Larb (Minced meat salad)
Larb ( Minced meat salad) is a traditional dish from northeastern Thailand, the Isaan region. Isaan has historically been a very poor area and so cooking has required witt and ingenuity to maximize flavour for the least amount of money. So with just a dash of water you boil the meat in a method the Thais call “Ruan”. Add spicy chilli flakes, squeeze in that lime juice and mix in the aromatic shallots. All delicious ingredients, but to make this an even more ingenius dish is the addition of crushed sticky rice grains ( also known as Glutenous rice). Kao Kua gives an interesting texture and mild rice flavour to the dish. It’s so good you won’t be able to stop yourself from eating everything at once. It’s the kind of dish that makes you want to say “I Larb Isaan”!
Larb (Minced meat salad)
Course: MainCuisine: Thai2-3
ServingsIngredients
500g Minced pork
3 Shallots
2 Green onions
Mint (optional)
1 tsp Thai chili flakes
1 tbsp Kao Kua (Toasted glutinous rice powder)
2 tbsp Fish sauce
2 tbsp Lime juice
Instructions
- On the stove, add 3 tbsp of water and when it starts to boil, add the minced pork stir until thoroughly cooked. Turn off the heat.
- Add shallots, chili flakes, fish sauce and lime juice.
- Add Kao Kua (toasted rice powder) and mix well. Addd chopped green onion, mint and serve
- Serve with salads leaves and cucumber sticks.