Larb
A warm salad of minced pork dressed with lime juice, fish sauce and chili, made nutty with toasted rice powder and lots of fresh herbs.
Method
- 1
Toast the rice in the dry frying pan over medium heat, shaking often, until deep golden and smelling of popcorn.
- 2
Let it cool, then grind to a coarse powder with the pestle and mortar.
- 3
Put the pork and water in the wok over medium heat.
- 4
Cook, breaking the meat into small crumbs, until it is just cooked through and no longer pink. Do not let it brown.
- 5
Take the wok off the heat and let the pork cool slightly so the herbs do not wilt at once.
- 6
Stir in the shallots, fish sauce, lime juice, chili flakes and sugar.
- 7
Add the toasted rice powder and mix well; it soaks up the juices and thickens the dressing.
- 8
Fold in the spring onions, mint and coriander.
- 9
Taste. It should be sour, salty and hot in about equal measure. Add more lime juice, fish sauce or chili to suit.
- 10
Serve warm or at room temperature with the lettuce leaves and cucumber.
Notes
- Make a larger batch of toasted rice powder. It keeps for weeks in a sealed jar.
- Minced chicken, duck or finely chopped mushrooms all work in place of the pork.
Equipment
Small dry frying pan, Pestle and mortar or spice grinder, Wok or frying pan, Mixing bowl