Known as larb, this spicy mince salad originates from north-eastern Thailand and there are many variations. It is eaten with vegetables, in lettuce cups.
- Heat a small, heavy-based pan over medium heat until hot. Add rice and cook, stirring, for 2 minutes or until golden. Cool, then coarsely grind in a blender or using a mortar and pestle.
- Combine lime juice and zest, 2 tablespoons fish sauce, eschalots and chillies in a bowl.
- In a separate bowl, combine mince, sugar, lemongrass, lime leaves, hoisin sauce, remaining fish sauce and 1/2 teaspoon salt. Heat half the oil in a wok over medium–high heat. Add half the mince mixture and cook, breaking up with a wooden spoon, for 4 minutes or until cooked through. Add to the eschalot mixture and stir to combine. Repeat with remaining oil and mince mixture.
- Toss three-quarters of the ground rice, coriander and peanuts with the salad.
- Spoon into a large serving bowl and scatter with remaining ground rice and Thai basil. Serve immediately with cucumber, lettuce and rice. From greengrocers and Asian grocers.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set