Larb

[snowangel]

Larb

Growing up in Thailand, the first larb I ever ate was with raw pork. I now make this version; my Thai friend (and former nanny) taught me how to make larp this way. Can also be made with beef or chicken, and I have also made it with raw tuna.

Larb has quite a following on eGullet as you can see from the thread in the Cooking forum -- Larb Laab Larp, the thread. Be warned, there are a lot of pages!

• 1 T Toasted Rice powder
  
• 3 T Lime juice
  
• 3 T Chicken Stock
  
• 3 T Nam pla (fish sauce)
  
• 6 tsp Ground red chilis (dried, not fresh)
  
• 4 Shallots, minced
  
• 1 Stalk lemon grass, bottom portion minced
  
• 3 Kaffir lime leaves, chiffonade
  
• 3 Scallions, thinly sliced
  
• 1 tsp Powdered galangel
  
• 6 oz Pork, chopped in food processor or with cleaver
  
• Lettuce leaves
  
• Sticky rice (optional)
  

NOTE: For toasted rice powder, you can purchase or make your own. I prefer to make my own, toasting raw sticky rice in a wok and grinding in spice grinder.

NOTE: For all of the ingredients except the galangel and toasted rice powder, quantities are approximate. I often up them by 15-25%, depending on how I want it that day. I often add Thai basil (depending on availability) and/or cilantro; some like it with mint.

Poach ground pork in broth in wok or skillet. Add remaining and heat. If you want it spicier, you can add thinly sliced bird chilis. I usually opt to reduce the amount of ground chilis and add the bird chilis.

Serve with lettuce leaves and/or cooked sticky rice.

Good warm or left-over (better at room temp than cold). Great for appetizer, lunch, dinner, mid-night snack, whenever.

Keywords: Thai, Easy

( RG207 )