This is a traditional dish which originates from North Eastern Thailand. Being an Isaan item can have problems for the western taste buds, with the extreme degree of chili ‘heat’. This recipe has been modified, to retain the original taste and texture, but tone down the spiciness. However, if you wish to increase the amount of chili powder indicated this will increase the ‘fire’.
Larb may be prepared as beef, pork or chicken. The recipe presented here is for pork as I believe it is the most popular variation. Serve with side dish of iced sliced cabbage and runner beans.
| Ingredients | Serves 2-4 |
| Ground pork | 200 gm |
| Onion diced small | 1 |
| Shallots chopped | 15 gm |
| Dry-fried rice | 1 tbspn |
| Fish sauce | 1 tbspn |
| Lemon juice | 1 tspn |
| Chili powder | 1 pinch |
| Mint and dill leaves for garnish | |
Cooking Method
Dry-fry rice in a pan or roast in oven till golden brown. Grind or pound it coarse with mortar and pestle and set aside.
Cook the pork in a non-stick pan over a low heat. Mix in the other ingredients, stirring well. Check the mixture for seasoning, adding more fish sauce or lemon juice to suit and serve, garnishing with mint and dill on the top.
