Laos / Salad
Larb
Chopped meat with toasted rice powder, herbs and lime. The national dish of Laos.
Ingredients
- Pork, chopped by hand600 g
- Sticky rice, raw, for the powder3 tbsp
- Fish sauce4 tbsp
- Limes4
- Toasted chilli flakes2 tsp
- Shallots4
- Spring onions4
- Mint30 g
- Coriander30 g
- Lettuce and raw vegetables, to serve300 g
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
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.
