Thai-Style Salad (Thai Larb)

By DeliciouslyDished

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Ingredients

• for the dressing:
• 1 dried red chile
• 3 slices ginger
• 1 lemongrass stick
• 3 garlic cloves, finely chopped
• 1 fresh red chile
• 1 Tbs sugar
• 50 ml lime juice (from about 3 limes)
• 1 Tbs Thai fish sauce
• for the salad:
• 30 g Thai sticky rice (uncooked)
• 1 Tbs vegetable oil
• 400 g/14oz lean pork mince (ground pork)
• 1 medium red onion, thinly sliced
• 1/2 head of iceberg lettuce, half shredded and half torn (you can also toss in other mixed greens)
• 1/4 cup mint leaves, chopped
• 1/4 cup basil leaves, torn
• Steamed rice, optional
• Naan to serve with

Details

Servings 4

Preparation

Step 1

for the dressing:

1. Put dried chile and ginger in a dry frying pan and toast over medium heat until charred and crisp. Mash with a mortar and pestle.

2. Remove outer woody sheath from the lemongrass and finely slice the inner core. Add to the mortar with the garlic, sugar and fresh chile. Add juice of one of the limes and mash, then add the rest of the lime juice and the fish sauce. (I did all of this in the food processor.) Set dressing aside.

for the salad:

1. Toast the rice in a dry frying pan until the grains start turning yellow. Watch carefully so as not to burn. Remove to the mortar and pestle and grind to a fine, sand-like texture. Set aside.

2. Heat the vegetable oil in a large a pan over a medium-high heat and fry the pork mince, breaking it up thoroughly, for about five minutes or until the pork is cooked through and browned in places. Drain off any excess liquid and set aside.

3. In a large bowl, combine all of the remaining ingredients. Add the hot pork and rice, if using, and stir to combine. Pour the salad dressing over and scatter over the ground toasted rice.