Larb
Chopped meat with toasted rice powder, herbs and lime. The national dish of Laos.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Toast the raw sticky rice in a dry pan for ten minutes, to a deep gold, stirring.
Grind the cooled rice in a mortar or mill to a coarse powder.
Chop the pork fine with a knife, but not to a paste; the pieces should stay distinguishable.
Cook the meat in a pan with two spoons of water over medium heat for five minutes, breaking up lumps.
Take it off the heat and let it cool to warm, about five minutes.
Stir in the fish sauce, lime juice, chilli, shallot and rice powder.
Add the herbs, toss and serve with sticky rice and raw vegetables.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Jpatokal · CC BY-SA 4.0