Name: Thai Larb (Spicy Pork Salad)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1½ tablespoons uncooked glutinous rice; 2 tablespoons water; 250 g ground pork; 3 tablespoons thinly sliced shallots; 2 tablespoons fish sauce; 2 tablespoons fresh lime juice; Chilli flakes, to taste; 1/4 cup roughly chopped mint leaves; 2 tablespoons chopped cilantro; 1 tablespoon sliced green onions

Method

9 steps

Toast the glutinous rice in a dry frying pan over medium-high heat, stirring frequently, until deeply golden.
Allow the toasted rice to cool slightly, then grind it into a coarse powder using a spice grinder or mortar and pestle.
Bring 2 tablespoons water to a boil in a saucepan.
Add the ground pork and cook, stirring and breaking it apart, until completely cooked.
Remove the saucepan from the heat and transfer the pork and any remaining cooking liquid to a mixing bowl.
Add the sliced shallots and stir so they soften slightly in the warm pork.
Add the fish sauce, lime juice, chilli flakes and 1½ tablespoons of the toasted rice powder.
Add the mint, cilantro and green onions. Toss thoroughly and adjust the fish sauce, lime juice or chilli to taste.
Serve warm or at room temperature with sticky rice, lettuce leaves and additional mint, if desired.

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