Larb is a very well known Thai dish. This recipe is easy to follow and you can substitute chicken or beef in place of pork. The ingredients are easily sourced at any local market.
Cooking Method
Heat half the oil in a wok over high heat until just smoking. Add half the pork mince, lemon grass and chilli and stir-fry, breaking up any lumps, for 3-4 minutes or until pork changes color. Transfer to a heatproof bowl. Repeat with the remaining oil, pork, lemon grass and chilli, reheating the wok between batches. Set aside for 15 minutes to cool slightly.
Now whisk together the lime juice, fish sauce, sweet chilli sauce and lime rind in a small bowl until well combined. Drizzle the dressing over the pork mixture. Add the onion, coriander and mint and stir to combine. Spoon the pork mixture among lettuce leaves and sprinkle with peanuts to serve.
| Ingredients | Serves 4 |
| Peanut oil | 1 tbspn |
| Pork mince lean | 500 g |
| Lemon grass finely chopped | 1 stem |
| Long green chilli | 1 fresh, finely chopped |
| Fresh lime juice | 60 ml |
| Fish sauce (Tiparos) | 1 tbspn |
| Sweet chilli sauce | 1 tbspn |
| Finely grated lime rind | 1 tspn |
| Small red onion, thinly sliced | ½ |
| Fresh coriander leaves | 1/3 cup |
| Torn fresh mint | 2 tbspns |
