a golden caramel colour (should take around 10-12 minutes). Once cooked, pound it using a mortar and pestle or use a spice grinder until it reaches a crumb like consistency and set aside.
For the dressing, add the juice of 1 lime, the fish sauce, palm sugar and dried chilli flakes and stir well and set aside.
Add the oil to a frypan and cook the mince on med-high heat with the juice of half a lime. It should only take 4-5 minutes, and once cooked through remove the pan from the heat. Add the spring onions, red onion, mint and corriander. Add the ground sticky rice and finish with the dressing and stir until well combined.
Place the larb on a plate with extra chilli flakes and sliced chilli on the side the remaining half a lime and the salad.
You can serve on lettuce leaves or just pop a lettuce in the centre of the table and allow your family to add the larb, wrap and devour.
Truly delicious, super mild for the kids and guaranteed clean plates in our little nest every time.
Here it is made with chicken mince too. I opted for quality mince from my local butcher and I honestly think I love it more than when made with pork.