Ingredients

• 2 in fresh ginger, grated
• 2 spring onions, sliced
• 4 cloves garlic, chopped
• 2 sticks lemon grass, outer leaves removed & finely chopped
• 5 kaffir lime leaves
• 3 tbsp oil
• 2 bird eye chilli, thinly sliced
• 500g pork mince
• 2 tbsp fish sauce
• Juice 1 lime
• Pinch salt
• 100g glass noodles,
• Handful coriander
• Handful mint

Directions

• Start by cooking the glass noodles (simply place in a bowl, pour over boiling water so they are submerged and cover – ready in about 8-10 minutes).
• Meanwhile, heat the oil and add the garlic, ginger, lemongrass, kaffir lime leaves, chilli and spring onions. Fry for a minute until you can smell the ingredients releasing their flavours.
• Now add the pork mince and cook through until the mince is cooked and most of the liquid has evaporated.
• By now the glass noodles should be done, drain and add to the pork mixture.
• Finally, add the fish sauce and lime juice and salt.
• Taste for balance of flavours and stir through the fresh mint and coriander.
• You can eat in a lettuce leaf, or with sticky rice, or as I do, just stick it all in a bowl and enjoy!

Notes

• 8-24-25 1/2 Recipe
• I served the Larb/Laab over Quinoa
• Traditional Pork Larb of Laos:
• Larb, also spelled Laap or Laab, is a spicy minced meat salad originating from Laos. This flavorful and refreshing dish is a staple in Laotian cuisine, often served as a main course or appetizer.
• History:
• Larb has a rich history in Laos, dating back centuries. Its origins are tied to the country's rural traditions, where meat was scarce and every part of the animal was utilized. Larb was a creative way to use minced meat, often mixed with herbs, spices, and other ingredients.
• Description:
• Traditional Pork Larb typically consists of:
• 1. Minced pork: Fresh or fermented pork is minced and mixed with various ingredients.
• 2. Herbs: Fresh herbs like cilantro, mint, and basil add freshness and flavor.
• 3. Spices: Chilies, garlic, and sometimes galangal or lemongrass add heat and depth.
• 4. Lime juice: Fresh lime juice provides acidity and brightness.
• 5. Fish sauce: Fish sauce adds umami flavor and saltiness.
• Preparation:
• Larb is typically prepared by:
• 1. Mixing ingredients: Minced pork is mixed with herbs, spices, lime juice, and fish sauce.
• 2. Adjusting seasoning: The mixture is adjusted to taste, with added chilies, herbs, or seasonings as needed.
• 3. Serving: Larb is often served with sticky rice or vegetables.
• Variations:
• Larb can be made with various meats, including:
• 1. Beef: Beef Larb is a popular variation.
• 2. Chicken: Chicken Larb is another common version.
• 3. Fish: Fish Larb is also enjoyed in Laos.
• Cultural Significance:
• Larb is an integral part of Laotian cuisine and culture, often served at:
• 1. Special occasions: Larb is a popular dish at festivals, weddings, and gatherings.
• 2. Everyday meals: Larb is also a common dish in everyday meals.
• Tips:
• 1. Use fresh ingredients: Fresh herbs and ingredients are essential to the flavor and aroma of Larb.
• 2. Adjust the spice level: Adjust the amount of chilies to suit your desired level of spiciness.
• Larb is a flavorful and refreshing dish that showcases the bold flavors and spices of Laotian cuisine. Its rich history and cultural significance make it a beloved dish in Laos and beyond.

Photos