Larb
335kcal35.8g protein17.6g fat7.8g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains fish · sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, soy, shellfish — check the label
Restrictions
ContainsfishIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelgluten (chile flakes, rice) · dairy (chile flakes, rice) · egg (chile flakes, rice) · peanut (chile flakes, rice) · tree nut (chile flakes, rice) · sesame (chile flakes, rice) · soy (chile flakes, rice) · shellfish (chile flakes, rice)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
No alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 500 g | ground pork |
| 3 tbsp | sticky rice |
| 3 tbsp | fish sauce |
| 3 unit | lime |
| 2 tsp | chile flakes |
| 3 unit | shallots (thinly sliced) |
| 1 cup | mint |
| ½ cup | cilantro |
Steps
- toast6 minrice deep golden and nuttyToast the dry sticky rice in a skillet until deep golden and fragrant, then cool and grind to a coarse powder. Stop short of flour-fine; the toasted grains should contribute a subtle sandy crunch and roasted aroma.
- sear8 minpork just cooked, still juicyCook the ground pork over medium-high heat, breaking it into small pieces, until just cooked through. Do not brown it dry and crisp; larb benefits from warm meat juices that carry the dressing.
- mix3 minwarm meat sharply seasonedTake the pork off direct heat and mix with fish sauce, lime juice, chile flakes and most of the toasted rice powder. Season while warm so the meat absorbs the salty-sour dressing without cooking away the fresh lime aroma.
- mix2 minherbs just wilted at edgesFold in sliced shallots, mint and cilantro gently. The herbs should remain recognizably fresh; adding them over active heat turns the salad dark and cooked.
- top1 minserve warm or room temperatureFinish with the remaining toasted rice powder and serve with fresh vegetables or sticky rice. Taste should move between lime acidity, fish-sauce salinity, chile heat, herbs and roasted rice rather than being dominated by sweetness.