Larb Balls Two Ways

[Rachel Perlow]

Larb Balls Two Ways

Serves 12 as Hors d'oeuvreor 8 as Appetizeror 4 as Main Dish.

We started with Snowangel's recipe for Larb. But we wanted meat balls. Something that held together. Here is the recipe as tested and edited. Some discussion threads: Larb Laab Larp (mulitpage thread, discussion of Larb Balls in July 2003, around page 6) and Second NY Potluck Dinner (also July 2003, picture on page 4).

The quennelles poached nicely, but the ball shape was a PITA for frying, hence the small patties. It's a lot of ingredients, but a pretty easy technique, especially if you have a food processor to do all the chopping, just dump it all in a big bowl & mix, get your hands into it!

The poaching liquid gives the quennelles an intense flavor. While frying gives them that delectable crunchiness. Make both.

For an interesting and delicious burger, try making into larger patties and cook on your outdoor grill!

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Meat Mixture:

• 1/4 c Lemon Grass, finely chopped (can be bought frozen at a Thai grocer)
  
• 5 Kaffir Lime Leaves
  
• 1 T Ginger, fresh, minced (or 1 tsp powdered)
  
• 1 T Palm Sugar**
  
• 10 Thai Bird Chiles (green & red), mostly seeded and finely minced
  
• 2 Shallots, peeled and quartered
  
• 4 Scallions, bottom two-thirds finely chopped, green tops sliced and reserved for garnish
  
• 1/2 c herb leaves: Mint, Thai Basil and/or Cilantro (packed then finely chopped)
  
• 2 T Toasted Rice powder*
  
• 1 T Powdered Galangal (you can also use fresh or frozen, but you'll need about 3 times as much and it will need to be VERY finely chopped) **
  
• 3 T Nam pla (Thai or Vietnamese fish sauce)**
  
• 1 Lime, juice and zest (finely minced)
  
• 1/2 tsp salt (if mincing lime zest by hand, use the salt to help it break down)
  
• 1 lb ground Chicken or Turkey
  
• 1 lb ground Pork
  
• 4 oz Cellophane noodles (optional), soaked and cut up into small pieces
  
• 1 Egg
  

For Cooking:

• Chicken Stock and additional Fish Sauce for poaching
  
• Peanut or neutral oil for frying
  

Dipping Sauce (Nuoc Cham)

• 1/2 c Chicken Broth or Poaching Liquid
  
• 1 T Nam pla or Nuoc Mam (Thai or Vietnamese fish sauce)**
  
• 1 T Toasted Rice Powder
  
• 1 Shallot, sliced into rings
  
• 1 Lemongrass, chopped
  
• 5 Kaffir Lime Leaves
  
• 1 T Galangal, sliced
  
• 4 Bird Chilies (red), sliced (de-seeding optional, depending on how hot you want it)
  
• 1 Limes worth of juice
  
• 1 Carrot, shredded
  
• 2 T Scallions, sliced (green tops only)
  

For serving and garnish:

• Lettuce leaves
  
• Sliced cucumber
  
• Pickled vegetables
  
• Herb leaves
  
• Reserved Scallions
  
• Nuoc Cham sauce for dipping
  

Chop all Meat Mixture ingredients, except the meat and egg, in a food processor until minced, but not pureed. Put meat into a large bowl, scrape everything else from the food processor over the meat and noodles (soak noodles in hot water for about 1/2 hour, then cut up into small pieces with kitchen shears), add egg and combine thoroughly with a wooden spoon or your hands.

For Poached Quennelles: combine broth (or bouillion concentrate & water) with a healthy dose of fish sauce in a large skillet or frying pan. The liquid should be about 1 inch deep. Bring to a boil, reduce heat slightly. Form spoonfuls of meat mixture into quenelles using two spoons, or just roll them into a cylindrical shape in your hands. Place in simmering broth, cover and reduce heat to very low. Poach for about 5-7 minutes.

For Fried Patties: Heat a heavy bottomed frying pan or cast iron skillet, add about ¼ inch of oil. Form tablespoons of the meat mixture into patties and brown for a couple of minutes on each side. As they finish, place on a sheet pan in an oven set to 300F for about 5 minutes (or remove and freeze at this point and reheat in a 350F oven for 15 minutes (from frozen)).

Dipping Sauce: Combine the first 8 ingredients (broth through chilies) in a saucepan. Bring to a boil and turn off heat. Add remaining ingredients and pour into an airtight container. The longer it steeps the spicier it will get, so you can either serve immediately or store in the fridge for several hours before serving.

To serve: Serve larb balls piled on lettuce leaves. Garnish the plate with slices of cucumber, pickled vegetables, mint, basil and/or cilantro leaves and additional lettuce leaves. Serve with Nuoc Cham for dipping.

To eat: Wrap a larb ball in a lettuce leaf with garnish of your choice. Dip in Nuoc Cham. Eat. Yum.

* Homemade, see note in Snowangel's recipe for Larb.

** Available at Thai markets

Keywords: Turkey, Chicken, Pork, Thai, Vietnamese, Hors d'oeuvre, Appetizer, Main Dish, Lunch, Dinner, Southeast Asian, Food Processor

( RG563 )