Pork & Beef Larb
I’ve got these 2 friends. One is Cambodian, the other is Laotian. I asked them, what makes your larb diff from the other?
They had no idea what larb is!! -____-
After I made this version, they took their first bite and immediately knew. They magically had an answer! 🙄 Let’s start with my recipe first, then I’ll make another post with their variations.
Pork & Beef Larb
I’ve got these 2 friends. One is Cambodian, the other is Laotian. I asked them, what makes your larb diff from the other?
They had no idea what larb is!! -____-
After I made this version, they took their first bite and immediately knew. They magically had an answer! 🙄 Let’s start with my recipe first, then I’ll make another post with their variations.
Cooking Instructions
- 1
Heat up the ground beef/pork with a little bit of chicken broth. (It helps break up the pieces). Drain excess liquid. Set aside to cool while you prep the rest of your ingredients.
- 2
To make my life easier, I put 1 stalk of lemongrass and a knob of galangal in my magic bullet to finely mince (separately). Set aside. (You can replace galangal with ginger, but it will have a slightly diff taste.)
- 3
Add a few tbsp of toasted rice powder to the meat and your shallots. The toasted rice powder gives it a more toasted taste with added crunch. Mix.
- 4
At this stage, you wanna add in the juice of 2 limes, 2 tbsp sugar, 2 heaping tbsp of fish sauce, and 2 tbsp of Padaek. Padaek should be dark brown in color, and thick. These are the brands I used.
- 5
Mix mix mix! Add in your lemongrass and galangal 1 tbsp at a time. Use gloves for better distribution. Keep tasting and adjusting the flavors as needed. Should be salty sour sweet.
- 6
Add in your thinly sliced kaffir lime leaves (from Mom’s kaffir lime tree!), cilantro, green onions, and red chili flakes. Mix.
- 7
Then your whole mint leaves (These were from Dad’s backyard!) and Thai basil. Mix and taste to adjust to your liking.
- 8
Top with peanuts. Mix. Serve with lime wedges, cherry tomatoes, cucumbers, fresh thai chilis, and lettuce for wrapping. Enjoy!
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