Chiang Mai salad

Recipes / Salads

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.

Recipe «Chiang Mai salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp jasmine or basmati rice, 80ml lime juice, 1 lime, zested, 60ml fish sauce, 4 large eschalots, thinly sliced , 2 long green chillies, seeded, finely chopped, 750g minced pork or chicken, 1 tbsp caster sugar , 1 stalk lemongrass, white part only, finely chopped, 4 kaffir lime leaves, centre vein removed, thinly shredded, 2 tbsp hoisin sauce, 2 tbsp vegetable oil, 1 bunch coriander, leaves picked, roughly chopped, 35g roasted peanuts, roughly chopped, Thai basil leaves or mint, cucumber wedges, butter leaf lettuce leaves and, Steamed jasmine rice, to serve.

Ingredients:

  • 2 tbsp jasmine or basmati rice 
  • 80ml lime juice 
  • 1 lime, zested 
  • 60ml fish sauce 
  • 4 large eschalots, thinly sliced 
  • 2 long green chillies, seeded, finely chopped 
  • 750g minced pork or chicken 
  • 1 tbsp caster sugar 
  • 1 stalk lemongrass, white part only, finely chopped 
  • 4 kaffir lime leaves, centre vein removed, thinly shredded 
  • 2 tbsp hoisin sauce 
  • 2 tbsp vegetable oil 
  • 1 bunch coriander, leaves picked, roughly chopped 
  • 35g roasted peanuts, roughly chopped 
  • Thai basil leaves or mint, cucumber wedges, butter leaf lettuce leaves and 
  • Steamed jasmine rice, to serve 

Instructions

  1. 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.
  2. Combine lime juice and zest, 2 tablespoons fish sauce, eschalots and chillies in a bowl.
  3. 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.
  4. Toss three-quarters of the ground rice, coriander and peanuts with the salad.
  5. 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.