TV can be a source for inspiration, after watching a re-run of DDD, I had to make this dish.
Larb (ลาบ) is a mince meat salad, and regarded as the national dish of Laos, but this dish is also known as a Thai dish from the north-eastern region of Isan.
The minced pork is wonderfully seasoned with fish sauce, chili flakes, lime juice, toasted sticky rice for texture, and an assortment of fresh herbs to bring it all together.
I served the larb with lettuce leaves and a papaya slaw, for recipe go HERE
1 dl chopped shallots
2 shredded garlic cloves
1 tablespoon of chili flakes
400 grams minced pork
1 tablespoon of palm sugar
1 tablespoon of fish sauce
1/2 tsp Sriracha sauce, how much depends om the heat you want
1 – 2 limes
long leafed coriander or regular coriander
3 – 5 spring onions (green onions)
About 20 leaves or so of fresh mint
Iceberg lettuce or hearts of romaine leaves
First step is to make the toasted rice (khao kua ข้าวคั่ว).
Fry uncooked sticky rice in a dry frying pan on low to medium heat, Stir continuously, roast the rice until it turns from white to golden-yellow and fragrant, almost like popcorn . It takesabout 15 minutes or so.
Once the rice is finished roasting, and has cooled off a bit, put it into your stone mortar and pestle. Pound the rice until it turns into a coarse powder or use a blender or food processor. Put your toasted sticky rice powder in a bowl aside.