Thai Larb Salad

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/2 Tbsp

Glutinous Rice

or Ground Roasted Peanuts

1/2

Lime , juiced

1 Tbsp juice per 4 servings

1/2 Tbsp

Fish Sauce

2 Tbsp

Water

2 Tbsp

Cooking Oil

2

Shallots

1 lb

Pork , ground

1/2 Tbsp

Brown Sugar

1 tsp

Chili Powder

1/4 cup

Red Onions , thinly sliced

1 bunch

Fresh Basil Leaves

1 bunch

Fresh Mint Leaves

1 head

Romaine Lettuce

Cooking Instructions

HIDE IMAGES

Step 1

Put the 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.

Step 2

Allow to cool, then grind the toasted rice in a food processor or blender to the consistency of course ground black pepper.

Step 3

Combine the juice from Lime (1/2) , Fish Sauce (1/2 Tbsp) and Water (2 Tbsp) in a small bowl. Set aside.

Step 4

Heat Cooking Oil (2 Tbsp) in a wok over medium-high heat. Add Shallots (2) to wok.

Step 5

When shallots have turned slightly brown, add Pork (1 lb) . Stir-fry the pork so it cooks evenly and completely.

Step 6

Add the sauce mixture to the pork, then stir well. When most of the water has evaporated, turn off the heat.

Step 7

Add Brown Sugar (1/2 Tbsp) , Chili Powder (1 tsp) and toasted glutinous rice powder (or ground roasted peanuts) to the pork.

Step 8

Stir well to combine all the ingredients, then transfer the pork to a large bowl.

Step 9

Allow the pork to cool, then stir in Red Onions (1/4 cup) , Fresh Basil Leaves (1 bunch) and Fresh Mint Leaves (1 bunch) .

Step 10

Transfer the pork to a serving bowl, then serve with Romaine Lettuce (1 head) leaves.