Thai larb
You would expect Thai Larb to have a list of complex ingredients, but it doesn't. This Larb is easy to make and tastes mouthwatering good!
Ingredients
- 2 tbsp raw glutinous rice (uncooked sticky rice) (NOTE 1)
- 1 tbsp peanut oil (or any neutral tasting oil)
- 500 gm pork mince (ground pork or chicken) (NOTE 2)
- 2 tsp chilli flakes (more or less adjust to taste)
- 2 tbsp fish sauce (NOTE 3)
- 2 tsp brown sugar (or grated palm sugar)
- salt and pepper to taste (if needed)
- 1 large eschalot (French shallot, cut in half and sliced thinly) (NOTE 4)
- 1 spring onion (green onion/scallion sliced finely)
- ⅓ cup coriander leaves (cilantro)
- ⅓ cup mint leaves
- 2 tbsp lime juice (from 1 or 2 limes)
Instructions
- Heat a small frying pan over medium-high heat, then place in the rice. Cook for 2-3 minutes constantly stirring until the rice grains have darkened and they smell aromatic but take care not to burn them as they'll be bitter. Leave the rice to cool down for a few minutes before grinding in a food processor or mortar and pestle. Grind until fine but coarse (not into powder) for texture.
- Heat oil in the same frying pan over medium-high heat, then add the pork. Stir-fry the pork until it's brown and cooked through, then add in the dried chillies, fish sauce and sugar. Cook for a further two minutes, then taste the pork and add salt or pepper if needed. Transfer the pork mixture into a large bowl, then add the eschalot, spring onion, coriander and mint and lime juice then toss again to combine. Mix in the toasted rice just before serving.
Notes
(NOTE 1) Raw sticky rice (uncooked) - I purchased a packet of Thai sticky rice (glutinous rice) at my local Asian grocery store. If sticky rice isn't available, then substitute for an equal amount of uncooked Jasmine rice.
(NOTE 2) Pork mince (ground pork) - I used regular (not lean) ground pork, but you could use ground chicken, beef or even turkey.
(NOTE 3) Fish sauce - My favourite brand is Thai 'Squid' fish sauce, but any brand of fish sauce will work. It's sold at supermarkets in the International section or at an Asian grocery store. Fish sauce is pungent with a strong fish smell but adds wonderful flavours to Asian cuisines.
(NOTE 4) Eschalots - I've seen shallots called 'eschalots' or 'French shallots' here. Shallots look like small brown onions but are skinny and oval-shaped, and when cut open they look like red onions. They're difficult to peel and are more expensive than other types of onions. Shallots are mild in flavour compared to onions, but you could use brown (yellow) onions as a substitute.
Leftovers - Larb is best served immediately whilst warm. To store, allow the Larb to cool completely at room temperature, then transfer into a sealed container and place in the fridge. It'll be good for up to 2 days.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1servingCalories: 383kcalCarbohydrates: 11gProtein: 23gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 90mgSodium: 797mgPotassium: 479mgFiber: 1gSugar: 3gVitamin A: 590IUVitamin C: 6mgCalcium: 43mgIron: 2mg