Larb aka laab recipe 😋 #recipe #cooking

Larb aka laab recipe 😋 #recipe #cooking

Hubby approved recipe so I hope you’ll LAAB it too! 😉

*I personally love extra herbs in my laab but feel free to adjust to your liking! This recipe is highly customizable 💜

➡️ Recipe: Laab aka Larb

* 1 lb ground pork
* 3 tbsp water

Fresh herbs and veggies—
* 1/3 cup cilantro, roughly chopped
* 1/3 cup mint, roughly chopped
* 1/3 cup green onions, thinly sliced
* (Optional) 1/4 cup sawtooth coriander (culantro), thinly sliced
* 1 small red onion or 1 large shallot, very thinly sliced (about 1 cup)
* 5 cloves garlic, finely minced
* 1-6 Thai bird’s eye chilies, thinly sliced
* 1/2 small green cabbage, cored and cut into wedges
* 1 Persian cucumber, sliced into 1/4-inch pieces

* 1/4-1/2 cup fresh lime juice, taste as you go
* 1/4 cup uncooked jasmine rice
* 3 tbsp fish sauce (three crabs brand)
* 1/2 tbsp chicken bouillon
* 1 tsp sugar

1. Rinse and thoroughly dry all fresh herbs. Prep the herbs and vegetables so everything is ready to go.
2. Heat a large pan over medium-high heat. Add the jasmine rice and toast, stirring often, for 5–7 minutes until deeply golden and fragrant. Remove from heat and let cool for 5–10 minutes, then grind into a coarse, sand-like powder. Set aside.
3. In the same pan over medium-high heat, add a splash of water followed by the ground pork. Break it up with a spatula and cook for about 4 minutes, until halfway cooked.
4. Add half of the red onion and all of the minced garlic. Season with fish sauce, chicken bouillon, and sugar. Continue sautéing until the pork is fully cooked and flavorful.
5. Turn off the heat. Sprinkle in the toasted rice powder (all or to taste is fine) and squeeze in fresh lime juice, adjusting to your preferred level of tanginess.
6. Fold in the remaining red onion, green onions, mint, sawtooth coriander, cilantro, and Thai chilies to taste. Mix until everything is well combined and aromatic.
7. Serve alongside fresh cabbage, sliced cucumbers, and sticky rice. Enjoy!