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.
Total Time
25min
5.0
2 Ratings
Author: Wok & Skillet
Servings:
4
Ingredients
•
1
tsp
Glutinous Rice
or Ground Roasted Peanuts
•
1/2
Lime
, juiced
•
1
tsp
Fish Sauce
•
2
Tbsp
Water
•
2
Tbsp
Cooking Oil
•
2
Shallots
•
1
lb
Pork
, ground
•
2
tsp
Brown Sugar
•
1
tsp
Chili Powder
•
4
Tbsp
Red Onions
, thinly sliced
•
1
bunch
Fresh Basil Leaves
•
1
bunch
Fresh Mint Leaves
•
1
head
Romaine Lettuce
Cooking Instructions
1.
Put the Glutinous Rice (1 tsp) in a wok over very low heat. Use your wok spatula to stir it frequently until it becomes a deep golden brown color.
2.
Allow to cool, then grind the toasted rice in a food processor or blender to the consistency of course ground black pepper.
3.
Combine the juice from Lime (1/2), Fish Sauce (1 tsp) and Water (2 Tbsp) in a small bowl. Set aside.
4.
Heat Cooking Oil (2 Tbsp) in a wok over medium-high heat. Add Shallots (2) to wok.
5.
When shallots have turned slightly brown, add Pork (1 lb). Stir-fry the pork so it cooks evenly and completely.
6.
Add the sauce mixture to the pork, then stir well. When most of the water has evaporated, turn off the heat.
7.
Add Brown Sugar (2 tsp), Chili Powder (1 tsp) and toasted glutinous rice powder (or ground roasted peanuts) to the pork.
8.
Stir well to combine all the ingredients, then transfer the pork to a large bowl.
9.
Allow the pork to cool, then stir in Red Onions (4 Tbsp), Fresh Basil Leaves (1 bunch) and Fresh Mint Leaves (1 bunch).
10.
Transfer the pork to a serving bowl, then serve with Romaine Lettuce (1 head) leaves.
Nutrition Per Serving
CALORIES
274
FAT
12.1 g
PROTEIN
25.9 g
CARBS
17.2 g
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