Thai Larb is a light but flavorful combination of savory ground meat paired with fresh herbs. A dish so versatile it can be enjoyed on its own, over rice, or as lettuce wraps. The cool, crisp lettuce leaves are a fantastic complement to the bold Thai flavors in the meat.
Put dry glutinous rice in a wok over very low heat. Use your wok spatula to stir it frequently until it becomes a deep golden brown color (about 15 minutes)
Allow to cool, then grind the toasted rice in a food processor or blender to the consistency of course ground black pepper.
Larb
Combine lime juice, fish sauce and water in a small bowl. Set aside.
Heat cooking oil in a wok over medium-high heat. Add shallots to wok.
When shallots have turned slightly brown, add ground pork. Stir-fry the pork so it cooks evenly and completely.
Add the sauce mixture to the pork, then stir well. When most of the water has evaporated, turn off the heat.
Add brown sugar or palm sugar, chili powder and toasted glutinous rice powder (or ground roasted peanuts) to the pork.
Stir well to combine all the ingredients, then transfer the pork to a large bowl.
Allow the pork to cool, then stir in sliced red onion, basil leaves and mint leaves.
Transfer the pork to a serving bowl, then serve with lettuce leaves.