This recipe comes to us from Chef “Baobao” Suchanan Aksornnan, owner of Brooklyn’s Baoburg, who made larb from Thailand’s Northeast (Isan) region on our Thai Food in America series, episode 6, “The Future of Thai Cuisine.”
Estimated cooking time: 15 minutes
Ingredients:
- Ground pork or chicken 1 cup
- Oyster sauce 1 tbsp
- Fish sauce 2 tbsp
- Lime juice 2 tbsp
- Sugar (optional, a pinch to taste)
- Toasted sticky rice powder 1 tsp
- Dried red chili powder 1 tsp
- 1 sprig Fresh mint
- Lemongrass, chopped
- Shallots, diced
- Culantro, chopped
- Kaffir lime leaves, finely chopped
Instructions:
- Sauté the ground pork or chicken with oyster sauce in a pan until well done
- Set meat aside and let to cool
- Mix lime juice, fish sauce, toasted sticky rice powder, and chili powder in a bowl
- Mix in lemongrass, shallots, mint, culantro, and meat
- Add lime leaf on top
- Serve on a bed of lettuce with cucumber and sticky rice
