Prepare your taste buds for a thrilling adventure that’s anything but ordinary! Get ready to embark on a flavor-packed journey to the vibrant streets of Thailand with a dish that’s quick, cheap, and healthy – Thai Larb! 🇹🇭✨ It’s fresh, light and not saucy! For keto or gluten free – don’t add noodles!
Forget about those dull, uninspiring salads; we’re about to take you on a whirlwind tour of Thailand’s North Eastern region, where every bite is an explosion of tastes and textures. Whether you’re a heat-seeking spice aficionado or someone who enjoys the milder side of life, this dish has got you covered.
Intrigued? You should be! Grab your wok and chopsticks, unleash your inner food adventurer, and let’s spice up your mealtime routine! 🔥🥢
Thai Larb with Vermicelli Noodles
Equipment
- 1 wok
- 1 pestle and mortar
- 1 heat proof bowl
- 1 chopsticks to dig in!
Ingredients
- 800 grams pork or chicken mince
- 2 tbsp toasted rice
- 5 cloves garlic
- 2 tbsp finely sliced ginger
- 5 sprigs coriander - we will use stems and roots too. If it doesn't have roots - don't worry. Finely chop the stem and root and pick off the leaves.
- 4 sprigs mint - pick off the leaves, discard stems
- 4 stems shallots - finely sliced - seperate the white and green parts into two piles
- 1 red chilli finely chopped - I used 3 I'm big on chilli!
- 2 kaffir lime leaves remove the stem or central vein, roll up like a cigar and finely chop
- 1 small red onion or French onion - cut in half and finely sliced. Keep a few slices to add on top for serving.
- 3 tbsp fish sauce
- 2 tbsp brown sugar - it takes better than white. Use white if you don't have brown
- Good pinch of salt
- 1 tbsp chicken bullion powder
- 1 lime juice half of it and use the other half as wedges when serving
- 3 tbsp oil
- 4 thin slices of cucumber
- Toppings are so important! a few peanuts, wedge of lime, coriander, cucumber slices, a few slices of red onion and fried shallots
Instructions
- Boil water, place vermicelli noodles in a heat proof bowl. Cover with boiling water and let rest until soft. It takes about 2 minutes. Drain and set aside.
- Heat wok or large pan add rice, toss until golden brown and has a nutty smelly. Grab your pestle and mortar and grind away. Don't bash so much as it flies everywhere, I do circles and grind away. Until it's a fine powder.
- Heat wok or large pan on high, add 2 tbsp oil, ginger, garlic, chilli, red onion, kaffir lime, coriander stems and root. Sautee and continue to stir until fragrant. Remove from heat, place in a bowl for later.
- Return wok to heat, add 1 tbsp of oil, add mince, break up and cook for about 6 mins until brown.
- Add herbs back to wok, stir to combine.
- Add fish sauce, sugar, salt and lime juice and cook for a further 1-2 minutes. Remove from heat.
- Place noodles in a bowl, top with mince and now the essentials - finely sliced onions, peanuts, coriander, mint, cucumber slices to the side of the bowl and a wedge of lime + lots of chilli if you're like me... it's all about the toppings, crunch, spice and squeeze! They are a must to any dish. Grab your chopsticks and dig in!
Notes
Here's how I grind the rice and below is a pic of how fine you want the powder.
https://pinksaltandchilli.com/wp-content/uploads/2023/09/IMG_5563.mov
