Larb As Made By Aria
Fragrant herbs, tangy lime juice, and savory ground meat come together in a harmony of flavors that will excite your taste buds. Enjoy it wrapped in lettuce leaves or served over rice for a truly delightful meal.
for 4 servings
- 3 ⅓ cups Thai sticky rice (1.3 kg), divided
- cold water, for soaking rice
- ⅔ cup low-sodium chicken stock (160 mL)
- 2 lb lean ground pork (910 g)
- 4 cloves garlic, minced
- 2 large shallots, thinly sliced
- 2 stalks lemongrass, green tops discarded and pale yellow stalks minced (about ⅓ cup)
- 1 1½-inch piece galangal root, peeled and finely grated
- ⅓ cup fish sauce (80 g), plus more to taste
- ½ cup fresh lime juice (120 mL)
- 3 Thai bird’s eye chiles, minced
- 4 scallions, thinly sliced
- 1 ½ cups fresh mint leaves (75 g), loosely packed, roughly chopped
- 1 ½ cups fresh cilantro leaves and tender stems (60 g), loosely packed, roughly chopped
- red or green cabbage leaf, for serving
- thinly sliced English cucumber, for serving
- bean sprout, for serving
- Lime wedge, for serving
- Large pot with a tight-fitting lid and steamer insert
- Calories 936
- Fat 48g
- Carbs 57g
- Fiber 6g
- Sugar 3g
- Protein 66g
Estimated values based on one serving size.
- Place 3 cups (690 g) Thai sticky rice in a medium bowl and cover with cold water by at least 1 inch (2 ½ cm). Cover with plastic wrap and soak overnight at room temperature. After the rice has soaked, drain and set aside.
- Fill the large pot with 3 inches (7 cm) of water and bring to a steady simmer over medium-high heat.
- Cut out a circle of parchment paper large enough to line the steamer insert and come 2 inches (5 cm) up the sides.
- Place the parchment in the insert, add the rice, and spread in an even layer. Place the insert in the pot, cover with the lid, and steam until the rice is translucent and tender, 20-30 minutes. Turn off the heat, but keep the rice covered so it stays warm while you prepare the larb.
- Toast the remaining ⅓ cup (75 g) rice in a small pan over medium-high heat, stirring constantly, until light golden brown, about 5 minutes. Immediately pour the rice into a small bowl and let cool completely.
- Grind the toasted rice in a spice grinder or mortar and pestle until finely ground. Set aside.
- Heat the chicken stock in a wok or large pan over medium heat. Once the stock is steaming, add the pork. Break up the meat with a wooden spoon and cook gently, stirring occasionally, until just cooked through and no longer pink, 8-10 minutes. Turn off the heat and stir in the garlic, shallots, lemongrass, and galangal.
- Add the fish sauce, lime juice, chiles, scallions, mint, cilantro, and toasted rice to the pork mixture and stir to combine. Season with more fish sauce, if desired.
- Serve the larb with the sticky rice, cabbage leaves, cucumbers, bean sprouts, and lime wedges.
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