Larb Salad


1 pound ground pork
1 tablespoon minced garlic
1 teaspoon sugar
1 teaspoon grated ginger
1/2 cup chopped fresh cilantro leaves
cup chopped fresh mint leaves
1/2 cup chopped basil leaves
1 head iceberg or butter lettuce leaves


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.
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.
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.




Lynn's picture

Way, way too much fish sauce. It completely overpowered all the other flavors. Won't make again. If you try, I'd suggest no more than a tablespoon of the fish sauce.


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.


8.0 servings


Monday, November 30, 2009 - 5:50pm


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