Thai Larb Salad
Thai Larb Salad is a light but flavorful combination of savory ground meat paired with fresh herbs. A dish so versatile it can be enjoyed on its own, over rice, or as lettuce wraps. The cool, crisp lettuce leaves are a fantastic complement to the bold Thai flavors in the meat.
Ingredients
Cooking Instructions
step 1
Put the Glutinous Rice (1 tsp) in a wok over very low heat. Use your wok spatula to stir it frequently until it becomes a deep golden brown color.
step 2
Allow to cool, then grind the toasted rice in a food processor or blender to the consistency of course ground black pepper.
step 3
Combine the juice from Lime (1/2), Fish Sauce (1 tsp) and Water (2 Tbsp) in a small bowl. Set aside.
step 4
Heat Cooking Oil (2 Tbsp) in a wok over medium-high heat. Add Shallots (2) to wok.
step 5
When shallots have turned slightly brown, add Pork (1 lb). Stir-fry the pork so it cooks evenly and completely.
step 6
Add the sauce mixture to the pork, then stir well. When most of the water has evaporated, turn off the heat.
step 7
Add Brown Sugar (2 tsp), Chili Powder (1 tsp) and toasted glutinous rice powder (or ground roasted peanuts) to the pork.
step 8
Stir well to combine all the ingredients, then transfer the pork to a large bowl.
step 9
Allow the pork to cool, then stir in Red Onions (4 Tbsp), Fresh Basil Leaf (1 bunch) and Fresh Mint Leaves (1 bunch).
step 10
Transfer the pork to a serving bowl, then serve with Romaine Lettuce (1 head) leaves.
