Thai Larb Salad – lukewarm Thai minced meat salad

Ingredients for 2 servings:

• 5 tsp sticky rice
• 300 g minced pork or mixed
• 1 tsp chili flakes
• 1 pinch(s) of sugar
• 1 tbsp fish sauce
• 1 lime(s), juice
• 4 small shallots
• 3 spring onions
• 20 leaves mint, fresh
• e.g. Thai basil
• ½ bunch coriander leaves

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

simple and full of herbs

Toast the 5 teaspoons of sticky rice in a non-stick pan over medium heat until evenly browned and fragrant (takes about 10-15 minutes). Let it cool slightly, then grind it in a mortar and pestle until it forms a coarse powder (or alternatively, chop it in a blender—it’s quite tiring to do this by hand). Stir-fry the ground beef in a pan until cooked through. Add a teaspoon of the toasted and ground rice and the chili powder to the ground beef in the pan. Then add the sugar, fish sauce, and lime juice. Stir and let it cool slightly (I don’t like it quite sour; I usually only add 1-2 tablespoons of lime juice; everyone has to decide for themselves). Finely slice the shallots and finely chop the spring onions. Roughly chop the coriander leaves and finely chop the mint leaves. Add everything to the pan, stir, and season to taste. Season to taste with fish sauce, lime juice, and chili flakes. Serve on a platter and garnish with mint leaves, Thai basil, and coriander. Serve with jasmine or sticky rice. Ideally served lukewarm, but it’s also delicious cold. Tips: I personally like to add 1-2 romaine lettuce leaves, a few cucumber slices, carrot wedges, perhaps beans, and a wedge of cabbage—or even a freshly sliced ​​red chili. For added seasoning at the table, I chop chili and mix it with fish sauce and lime in a small bowl.