Name: Larb
Yield: 4
Cuisine: Laos
Ingredients: 1 lb ground pork or chicken; 2 tbsp uncooked sticky rice; 2 tbsp fish sauce; 3 tbsp lime juice; 1 tsp chili flakes; 2 shallots, thinly sliced; 3 scallions, sliced; 1/2 cup mint leaves; 1/2 cup cilantro; Lettuce leaves and sticky rice for serving

Where it comes from

Larb is the national dish of Laos and is equally loved in northeastern Thailand. It is typically served with sticky rice and raw vegetables, and eaten with the hands.

Explore the cuisine of Laos, Thailand.

Recipe

Make Larb at home

Serves 4Time 30 minutes

Ingredients

1 lb ground pork or chicken
2 tbsp uncooked sticky rice
2 tbsp fish sauce
3 tbsp lime juice
1 tsp chili flakes
2 shallots, thinly sliced
3 scallions, sliced
1/2 cup mint leaves
1/2 cup cilantro
Lettuce leaves and sticky rice for serving

How it's made

Toast the sticky rice in a dry pan until golden, then grind to a coarse powder.
Cook the ground meat in a splash of water over medium heat, stirring, until just cooked; drain off excess.
Let the meat cool for a few minutes.
Toss with fish sauce, lime juice, chili flakes, and toasted rice powder.
Mix in shallots, scallions, mint, and cilantro.
Taste and adjust and serve with lettuce leaves and sticky rice.