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.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set