Thai Larb With Pork And Lemongrass Recipes

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LARB (LAAB) THAI MEAT SALAD WITH MINT AND LEMONGRASS



Larb (Laab) Thai Meat Salad With Mint and Lemongrass image

I first had this dish when i lived in Port au Prince Haiti, a thai restaurant served it..i loved it and have kept looking for one that has the right spicing. It is a wonderful scented tasting heaven. Most of them have to few flavors but it needs enough of each herb. Of course people can change the amounts to their taste. Serve over rice or roll up in rice paper or lettuce rolls.

Provided by MarraMamba

Categories     Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2/3 cup fresh lime juice
1/3 cup fish sauce (found in Asian markets or in the Ethnic aisle of most grocers)
1 tablespoon sugar
2 teaspoons thai roasted chili paste
3/4 cup canned low sodium chicken broth
1 1/2 lbs ground chicken or 1 1/2 lbs pork
1 cup thinly sliced green onion
3/4 cup thinly sliced shallot
3 tablespoons minced fresh lemongrass (found in Asian Markets)
1 tablespoon thinly sliced Thai red chili peppers or 1 tablespoon serrano chili
1/2 cup chopped fresh cilantro leaves
1/3 cup chopped fresh mint leaves

Steps:

  • Combine the first four ingredients in a medium bowl. Save this sauce for later.
  • Simmer the broth in heavy large skillet over medium heat. Add the ground chicken. Simmer until cooked through, breaking up any clumps of meat with a spoon, about 8 minutes. Add green onions, shallots, lemongrass and chillies. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint.
  • You can serve this salad as is with butter lettuce or use it as a filling for your fresh rolls.

THAI LARB WITH PORK AND LEMONGRASS



Thai Larb With Pork and Lemongrass image

This is really really super easy and quick to make, so no worries there. And perfect for those warm weather quick get togethers where something fresh is quite nice. It can be a little spicy, so adjust the sambal oelek to your preference. From Good Taste - October 2007

Provided by PalatablePastime

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons ketjap manis or 2 tablespoons sweet soy sauce
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon brown sugar
2 teaspoons sambal oelek
1 tablespoon extra light olive oil
600 g pork mince (can use chicken or turkey as well)
1 stem lemongrass, pale section only, finely chopped
8 butter lettuce leaves
1/2 cup fresh mint leaves
1 cup bean sprouts, trimmed

Steps:

  • Whisk together the kecap manis, lime juice, fish sauce, sugar and sambal oelek in a small bowl.
  • Heat the oil in a wok or large frying pan over high heat and add the pork mince stir-frying for 5 minutes or until the mince browns nicely. Add the lemon grass and stir-fry for 1-2 minutes or until aromatic.
  • Add the kecap manis mixture to the wok and stir-fry for 3-4 minutes or until heated through.
  • Divide the lettuce leaves among serving dishes. Spoon the mince mixture evenly among the lettuce leaves.
  • Garnish with the mint and bean sprouts to serve.

Nutrition Facts : Calories 454.7, Fat 35.3, SaturatedFat 12.3, Cholesterol 108, Sodium 437, Carbohydrate 6.8, Fiber 1.1, Sugar 5, Protein 26.9

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