Considered the national dish of Laos (also shared in northeastern Thailand as part of Isan culture), larb combines minced meat with fresh herbs and toasted rice in a very characteristic balance of flavors.
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larb
Traditional Lao Larb - Minced Meat Salad with Herbs, Authentic Step by Step Recipe.
- Laos
- MAIN COURSES
- Light
- High protein
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 26 g
- Carbohydrates 14 g
- Fat 18 g
Story behind the dish
Preparation
Larb is a Lao preparation with easy difficulty. Reserve about 30 minutes in total (20 for mise en place and preparation, 10 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of minced chicken or pork.
- Have ready: 3 tablespoons of toasted and ground glutinous rice (khao khua).
- Have ready: 3 tablespoons of lime juice.
- Have ready: 3 tablespoons of fish sauce.
- Have ready: 2 shallots.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Dry roast raw glutinous rice until golden brown
Dry roast the raw glutinous rice until golden brown, grind it into a coarse powder (khao khua). Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Cook the minced meat in a pan with a little water
Cook the minced meat in a pan with a little water, breaking up any lumps, until it is cooked but juicy. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Remove from the heat and add the lime juice and fish sauce…
Remove from the heat and add the lime juice and fish sauce while it is still hot. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the finely chopped shallot
Add the finely chopped shallot, chilli powder and ground toasted rice. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add chopped mint and cilantro just before serving.
Add chopped mint and cilantro just before serving, mixing gently. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve with fresh lettuce leaves to wrap
Serve with fresh lettuce leaves to wrap, and glutinous rice on the side. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The toasted and ground rice (khao khua) is the distinctive element of texture and aroma, do not skip it.
- Add the fresh herbs at the end so they don't lose their aroma with the heat.
Variations
- Fish larb.
- Vegetarian version with crumbled tofu.
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