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Thai Larb

This popular and satisfying meat salad, with several variations around the world, will awaken your desire for more with its tangy, spicy and refreshing combination of flavors!
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Course: Dinner
Cuisine: Asian
Keyword: Asian, Thai, Thai Laab, 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!