A bright and fragrant larb, served warm, where juicy meat clings to the lime, fish sauce, fresh herbs, and toasted crunch of roasted rice powder. It is salty, sour, herbaceous, and slightly spicy, delivering an immediate freshness that keeps you coming back for more.
Ingredients
- 600 g ground pork or ground chicken
- 6 tbsp water
- 1 bunch fresh mint
- 1 bunch fresh cilantro
- 3 pieces shallots
- 2 tbsp toasted rice powder
- 3 pieces limes
- 3 tbsp fish sauce
- 1 tsp red pepper flakes
- 12 leaves lettuce leaves
- 500 g cooked sticky rice
Method
- Rinse and dry the herbs, then pick the mint leaves and roughly chop the cilantro for a very fresh, undiluted mix.
- Thinly slice the shallots and squeeze the limes; keep them separate so the shallots stay crunchy.
- Place the ground meat in a large skillet with the water, then heat over medium, crumbling it until it loses its raw color but remains juicy. Cook until fully done throughout.
- Turn off the heat as soon as the meat is cooked and a little cloudy juice remains at the bottom; larb should be tender, not browned or dry.
- Add the fish sauce and lime juice, then toss until the meat smells of both sea salt and bright citrus.
- Fold in the shallots and pepper flakes, then taste: the seasoning should be bright and salty-sour, with a clear but not overwhelming heat.
- Add the herbs off the heat and fold gently until they perfume the meat without darkening or cooking.
- Sprinkle with the toasted rice powder just before serving, then toss until the juices slightly thicken and smell of toasted grain.
- Serve warm with the lettuce leaves and cooked sticky rice, letting everyone build fresh, juicy, and herbaceous bites.
Nutrition
Per serving
- Energy
- 519.4 kcal
- Protein
- 32.64 g
- Carbohydrate
- 48.36 g
- Fat
- 21.83 g
- Fibre
- 3.34 g
- Calcium
- 55.59 mg
- Iron
- 0.5 mg
- Magnesium
- 14.97 mg
