Larb, or laap, is an insanely flavorful Thai salad that's mostly meat.
Larb Moo Isaan (Isaan Style Larb)
Chef Jarrett Wrisley
4
25 minutes
20 minutes
Thai
Entree
This larb recipe is made with pork, but can be easily substituted with chicken or beef. If using a different meat, you can chop the meat into small pieces to keep things rustic, or for an easier option, feel free to use ground meat. Make sure to serve with steamed rice or sticky rice.
Ingredients
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12-16 ounces ground pork
2 tbsp vegetable oil
¼ cup chicken or pork stock
4 tbsp fish sauce
4 tbsp fresh lime juice (key limes are best, but not necessary)
1 tsp sugar
2 shallots, peeled, and sliced thinly across the grain
2-3 tbsp khao khrua, or toasted rice powder
2 tbsp roasted chili powder (or to taste)
4 tbsp thinly sliced green onions, white and green parts
4 tbsp min leaves, large leaves torn or rough julienne
¼ -½ cup cilantro, roughly chopped, stems and leaves
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Wok
Directions
Cook the meat through, making sure to break it up, in a saucepan or a wok with the oil, stirring, over medium heat, but do not brown the meat.
Add the stock, and continue to stir, until cooked through. Then add most of the fish sauce and the sugar. Taste for saltiness and adjust to your liking.
Remove the pan from the heat, and add the chili, shallots, khao khrua, and the lime juice and stir. Taste. It should be balanced- equally salty, spicy and tart from the lime. If you think it needs any
Finally, finish with all the herbs, taste once more for seasoning and serve with whatever rice you have on hand.