In May of 2023, we traveled out west to Colorado to visit my youngest son and his girlfriend, now wife, for an extended adventure! During our first night there, she made Thai Larb. I definitely wanted to take this food memory back home to recreate it and enjoy it another day. Even though I have not quite reached the level of hers, I think I’m getting close. After a few consultations with her mother, I’ve adjusted some of the ingredients which has definitely improved the outcome. I’m sure it will evolve into perfection !
The name, Thai Larb, more commonly pronounced(spelled) “Laab” as the r in Larb is silent, has its origins in Laos, Thailand’s eastern neighbor. This ‘meat salad’ is usually made with ground pork(not lean), herbs, along with fish sauce and lime for a flavor and some crushed, toasted sticky rice for a bit of crunchy texture. The flavors are bright and spicy with the addition of some Thai chili peppers to match your heat tolerance. Each mouthful will be an awakening of the senses. But where’s the salad, you say? In my first experience, it was served with lightly marinated Persian cucumbers. Not being able to find those here, I opted for some mini cucumbers. This could even be served in a lettuce wrap!
Prep work:
Before beginnning the stir fry, complete all the prep work as the meal comes together quickly once pork is cooked.
Toasted Sweet Rice(optional)– Simply measure out 1 T of sweet rice ( glutinous/sticky rice) and dry roast it in pan until golden and with the aroma of popcorn! Finely grind it in a small food processor and set aside. This will add a bit of crunchy texture to each savory bite! Thai Jasmine rice could be substituted.
Cooked White Rice- Prepare this so it’s cooked prior to stir fry and kept warm. A rice cooker would keep it warm until ready to use. I use Nishiki brand rice recommended by my daughter-in-love!
Cucumbers:- Prepare ahead according to directions and keep chilled until ready to serve.
Stir Fry Additions:-Complete before beginning stir fry.
- Thinly sliced shallots
- Thinly sliced scallions
- Thinly sliced Thai Chili Peppers -2 adds a lot of heat- add 1 if you prefer.
- Minced garlic
- Chopped cilantro and mint
Flavorings:
In a small bowl, whisk together the sugar, fish sauce and lime juice. One lime is about 2 T needed for this recipe.
Stir Fry Step 1:
Prior to cooking the pork, you can squeeze about a tablespoon (or more) of lime juice and combine it in to marinate the meat. This enhances the flavor of the meat, but is an optional step. I’ve tried it with and without and I’d definitely go with the addition.
Preheat your wok (or skillet) to MED HIGH to HIGH settings. Have all of your ingredients on the side ready to add quickly. Add one tablespoon of olive oil( or water) to the wok along with the ground pork. (I used Smithfield brand- 80/20.) Stir quickly over HIGH heat until no longer pink and beginning to brown slightly.
Stir Fry Step 2:
Drizzle the flavorings over the meat and stir fry about another minute. Remove from heat.
Finishing Up:
- Add the meat mixture to a separate bowl.
- Stir in the prepped ingredients and toss to distribute evenly. It’s recommended to do this step off heat to retain the bright flavors and not mute them with additonal heat.
- Stir in the crushed, toasted sweet(sticky) rice, if using. I like the little crunch and added texture !
Serving it up:
For serving, I placed the white rice in the bowl followed by the seasoned pork. Top with the marinated cucumbers on the side and you have your Thai Larb ready to go!
Thai Larb
Ingredients
Toasted Sticky Rice-optional
- 1 T sweet rice-uncooked and crushed
Cucumbers:
- 6 Persian cucumbers I substituted 1# mini cucumbers
- 1/2 t salt
- 1 t sugar
- 1 T rice vinegar
- 1/2 t minced garlic
Stir Fry- Step 1
- 1 lb ground pork
- 1-2 T lime juice, freshly squeezed.
Stir Fry- Step 2
- 1 t sugar
- 1-1/2 t fish sauce
- 2 T lime juice- about 1 lime
Finishing Up:
- 1-2 Thai chili peppers, thinly sliced Use 2 peppers if you like it really spicy/hot!
- 1/4 c thinly sliced shallots
- 1/2 c cilantro, chopped
- 20 mint leaves, thinly sliced
- 1 t minced garlic
- 1/4 c scallions( green onions, thinly sliced
Instructions
- Before you start cooking the ground pork, prep all of the stir fry ingredients; place them by the stove for easy access.
Toasted Sticky Rice-Optional
- Place 1 T of Sweet Rice (Sticky Rice) in a small skillet over LOW heat. Continue to stir until beginning to turn a golden brown with an aroma of popcorn.
- Remove from heat and crush in a coffee grinder or small food processer. Even a mortar and pestle would work! Set aside for use in last step.
Cucumbers:
- Slice either 6 Persian cucumbers or 1# of mini cucumbers and place in a bowl. Sprinkle with the other ingredients and toss. Chill until ready to use.
Stir Fry Additions:
- In a small dish, combine the sugar, fish sauce and lime juice; set aside. (1 medium lime should give you at least 2 T.)
- Next, thinly slice 1-2 Thai Chili peppers. If you really like the heat, go for 2!
- Thinly slice shallots to fill 1/4 cup.
- Chop cilantro to lightly pack 1/2 cup.
- Layer about 20 mint leaves then thinly slice like a chiffonade.
- Finely mince enough garlic to measure about 1 t.
- Thinly slice scallions to equal about 1/4 cup.....Now we are ready to stir fry!
Stir Fry:
- Marinate the pork with 1-2 tablespoons of lime juice before cooking. It's optional, but helps to give the meat a little zing in flavor. (DO IT!)
- Place ground pork in wok (or skillet) with 1 T olive oil(or water) that has been preheated to MED-HIGH to HIGH heat. Stir fry quickly until no longer pink and beginning to brown.
- Next, add in the fish sauce/sugar/lime juice mixture and stir fry about 1 minute.
- Remove from heat.
Finishing Up:
- Place pork in a separate bowl and toss in the remaining prepped ingredients.
- Finally, sprinkle the toasted, crushed rice and gently combine.
Serving:
- Place rice in bowl. Spoon meat mixture over the rice and place the cucumbers( salad) on the side.
Options:
- Instead of cucumbers, you could place rice and meat mixture in a lettuce wrap. Radishes could be added.
- Top with a fried egg, if you'd like!
