Larb (Laab)
Larb is a traditional Southeast Asian dish made by cooking minced meat with herbs, lime juice, fish sauce, and toasted rice powder.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Ground Pork (lean, minced) | 500 | Grams |
| Shallot (thinly sliced) | 3 | Count |
| Green Onion (chopped) | 4 | Count |
| Fresh Mint Leaves (roughly chopped) | 1 | Bunch |
| Fresh Cilantro (roughly chopped) | 1 | Bunch |
| Lime (juiced) | 2 | Count |
| Fish Sauce | 4 | Tbsp |
| Toasted Rice Powder (homemade or store-bought) | 3 | Tbsp |
| Chili Flakes (adjust to taste) | 2 | Tsp |
| Sugar | 1 | Tsp |
| Lettuce Leaves (for serving) | 1 | Head |
Instructions
- In a dry pan over medium heat, toast the rice until golden brown, then grind into a fine powder.
- In a large skillet, cook the ground pork over medium heat until fully cooked, breaking it apart with a spoon.
- Remove the skillet from heat and add sliced shallots, green onions, mint, and cilantro to the pork.
- In a small bowl, mix lime juice, fish sauce, chili flakes, and sugar until the sugar dissolves.
- Pour the lime juice mixture over the pork and herbs, then add the toasted rice powder and mix well.
- Serve the larb with lettuce leaves for wrapping.
Kitchen equipment
Grinder or Mortar and PestleLarge Skillet