Authentic and Punchy Thai Larb
Thai · Organized from the video by School of Wok
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Ingredients
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Steps
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- 1
Toast the glutinous rice in a pan until golden brown and fragrant, then grind it with lime leaves in a mortar and pestle until fine.
💡 The toasted rice provides a creamy, nutty texture to the dish.
- 2
Heat cooking oil in a frying pan and fry the pork mince until it sizzles and begins to cook.
💡 You can substitute pork with chicken or turkey.
- 3
Add the finely chopped lemongrass to the pan and stir to combine with the pork.
💡 Keep the lemongrass fine to avoid large chunks in the final dish.
- 4
Add the minced garlic to the pan and stir.
💡 Garlic adds a necessary pungent flavor.
- 5
Add the finely diced red onion to the pan and let the heat gently soften it.
💡 Red onion can be substituted with shallots.
- 6
Stir in the bird's eye chilies to add heat.
💡 Adjust the amount of chilies to your preferred spice level.
- 7
Add the coriander leaves, lime juice, fish sauce, and palm sugar. Mix well until the sugar dissolves.
💡 The dish should be a balance of salty, sour, and slightly sweet.
- 8
Turn off the heat and add more lime juice if needed to balance the acidity, then stir in the toasted rice powder.
💡 Don't cook the lime juice too much to avoid bitterness; adding it at the end retains freshness.
- 9
Garnish with sliced spring onions and serve.
💡 The toasted rice powder is essential for balancing the sharp flavors.
Tips
- The toasted rice powder provides a creamy, nutty texture that balances the sharp flavors.
- If using lime juice, add it at the end to avoid bitterness.
- The dish should be a balance of salty, sour, and slightly sweet.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: School of Wok on YouTube