Larb Salad
By: Melissa Peterman
Published: Monday, November 30, 2009 - 5:50pm

Ingredients




1 pound ground pork 
cup cup chicken stock
1 tablespoon minced garlic
1 tablespoon minced fresh Thai chilies
1/4 cup thinly-sliced shallots
1/4 cup fresh lime juice
 cup fish sauce 
1 teaspoon sugar
1 teaspoon grated ginger
cup thinly-sliced green onions
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

Preparation

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. 

 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.
 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.

About


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.

Comments:
Lynn

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.