April 19, 2022

Hmong-Style Larb

Hmong-Style Larb

Larb comes in many forms and spellings. This pork salad is popular all over Southeast Asia in countries such as Vietnam, Thailand, and Laos. It is herbaceous, pungent, and has a refreshing taste. Larb is served with green leaf lettuce, eaten as a wrap. The best part of larb is the toasted rice powder that adds a slight crunch

Course: Appetizer, Main Course

Cuisine: Hmong

Keyword: appetizer, East Asian, Hmong, main course, Pork, Southeast Asian

Author: Alex Gorgos

Equipment

Spice grinder

Ingredients

3/4 lb ground pork
2 tbsp fish sauce
2 tsp ginger minced
1 garlic clove minced
1 lime zested and juiced
1 stalk lemongrass minced
2 Thai chilies minced
1/2 tsp salt
1/2 tsp sugar
3 green onions thinly sliced
1 cup cilantro roughly chopped
1/3 cup mint
1 cup cucumber chopped into small cubes
1 drizzle sesame oil
green leaf lettuce for serving

Toasted Rice Powder

1/4 cup jasmine rice

Instructions

Add the rice to a small skillet over medium heat. Gently toast the rice for 5 minutes until it is golden brown. Allow to cool.
Add the toasted rice to a spice grinder.
Grind into a powder. Set aside.
In a sauté pan, brown the pork over medium high heat for 8 minutes. Drain any grease from the pan.
Toss all of the ingredients together in a bowl.