Larb Salad
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Try this Larb Salad from Sandi Cooper Naturopathy. It’s yummy and super fresh. This is a type of meat salad the is considered the “unofficial” national dish of Laos. Try this international dish with any meat you prefer – try it with chicken, pork, duck, turkey or fish . We’ve used beef because you all seem to love it so much!
Ingredients:
Mince:
- 1kg Deagon Bulk Meats Grass-Fed Beef Mince
- 4 garlic cloves – sliced
- 4 shallots – sliced
- 2 lemongrass stalks, white only – sliced finely
- 5 cm length fresh ginger root – sliced
- 1/2 bunch coriander – leaves picked & chopped, stalks reserved & diced finely
- 1/4 bunch mint – leaves picked & chopped
- 1/2-1 packet bean sprouts
- 1 large lime
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce
- 1 tsp sesame oil
- Olive or peanut oil for cooking
Salad:
- 1 whole lettuce, crisp variety cos/iceberg – chopped
- 1/4 bunch mint – leaves picked
- Reserved coriander leaves (plus extra if desired)
- Cucumber – sliced
- Bean sprouts (optional)
- Fried shallots to serve (or ground toasted rice for a more traditional version)
- Additional fresh lime (optional)
Method:
- Add the garlic, shallots, lemongrass & ginger to a mortar & pestle. Pound until the lemongrass had broken up & a chunky paste is left.
- Heat a large frypan to medium-hot, add a Tbsp or 2 of olive olive & begin to brown the mince.
- Add the aromatics garlic/shallot mix & continue cooking.
- Once almost browned, add the bean sprouts, mint & half the coriander leaves & stir well, cooking until the mince is fully cooked.
- Add the soy & fish sauce along with the sesame oil. Stir well. Squeeze in the lime juice. Taste & adjust seasoning to your preference. Set aside.
- Assemble the lettuce & additional mint & coriander in a large salad bowl or individual plates. Add cucumber & additional bean sprouts & top with the mince mixture.
- Garnish with the fried shallots & pop a piece of lime on the side for extra zing.
