Thai Larb Salad – Lukewarm Thai Minced Meat Salad
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 10 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 5 teaspoon sticky rice
- 300 g minced pork or mixed
- 1 teaspoon chilli flakes
- 1 pinch (s) sugar
- 1 tablespoon fish sauce
- 1 lime (s), juice it
- 4 small shallot (s)
- 3 spring onion (s)
- 20 mint leaves, fresh
- Thai basil
- 0.5 ½ bunch coriander greens
Print Recipe
Pin Recipe Instructions
- Roast the 5 teaspoons of glutinous rice in a non-stick pan over medium heat until they turn evenly brown and smell (takes about 10-15 minutes). Let it cool down a bit and then grind it into a somewhat granular powder in a mortar (or, alternatively, chop it in a blender - it is quite exhausting by hand).
- Fry the minced meat in a pan while stirring until it is cooked through. Add a teaspoon of the roasted and ground rice and the chili powder to the minced meat in the pan. Then add sugar, fish sauce and lime juice. Stir and let cool a bit together (I don`t like it too sour, I usually only add 1 - 2 tablespoons of lime juice, everyone has to know that for themselves)
- Cut the shallots into fine wedges and the spring onions into fine rings. Coarsely chop the coriander leaves and finely chop the mint leaves. Put everything in the pan, stir and season to taste. Season to taste with fish sauce, lime juice, chilli flakes.
- Served on a plate with mint leaves, Thai basil and coriander garnish.
- Side dish: jasmine or sticky rice. Ideally, serve it lukewarm, but it also tastes cold.
- Tips: I personally like to add 1 - 2 romaine lettuce leaves, some cucumber slices, carrot wedges, possibly beans and a column of cabbage next to it - or a freshly sliced red chili.
- For seasoning at the table, I chop chilli and mix it with fish sauce and lime in a bowl.
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