A larb is a Laos/Thai salad of minced meat and vegetables dressed with fish sauce and lime juice. I say sort of larb in my title because normally the meat would be the only thing cooked in the dish but as my lemongrass and ginger were rather old I gave them a bit of a stir frying too. As if there wasn't enough flavours going on I decided to chuck a clove of garlic in the wok too. I went for 3 tablespoons of fish sauce, which left it with a fairly strong flavour, how much you like that flavour should determine if you go for 2 or 3.
This is a big, bold dish. Lots of strong flavours all fighting against each other but also working well together. I ate it with leaves of iceberg lettuce, putting the salad in the leaves and rolling up. It would work well over rice or rice noodles too. There's lots of dressing and juices for them to soak up.
For a more traditional larb cook the pork on its own, either fried or boiled, putting everything else raw in the dressing.
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