Nam Prik Larb

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 480
• Protein: 24 g
• Carbs: 16 g
• Fat: 33 g

Ingredients

• 500 g Ground pork ( fresh )
• 3 piece Garlic ( minced )
• 2 piece Shallot ( sliced )
• 1 piece lemongrass ( white part only, very finely sliced )
• 2 tbsp sticky rice ( dry )
• 2 piece Thai chili ( minced )
• 2 tbsp fish sauce
• 1 piece Lime juice ( juiced )
• 10 g Mint fresh ( whole leaves )
• 10 g Fresh cilantro ( chopped )
• 2 tbsp Peanut oil
• 2 tbsp Larb spice mix ( dried spice mix )

Instructions

1. Toasting the rice

   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. Cooking the meat

   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. Technical seasoning

   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. Finishing

   Sprinkle the toasted rice at the last moment so it stays crunchy. Mix quickly and serve immediately.

Chef's tips

• 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.

Storage

Eat immediately to keep the rice crunchy. Can be kept for 24h in the fridge without the toasted rice.