Friday, February 10, 2012


My good friend, Norman surprised my co-workers & I with this special dish for lunch today. For some of you who don't know or have never of Larb, it is a meat salad that is a specialty from Thailand. It was actually created by a group of Laotian people residing in the Isan area of northeast Thailand.
I'm including Norman's recipe so you can make it's sooo good!

Pork Larb
1 lb ground pork (also good with chicken or turkey)
     Cook in ~2 TB oil in a nonstick skillet, breaking up clumps. When thoroughly cooked, drain well the                 fat the fat & juices, place in a bowl & let cool.
4 pieces garlic, minced
4 TB lime juice~ about 2 limes
     Add garlic & lime juice to cooled pork, mixing well. Then add:
4 TB fish sauce (Norman uses GOLDEN BOY BRAND)
1 tsp. sugar
1 tsp. chili pepper flakes (Norman uses OT KHO XAY brand)
1/2 tsp. galangal powder (Norman uses BOT GIENG-CHAI Caravelle brand)
(optional: toast chili pepper flakes & galangal in a skillet for 1 min. or until fragrant on low heat)
     Mix well. Adjust taste. Can add more fish sauce if needed for saltiness.
2 TB (~1/4 c.) shallots, sliced
1/4 c. green onions, sliced, using only the white part of the onion
1/3 c. fresh mint leaves, chopped
1/4 c. cilantro, chopped
     Mix together & add to the seasoned pork mixture.
     After all the ingredients have been added & thoroughly mixed, toss the larb with 2TB rice powder
(Norman uses THINH VIETNAM brand)

     Serve on a platter over a bed of shredded lettuce. Or it can be served as an appetizer using cabbage leaves as a "cup" to hold the larb by cutting 1 head of cabbage in 1/4, then gently separating the leaves.

     Serve at room temperature. Best if cooked 2 hours before serving.

I have used this recipe several times & it's always been a "hit" with my guests...Enjoy!!!

Yours truly, Karen

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