A spicy Laotian style meat salad.

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Name: Larb - Laab - Lahb
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Asian/Laotian
Ingredients: 1 lime (juice and zest); 1 lb ground pork; 10-15 dry thai chiles; 1 cup white rice; 1 cup cabbage shredded; 3 medium shallots finely sliced; 2 tablespoon fish sauce; 3 tablespoons cilantro fresh chopped; 3 tablespoons fresh mint; thai basil garnish

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INGREDIENTS

1 lime ; (juice and zest)
1 lb ground pork
10-15 dry thai chiles
1 cup white rice
1 cup cabbage ; shredded
3 medium shallots ; finely sliced
2 tablespoon fish sauce
3 tablespoons cilantro ; fresh chopped
3 tablespoons fresh mint
thai basil ; garnish

Servings

INSTRUCTIONS

In a large heavy frying pan cook dry fry the rice until very brown then remove and set aside to cool.

In the same pan dry fry the dried chillies until very dark, almost black. Remove and set aside to cool.

Grind the dried chillies to the consistency of dried red chilli flakes

Grind the toasted rice to the consistency of sand.

I use a old coffee grinder for grinding the rice and chillies.

In a large wok bring 1 cup water to a boil then add the ground pork. Mix while cooking to ensure it is loose and not clumped. Add water as necessary to prevent the meat from drying out while cooking.

When the meat is cooked, add the fish sauce and lime juice. Add the crushed toasted rice to thicken the mixture. The meat should have no 'free' liquid in it once the rice is added. I always make extra rice and then add what I need to soak up the extra liquid. You can save the rest of the toasted rice for your next batch.

Remove from the heat and add the lime zest, shallots cilantro and mint.

Server the meat mixture on a bed of chopped cabbage and garnish with the fresh thai basil.

NOTES

I prefer the pork, but many different meats can be substituted. Beef, Chicken, Turkey, Duck.

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Larb - Laab - Lahb

1 lime (juice and zest)
1 lb ground pork
10-15 dry thai chiles
1 cup white rice
1 cup cabbage shredded
3 medium shallots finely sliced
2 tablespoon fish sauce
3 tablespoons cilantro fresh chopped
3 tablespoons fresh mint
 thai basil garnish

In a large heavy frying pan cook dry fry the rice until very brown then remove and set aside to cool.
In the same pan dry fry the dried chillies until very dark, almost black. Remove and set aside to cool.
Grind the dried chillies to the consistency of dried red chilli flakes
Grind the toasted rice to the consistency of sand.
I use a old coffee grinder for grinding the rice and chillies.
In a large wok bring 1 cup water to a boil then add the ground pork. Mix while cooking to ensure it is loose and not clumped.   Add water as necessary to prevent the meat from drying out while cooking.
When the meat is cooked, add the fish sauce and lime juice.  Add the crushed toasted rice to thicken the mixture.   The meat should have no 'free' liquid in it once the rice is added.  I always make extra rice and then add what I need to soak up the extra liquid.  You can save the rest of the toasted rice for your next batch.
Remove from the heat and add the lime zest, shallots cilantro and mint.
Server the meat mixture on a bed of chopped cabbage and garnish with the fresh thai basil.

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laab
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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (547g)
Recipe Makes: 2 Servings

Calories: 584
Calories from Fat: 23 (4%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 1435.2mg		49 %
Potassium 530.7mg		14 %
Total Carbohydrate 133.4g		39 %
	Dietary Fiber 16.9g	68 %
	Sugars, other 116.5g
Protein 14.1g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 584

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