Classic Larb Salad
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Learn more →Ingredients
4 servings
Toasted Rice Powder
- 2 tbsp uncooked jasmine rice
Larb
- 1 lb ground pork (or ground chicken)
- 3 tbsp fish sauce
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp sugar
- 2–4 dried thai chilies, roughly crumbled (adjust to heat preference)
- 4 shallots, thinly sliced
- ½ cup fresh mint leaves, roughly torn
- ½ cup fresh cilantro leaves and tender stems, roughly chopped
- 3 scallions, thinly sliced
- 2 tbsp water
For serving
- butter lettuce or cabbage leaves, for serving (optional)
- steamed jasmine rice or sticky rice, for serving (optional)
- sliced cucumber, for serving (optional)
Instructions
- 1
Toast the rice: add the uncooked jasmine rice to a small dry skillet over medium heat and cook, stirring frequently, until the grains are deep golden and smell nutty, about 5–7 minutes. Transfer to a spice grinder or mortar and pestle and grind to a coarse powder. Set aside.
- 2
Cook the pork: heat a large skillet or wok over medium-high heat. Add the ground pork and the water, breaking the meat into small pieces with a spatula. Cook, stirring occasionally, until the pork is cooked through with no pink remaining and registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Remove from heat and let cool for 2–3 minutes — the meat should be warm but not steaming hot when you dress it.
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