Larb is one of the most popular Thai Northeastern dishes, which means minced or ground meat. You can use any meat you like such as beef, pork, turkey, chicken, or even duck. It also can be made as a vegetarian dish by using tofu or mushrooms as well. In Thailand, you can find small food carts selling a delicious Northeastern Cuisine everywhere.
My family and I love som tum or green papaya salad as well as larb and they both go really well with steamed sticky rice. We always order from our neighbor who sells food near by our house in Bangkok. This dish is a simple but has a wonderful variety of flavors and textures. It is also a very healthy and low-fat dish so let’s get started it ka!
Ingredients: serves 2-3
1 lb boneless skinless ground turkey or any meat you like
4 tablespoons toasted rice powder (I use brown jasmine rice)
3 scallions, chopped
5 tablespoons chopped mint leaves
1 shallot, chopped
4 tablespoons lime juice
1 teaspoon soy sauce
3 teaspoons fish sauce
2 teaspoons chili flakes
pinch of ground pepper
4 garlic cloves, minced
1 cup chicken stock or water
fresh endive, lettuce, cabbage or your favorites for serving
steamed sticky rice
Directions:
To make toasted rice, by adding raw sticky or jasmine rice in a dry skillet over medium heat and toast until golden brown. Then grind toasted rice in the coffee grinder or pound in the mortar and pestle.
Heat skillet over medium heat and pour chicken stock or water. Add ground turkey and minced garlic, stir until cooked through. Season it with soy sauce and pepper. Remove from the heat.
In a mixing bowl, add cooked turkey, chopped shallots, scallion, fish sauce, lime juice , ground chili, toasted rice powder, mint and mix well. Adjust seasoning to taste. Serve immediately over lettuce or endive leaves. You can garnish larb with mint or cilantro leaves. This dish can be served as an appetizer or as a healthy meal. I prefer to eat my larb gai with sticky rice and fresh veggies ka.
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Lada's Kitchen 