Low Sugar Classic Larb Salad

Total time35 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

Toasted Rice Powder

2 tbsp uncooked jasmine rice

Larb

1 lb ground pork (or ground chicken)
3 tbsp fish sauce
Red Boat Fish Sauce 40° North Hokan Fish Sauce Phu Quoc Fish Sauce
MW Polar Fish Sauce
Rufina Patis Fish Sauce
See all
3 tbsp fresh lime juice (from about 2 limes)
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
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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