Fructose Free 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)
Ingredient noteThis recipe uses only a small amount of thai chili pepper per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid thai chili pepper, please tap it and change its rating to Red.
- 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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