Thai Pork Larb Recipe
Prep Time:
5 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 6 tablespoons uncooked Thai glutinous rice
  • 1 tablespoon cooking oil
  • 1 lb pork mince
  • 2 tablespoons fish sauce
  • 3 shallots, peeled and chopped
  • 1 tablespoon finely grated ginger
  • 1 lemongrass stalk, finely chopped
  • 1 - 2 bird's eye chilies, finely chopped
  • Juice 1 large lime
  • ⅓ packed cup fresh mint, roughly chopped
  • ⅓ packed cup fresh cilantro, roughly chopped
  • ⅓ packed cup fresh Thai basil, roughly chopped
  • ½ cup red cabbage, finely chopped
  • 1 little gem lettuce, washed, to serve
Directions
  1. Heat up a pan to a medium heat, and then add the Thai glutinous rice to the dry pan and toast it until it is an even golden color. This should take roughly 10 minutes. Then remove the toasted rice from the pan and add it to a food processor. Grind the rice until it becomes a textured powder.
  2. Heat up a large frying pan to a medium-high heat. Add the oil to the pan and then add the pork mince, the fish sauce, and 2 tablespoons of water. Proceed to fry the pork mince until it is just cooked through.
  3. Add the chopped shallots, the ginger, the lemongrass, and the chilies to the pan. Mix everything in and then turn the heat off.
  4. Stir in the roughly chopped mint, the cilantro, and the Thai basil, along with the toasted rice powder and the red cabbage.
  5. Serve the larb hot and fresh with little gem lettuce leaves.