Larb is a traditional dish of Laos, considered a national symbol. It is a minced meat salad, usually served warm, with fresh herbs, toasted rice powder, and a fragrant dressing made from lime juice and fish sauce. Larb is appreciated for its freshness and its balance of flavors. it can be used with pork, chicken or fish.
Ingredients
Preparation
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Prepare the toasted rice powder: Toast a few tablespoons of raw rice in a dry pan until golden brown. Then grind it into powder using a mortar or spice grinder. Reserve.
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Cooking the meat: Heat a frying pan over medium heat. Add the minced meat without adding oil, then cook, stirring regularly, until well cooked. Drain any excess liquid and set aside.
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Prepare the vegetables and herbs: While the meat is cooking, finely slice the onion, garlic, coriander, mint, and spring onions. Also cut the chili pepper into thin slices if you want to add spice.
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Seasoning: In a bowl, mix the cooked meat with the chopped onion, garlic, and chili pepper. Then add the fish sauce and lime juice. Mix well so that the meat soaks up the flavors.
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Incorporation of herbs: Add the coriander, mint, and spring onions. Mix gently so as not to crush the herbs.
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Finishing: Sprinkle toasted rice powder over the meat to add a crispy texture.
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Serving: Serve the larb warm in lettuce leaves to make small bites, accompanied by sticky rice.
