Monthly Archives: April 2017

what rhymes with Larb?

I have an answer…..deliciousness!!!

Went to the Ham to see the Sistah 2 weekends ago. Saturday night was a “stay in, let the kids veg, movies, drink wine, cook at home” kinda night….she had bought ground pork and requested…you guessed it…LARB!!!

For those of you who may not know, larb is a Thai dish, usually a salad or appetizer, with ground pork or chicken and a variety of spices eaten with lettuce or steamed cabbage leaves. We ate ours over lettuce and there was NO dressing needed.Larb usually has juices from cooking and flavors that drip out of the leaves, so salad is a great medium.

I like to mix things up and have eaten it 1) tossed in cooked rice noodles 2) wrapped with rice noodles in spring roll wrappers 3) with salad 4) over a small bit of rice.

Here are the key ingredients you put in your pan, let it cook a bit until you start to smell it and then add the meat.

I am not going to lie…I do NOT measure. I happen to know what all these taste like and who overpowers whom. I would say start with sesame oil and you can mix in some olive or canola or avocado oil. Then add the garlic, ginger, lemongrass, lime juice, and cilantro. Maybe about a teaspoon or so each. The about a tablespoon or more of fish sauce. You can Also add some sweet chili sauce or Sriacha if you want a little more ‘kick’.

Add your meat (ground pork or chicken is best)…we used one pound

Then it cooks down and I added about a quarter of a red onion, thinly sliced. Tossed until the onions are a bit softer, but still have a crunch.

You can add some sliced scallions or chopped fresh cilantro at this time. Stir and the Serve in any of the above listed fashions and enjoy.

I assure you, deliciousness!