Recipe: Larb [edit]

Other Names: Meat Salad

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Edited by: Melissa Peterman, Helen Pitlick

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Foodista Blog: “Thai Tacos”

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A lot of families make tacos for mid week dinners because they’re easy, delicious and everyone can modify them to their own preference. Mark and I love larb dishes ...

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:''For the Ute Ceremonial Tobacco that causes mild intoxication when smoked, see Larb (Ute Tobacco).'' ''Larb'' (, Isan: ลาบ, ; also spelled ''laap'', ''larp'', ''laab'') is a type of Lao meat salad. It is most often made with chicken, beef, duck, turkey, pork or even fish, flavored with fish sauce and lime. The meat can be either raw or cooked; it is minced and mixed with chilli, mint and, optionally, assorted vegetables. Roughly ground toasted rice (kao kua) is also a very important component of the dish. The dish is served at room temperature and usually with a serving of sticky rice as is customary in Laos. A common variation is neu-ah nam tok ("waterfall beef" but it could mean the dripping of meat juice during the grilling as well), in which beef is cut into thin strips instead of using ground beef. Larb is the national dish of Laos and its popularity has spread to Northeastern Thailand, where the cuisine is heavily influenced by Laos. It is quite common to see this popular Lao meat salad served at Lao and Thai restaurants. There is also a variant from Northern Thailand which does not use lime or fish sauce, but rather other local condiments for flavor and seasoning. "Larb pla" () is one kind of larb which made of minced fish mixed with spices. There is a kind of larb called ''lu'' (), which made of minced raw beef mixed with blood, bile and spices. Lu is usually eaten with vegetables and often served with beer or the local moonshine called lao khao.

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Tags: Asian, Entree, Laos, Meat, Thai

[edit] Ingredients

1	pound ground pork
¼	cups cup chicken stock
1	tablespoon minced garlic
1	tablespoon minced fresh Thai chilies
¼	cup thinly-sliced shallots
¼	cup fresh lime juice
⅓	cup fish sauce
1	teaspoon sugar
1	teaspoon grated ginger
½	cups thinly-sliced green onions
½	cup chopped fresh cilantro leaves
⅓	cup chopped fresh mint leaves
½	cup chopped basil leaves
2	Roma tomatoes, diced
1	head iceberg or butter lettuce leaves

[edit] Preparation

Step 1	Add ground pork and stock to a large sauté pan and cook for 5 minutes over medium-high heat. Add garlic, shallots and chilies and cook an additional 5 minutes, or until meat is done. Remove from heat and cool slightly.
Step 2	In a medium mixing bowl, whisk together lime juice, fish sauce, sugar and grated ginger. Add cooked pork mixture to this mixing bowl and stir until well combined.
Step 3	Add fresh herbs and stir to combine, or allow guests to choose which fresh herbs to add. Serve with tomatoes and lettuce leaves. Spoon ground pork mixture into lettuce leaves, garnish with fresh tomatoes.

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[edit] About Larb

Larb is a common dish in Thailand and Laos. It is most often made with chicken, beef, duck, turkey or pork.The meat is always ground or minced. It is flavored with fish sauce and lime, mixed with chili, mint and other vegetables. Roughly ground toasted rice (kao kua) is also a very important component of the dish. The dish is served with cabbage leaves and often a serving of sticky rice.