Larb is traditionally a pork salad. Pork is very popular in SE Asia, but chicken is superb also. This seems popular in Cambodia, Laos, and Thailand. Unsurprisingly, there is a fair amount of crossover.
Like many of my recipes, this is a base recipe. Feel free to add or subtract as you please.
If you like, you could use cooked rice, jasmine or sweet. This method adds a bit of a crunch and adds a different flavor.
Larb2 Tbsp sweet rice
- On medium-low heat, toast the rice, without oil, until a little brown and fragrant
- Remove from heat and crush the rice into a coarse powder. A mortar and pestle works great here
- Set aside
1/4 tsp honey
1 Tbsp fish sauce
1 juiced lime
- Heat the work up over medium high heat
- Add the chicken or pork and stir until cooked
- Add in the powdered rice, and the rest of the ingredients
- Stir for about two minutes
2 shallots, thinly sliced
3 scallions, chopped
1/3 cup mint
1/3 cup cilantro
1 carrot thinly sliced
3 Tbsp lemongrass, minced
1 head lettuce - romaine or whatever
- Add the remaining ingredients, except the lettuce into the wok
- Stir over medium heat for a minute or two
- Serve over a bed of lettuce
This can be served alone or with jasmine or sweet rice. I made Mantou - a Chinese steam roll and was excellent as a side.