Thai Larb Salad is a light but flavorful combination of savory ground meat paired with fresh herbs. A dish so versatile it can be enjoyed on its own, over rice, or as lettuce wraps. The cool, crisp lettuce leaves are a fantastic complement to the bold Thai flavors in the meat.
Author: Wok & Skillet
or Ground Roasted Peanuts
, thinly sliced
Fresh Basil Leaves
Fresh Mint Leaves
Glutinous Rice (1/2 Tbsp)
in a wok over very low heat. Use your wok spatula to stir it frequently until it becomes a deep golden brown color.
Allow to cool, then grind the toasted rice in a food processor or blender to the consistency of course ground black pepper.
Lime Juice (1 Tbsp)
Fish Sauce (1/2 Tbsp)
Water (2 Tbsp)
in a small bowl. Set aside.
Cooking Oil (2 Tbsp)
in a wok over medium-high heat. Add
When shallots have turned slightly brown, add
Pork (1 lb)
. Stir-fry the pork so it cooks evenly and completely.
Add the sauce mixture to the pork, then stir well. When most of the water has evaporated, turn off the heat.
Brown Sugar (1/2 Tbsp)
Chili Powder (1 tsp)
and toasted glutinous rice powder (or ground roasted peanuts) to the pork.
Stir well to combine all the ingredients, then transfer the pork to a large bowl.
Allow the pork to cool, then stir in
Red Onions (1/4 cup)
Fresh Basil Leaves (1 bunch)
Fresh Mint Leaves (1 bunch)
Transfer the pork to a serving bowl, then serve with
Romaine Lettuce (1 head)
Nutrition Per Serving
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