This Lao/ Northern Thailand dish is a fresh flavourful Southeast Asian extravaganza. It is a dish of pork mince, flavoured with lime juice and fish sauce and various other ingredients such as chilli and coriander. This Larb is packed full of flavour and includes snow peas, broccolini and capsicum with all the ingredients and flavours working together to achieve that magic balance of hot(spicy), sour, sweet and salty.
There are quite a few ingredients which make up this dish but it is not hard to make- just allow a little time to prep and cook, it’s well worth it! I have only used a wok to cook this dish but you could cook it in a large frypan….maybe reduce ingredients by a third for frypan
Served with baby cos and rice
1.5 kgs of pork mince
1.5 tbs peanut oil
3 cloves of garlic, crushed
Two thirds of a cup of grated palm sugar
1.5 cups of fried shallots – you can get these from most supermarkets now (previously I had to go to an Asian supermarket)
1 packet of lime or makrut leaves, very finely chopped – from supermarkets, generally in the salad frig
4 tbs lime juice
1.5 cups of roasted peanuts – roast them in the oven for around 10 mins and don’t let them blacken/burn!
1 packet broccolini, halved lengthways
2 packets of snow peas
2 red capsicums - I like the long ones. Slice them into rounds and then halve
2-3 fresh red chillies – cut in half lengthways, remove seeds and slice into small bits
1.5 pots or bags of coriander, coarsely chopped – key ingredient
1 bag of baby cos leaves or sweet petite cos
750 gms rice – I sometimes “cheat” and use 3 packets of “boil in a bag”!