Larb (Laap/Laab) Minced Meat Salad

By Seonkyoung Longest · 20 min

Ingredients

Instructions

1. Toast the uncooked jasmine rice in a dry medium skillet over medium heat for 10 to 15 minutes until golden brown. Grind to a powder in a mortar or spice grinder, to your preferred fineness.
2. In a bowl, mix the pork with the juice of half a lime and the white pepper. Set aside.
3. Thinly slice the shallot, chop the green onion and cilantro, and pick the mint leaves from the stems.
4. Heat oil in a wok or large skillet over high heat. Add the pork and cook until all its juices have evaporated, 7 to 9 minutes. Off the heat, stir in the palm sugar while the pork is still hot so it dissolves.
5. In a large bowl, add the fish sauce and the juice of 2 limes, stir, then add the cooked pork, prepared vegetables, Thai chili flakes and most of the toasted rice powder (save some for garnish). Toss well.
6. Transfer to a plate, sprinkle with the reserved rice powder, and serve with cucumber, green lettuce and warm jasmine rice.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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