Larb is sour and spicy at the same time. It’s not a hot food, it’s mostly eaten at room temperature or cool. It is a quick and easy dinner. In Thailand we usually eat this with sticky rice and cabbage. Here at home we also like to eat it with some cucumber slices and iceberg lettuce.
Ingredients
250g Ground Pork
1 Green Onion
1 Shallot
3-4 Cilantro stems
1.5 tbsp Lime
1 tbsp Fish Sauce
1/2 tsp sugar (or 1 tsp palm sugar)
1.5 tbsp ground roasted sticky rice
Mint leaves
1 tbsp chili flakes
Instructions
1. In a medium pot boil some water. Once water is boiled cook up the ground pork. Make sure you break up the ground pork into small pieces
2. Drain all the liquid and set the minced pork aside
3. Roast up some thai glutinous rice until golden brown then grind it in a mortar. If you don’t have a mortar you can use a blender.
4. In a mixing bowl put all the ingredients together and mix well.
5. Place in a bowl and enjoy with sticky rice and lettuce leaves.
