🇱🇦 Laos
Larb, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
15 min2 to wash
3 lazy steps
- 1
In a skillet over medium heat, cook 250 g ground pork with 1 tbsp water for 5 minutes, breaking it apart until fully browned.
- 2
Remove from heat and stir in 2 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp Thai chili flakes, and 2 tbsp toasted glutinous rice powder.
- 3
Fold in 1 shallot, 120 ml fresh mint leaves, 60 ml fresh cilantro, and 2 tbsp culantro, then serve warm with cabbage wedges and sliced cucumber.
🇱🇦 How it's eaten in Laos
In Laos and Thailand, larb is served with sticky rice and fresh raw vegetables like cabbage wedges and cucumber slices.
Ingredients (serves 2)
- ground pork250 g
- fish sauce2 tbsp
- lime juice2 tbsp
- toasted glutinous rice powder2 tbsp
Swap: 2 tbsp toasted Jasmine rice powder（easy pantry option）
- Thai chili flakes1 tbsp
Swap: 1 tbsp crushed red pepper flakes（standard spice）
- shallot1
- fresh mint leaves120 ml
- fresh cilantro60 ml
- culantro2 tbsp
Swap: 2 tbsp extra fresh cilantro（easy swap optional）
- head cabbage1/4
- cucumber1/2
Authentic ingredients in Laos
- ground pork250 g
- fish sauce2 tbsp
- lime juice2 tbsp
- toasted glutinous rice powder2 tbsp
- Thai chili flakes1 tbsp
- shallot1
- fresh mint leaves120 ml
- fresh cilantro60 ml
- culantro2 tbsp
Optional authentic touch
Toast dry uncooked sticky rice in a skillet until golden brown and grind into fresh khao khua for maximum nutty crunch.
Wherever you live: Japan, Europe or anywhere else
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