Name: Spicy Thai Salad with Minced Pork (Larb)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: serves 4 as part of multi-course meal or for lunch
Cuisine: Thai
Ingredients: 3 tablespoons freshly squeezed lime juice; Lime wedges; Mint leaves for garnish; Fresh coriander leaves (cilantro) for garnish; 1 garlic clove, minced; 1 tablespoon palm or brown sugar; 4 cups (350 g) mixed baby greens; 1 tablespoon long-grain rice; 1 tablespoon high-heat cooking oil; 1 teaspoon minced lemongrass; ½ lb (250 g) ground pork; 3 tablespoons Basic Chicken Stock or store-bought; 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat); 2 tablespoons fish sauce (nam pla); 4 tablespoons crushed roasted peanuts; ½ small red onion, thinly sliced; 2 tablespoons finely chopped fresh Thai or italian basil; 2 tablespoons finely chopped fresh coriander leaves (cilantro); 12–14 fresh mint leaves; ½ cup (52 g) peeled, seeded, and diced cucumber; 1 red pepper, thinly sliced; 1 small shallot, finely sliced

Preparation info

serves
4
as part of multi-course meal or for lunch

Difficulty
Easy
Ready in
50 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

Larb or laab is traditionally served wrapped in lettuce leaves, but here, greens are incorporated as a mixed salad. I did the happy dance in my kitchen when I made this after being inspired by the larb I sampled on my last trip to Thai Town with my friend, Stacy. It is hands down one of the best salads I’ve ever tasted. I just can’t get enough of the zing from the red onions, richness from the pork and crunch from the toasted rice powder. All this marries beautifully with the sweet, salty,