Larb

ລາບ · Larb

Ingredients10

• ground pork500 g
• sticky rice3 tbsp
• fish sauce3 tbsp
• lime juice3 tbsp
• shallots4
• scallions4
• fresh mint1 cup
• fresh cilantro1/2 cup
• Thai bird's eye chilies4
• chicken broth60 ml

Method

1. Dry-toast the sticky rice in a skillet until golden, then grind it to a coarse powder.
2. Cook the ground pork in a dry pan, breaking it up, and add the broth so it stays moist; cook until just done.
3. Stir in the fish sauce, lime juice, and toasted rice powder off the heat.
4. Thinly slice the shallots and scallions; chop the mint, cilantro, and chilies.
5. Fold the herbs, shallots, scallions, and chilies into the warm meat.
6. Taste and adjust lime and fish sauce so it is sour, salty, and aromatic.
7. Serve immediately with sticky rice and raw vegetables.