Isan-inspired Larb

 

Larb has its origins in laos, though variations of the dish--basically a minced meat salad--have been popularized from northeast thailand, known as the isan region, down through bangkok. This version makes use of what should be commonly available in your food market. Feel free to ramp up the chiles if you like a less restrained salad. The Isan people would smile upon you.

What you will need

1 tablespoon sugar

3 garlic cloves

2 tablespoons jasmine rice, uncooked

Cooking spray

2 ounces ground pork

1 cup minced white mushrooms

3/4 pound ground turkey

3 tablespoons fresh Key lime juice

1 1/2 tablespoons fish sauce

4 shallots, very thinly sliced

3 Thai bird chiles, minced

2 cups napa (chinese) cabbage chiffonade

1/2 cup green onions cut into 1/4-inch dice

1/2 cup green beans trimmed and cut thinly on the bias

2 cucumbers, peeled and cut julienne

1 bunch fresh mint leaves

1 bunch Thai basil leaves, torn

1/2 bunch fresh cilantro

1 teaspoon Thai-style crushed chiles

2 Key limes, cut "seviche-style"

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