Larb Recipe

February 25, 2011

I’ve been bringing the following dish to work for lunch quite a few times over the last month – it’s my take on the classic Thai dish Larb and always gets complimented on the aromas as it’s heating up.


500g Meat: your choice – chicken, pork or turkey mince all work well.

3-4 Spring onions
½ White onion
½ Red onion
½ Zucchini (small)
1 Carrot (small)
3-4 slices of ginger

¼ cup Coriander
¼ cup Mint leaves

2-3 Limes
2-3 tablespoons of Fish sauce
1 tablespoon Sugar
Chilli flakes to taste

-To make the rice powder, heat a handful of raw rice in a pan until lightly toasted (not black!), then stick it in a food processor until it’s a coarse powder.
-Remove spring onion roots, and finely chop. Slice onions, grate carrot, julienne zucchini and finely grate ginger.
-Juice limes, mix in fish sauce and sugar.
-Mince meat and pan fry. When the meat is almost finished cooking, reduce heat and mix in onions, zucchini, carrot ginger, lime juice/fish sauce mix, rice powder and chili to taste. Add spring onions last as they can brown fairly quickly which isn’t a great look.
-Toss through mint leaves and chopped coriander before serving.
-Serve on lettuce, with rice, or on it’s own.

-If you like it with more dressing, add 1 tablespoon of fish sauce to each additional lime.
-If you can’t be bothered making rice powder, another alternative is to crush a handful of cashew nuts.
-Carrot and zuccini aren’t “traditional” for larb. I like them because they add a complimentary dash of colour and more veggie bulk.


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