Thai larb
Eating Thai food is a fantastic experience. Each flavour should be able to be tasted separately, leaving the mouth feeling clean and ready for more. Thai cooking is about balance and harmony, and no particular flavour should dominate. This recipe is a very firm family favourite.
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Servings: 4
Equipment
- Wok or frying pan
Ingredients
Thai larb
- 2 tablespoons raw rice
- 500 g coarsely minced chicken can substitute for beef or pork (see vegetarian & vegan substitute notes also)
- 1 lemongrass stem white part only, very finely chopped
- 1 teaspoon of dried red chilli flakes
- 50 ml fish sauce
- 1-2 limes juiced
- 2 tablespoons coriander leaves only and washed
- 2 tablespoons of chopped spring onion
Dipping sauce
- 2 fresh red chillies deseeded and roughly chopped
- 4 cloves garlic
- 3 coriander roots
- 1 teaspoon salt
- 1 cup white sugar
- ½ cup water
- ½ cup rice vinegar
- 1 tablespoon fish sauce
- Fresh coriander leaves to serve
To serve
- Ice berg lettuce leaf cups washed and chilled (or substitute for cos lettuce cups)
- Mint leaves to serve
Instructions
- Place the rice in a pan and cook for 2 minutes, tossing the pan.
- Grind in a mortar and pestle or mini food processor.
- Heat a wok on high heat. Add 2 tablespoons of water and when boiling add the minced chicken, stirring well to break up & until cooked.
- Add the lemongrass, ground roasted sticky rice, dried chilli flakes, fish sauce & lime juice.
- Stir in the coriander leaves and spring onion.
- Spoon into individual Iceberg lettuce leaves & garnish with the mint leaves.
- Served with the dipping sauce spooned over the top.
- *For a vegan & vegetarian friendly version, use tofu that has been blitzed finely or chopped finely. Alternatively, us vegan mince instead of chicken mince & use a vegan friendly fish sauce.