Larb

Ingredients

Quantities for 4 servings.

• 600 g Pork, chopped by hand
• 3 tbsp Sticky rice, raw, for the powder
• 4 tbsp Fish sauce
• 4 piece Limes
• 2 tsp Toasted chilli flakes
• 4 piece Shallots
• 4 piece Spring onions
• 30 g Mint
• 30 g Coriander
• 300 g Lettuce and raw vegetables, to serve
• to taste Salt

Method

1. Toast the raw sticky rice in a dry pan for ten minutes, to a deep gold, stirring.
2. Grind the cooled rice in a mortar or mill to a coarse powder.
3. Chop the pork fine with a knife, but not to a paste; the pieces should stay distinguishable.
4. Cook the meat in a pan with two spoons of water over medium heat for five minutes, breaking up lumps.
5. Take it off the heat and let it cool to warm, about five minutes.
6. Stir in the fish sauce, lime juice, chilli, shallot and rice powder.
7. Add the herbs, toss and serve with sticky rice and raw vegetables.