Nam Prik Larb
Ingredients
- 500 gGround pork (fresh)
- 3 pcGarlic (minced)
- 2 pcShallot (sliced)
- 1 pclemongrass (white part only, very finely sliced)
- 2 tbspsticky rice (dry)
- 2 pcThai chili (minced)
- 2 tbspfish sauce
- 1 pcLime juice (juiced)
- 10 gMint fresh (whole leaves)
- 10 gFresh cilantro (chopped)
- 2 tbspPeanut oil
- 2 tbspLarb spice mix (dried spice mix)
Method
The pork is seared until golden, then bound by a short, intense sauce. Toasted rice adds a crunch and a nutty aroma that balances the heat of the chili.
- 1
In a dry pan, toast the sticky rice over medium heat. Stir constantly until the grains turn a deep brown. The smell should resemble toasted popcorn. Pound in a mortar to a coarse powder.
- 2
Heat oil in a wok. Brown the sliced garlic and shallots until crispy. Add the ground pork. Break up the meat with a spatula to avoid large chunks. The juices must evaporate completely until you hear the fat sizzling.
- 3
Incorporate the chili, lemongrass, and spice mix. Deglaze with fish sauce and lime juice. The sauce should coat the meat without being liquid. Off the heat, toss in the chopped mint and cilantro.
- 4
Sprinkle the toasted rice at the last moment so it stays crunchy. Mix quickly and serve immediately.
Frequently asked questions
How do you get this dish right?
- Do not wash the sticky rice before toasting; it must remain dry to brown properly.
- Hand-mince your meat with a knife instead of using industrial ground meat for a better mouthfeel.
How long does this dish keep?
Eat immediately to keep the rice crunchy. Can be kept for 24h in the fridge without the toasted rice.
