THAI LARB RECIPE (LARB MOO ลาบหมู)
Thai larb made with minced pork (larb moo ลาบหมู) is one of the most popular Thai streets foods in Isaan cuisine. It's a wonderful combination of minced pork, lime juice, chili flakes, fish sauce, and herbs to give it a refreshing touch.
Provided by Mark Wiens (eatingthaifood.com)
Categories Salad
Time 35m
Yield 1 - 2
Number Of Ingredients 10
Steps:
- First step is to make the toasted rice (khao kua ข้าวคั่ว).
- Heat a frying pan on low heat, toss in the uncooked Thai sticky rice (no oil). Stir continuously, kind of like you're roasting peanuts or coffee. Toast the rice until it turns from white to golden yellow, almost to the point where it looks like brown wheat. It will also be very fragrant and smell almost like popcorn. It took me about 15 minutes or so.
- Once the rice is finished toasting, and has cooled off a bit, put it into your stone mortar and pestle. Pound the rice until it turns into a coarse powder (a blender or food processor will also work fine). Put your toasted sticky rice powder in a bowl aside.
- Add 300 grams of minced pork to a small sized saucepan with a handle. Fry the pork, breaking it into small minced pieces, until it's fully cooked all the way through. For best flavor, leave all the oils that come out (but if you want to be healthier, you can also drain the pork oil, and add in a splash of water instead). Take the pork off the heat.
- Leaving the pork in the same pot, add 1 heaping tablespoon of the toasted rice powder into the pork. Also toss in ½ - 1 tablespoon of chili flakes.
- Add a pinch of sugar, ½ tablespoon of fish sauce, and squeeze in the juice from 1 - 2 limes (I used about 1 ½ full limes, but I like it quite sour).
- Give the pork and the seasoning a quick stir.
- Peel and slice the shallots, finely mince about 5 green onions and a few culantro leaves (if you have them), and just pluck about 20 or so mint leaves off the stem. Throw everything into the saucepan with the pork.
- Give the larb moo a good mix, making sure all the spices and dressing coats the pork.
- Taste test. See if it needs more fish sauce for saltiness, lime juice, or chili flakes. Get it the way you want it.
- Dish it out onto a plate and garnish with more mint leaves, Thai sweet basil, and culantro.
LARB GAI
Larb gai (Thai chicken salad) is a dish made with ground chicken, chiles, mint and basil. Serve as a main dish or as an appetizer in lettuce cups. For a heartier version, serve it with rice. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with rice and, if desired, lettuce leaves.
Nutrition Facts : Calories 262 calories, Fat 16g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 1211mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 20g protein.
CHEAT'S SAUSAGE LARB
Try our take on larb, a Southeast Asian dish traditionally made using minced meat. Here, we've used sausages to make things a bit simpler, but it's still full of authentic flavours
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 11
Steps:
- Mix together 2 tbsp of the sesame oil, the lime juice, chilli sauce and fish sauce. Set aside.
- Heat the remaining oil in a wok or non-stick frying pan over a medium heat. Squeeze the sausagemeat out of the skins and into the pan, breaking it up with a wooden spoon, and fry for 5-6 mins, or until golden brown. Stir through the curry paste and fry for 1 min. Mix through half the spring onions and half the herbs.
- Arrange the lettuce and cucumber in two bowls, add the sausage mixture and drizzle over the spicy dressing. Finish with the remaining herbs.
Nutrition Facts : Calories 422 calories, Fat 34 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 2 milligram of sodium
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