Best Thai Pork Salad Larb Recipes

Thai Chicken (Or Pork) Salad With Glass Noodles - Larb Woosen Ga image

Provided by Jo in Singapore

Categories Chicken

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 (1 1/2 ounce) package bean thread noodles (Mung bean noodles)
1/2 cup shallot, sliced finely (small red onions)
1 lb ground chicken or 1 lb pork, cooked
2 garlic cloves, chopped finely
2 tablespoons uncooked jasmine rice (khao koor (see below)
1/2 tablespoon ground thai chili powder (or cayenne will do)
1 tablespoon red chili pepper flakes
2 1/2 tablespoons fish sauce
2 1/2 tablespoons lime juice
1/4 cup spring onion, chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint leaves

Steps:

Soak bean threads in water for at least 5 minutes, then use scissors to cut it a few times into 2-3 inch pieces. Boil in water for just 2 minutes, drain, place in bowl, drizzle a small amount of vegetable oil over noodles to prevent them sticking together, and set aside. Do this while the chicken (or pork) cooks.
To prepare khao koor: get a skillet fairly hot, and add 2 tablespoons of uncooked jasmine rice. Keep it moving until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a mortar and pestle or coffee grinder. The powder should retain some texture and not be too fine a powder.
In the same skillet, cook the chicken/pork with the garlic with a small amount of oil.
In a large mixing bowl, add shallots, cooked chicken (or pork), khao koor, ground Thai chile powder, chili flakes, fish sauce, and lime juice. Toss gently until mixed well.
Add bean thread noodles, spring onion, cilantro, and toss it together a little (not too much).
Transfer to a dish and top with a generous amount of whole fresh mint leaves.
If not using the noodles, serve over rice with a side of fresh veggies, like sliced cuccumber, sliced green cabbage, raw sugar snap peas, etc.

Nutrition Facts : Calories 452.5, Fat 8.2, SaturatedFat 2, Cholesterol 158.9, Sodium 1982.3, Carbohydrate 41.1, Fiber 3.2, Sugar 1.9, Protein 52.9

THAI PORK SALAD, LARB image

Yield 6 servings

Number Of Ingredients 15

2 pounds ground pork
2 garlic cloves, minced
2 small shallots, minced
1 large jalapeño, seeded and minced, plus sliced jalapeño for garnish
Juice of 1 lime, plus lime wedges, for serving
2 tablespoons Asian fish sauce
1 teaspoon light brown sugar
1 teaspoon Sriracha (chile sauce), plus more for serving
1 tablespoon vegetable oil
1/2 cup chopped cilantro
1/2 cup chopped mint
1/2 cup chopped basil
Salt and freshly ground pepper
1 cup chopped salted peanuts
1 large head Boston or other leafy lettuce, separated into leaves

Steps:

1. In a bowl, mix the pork, garlic, shallots and minced jalapeño. In a small bowl, whisk the lime juice, fish sauce, brown sugar and the 1 teaspoon of Sriracha. In a skillet, heat the oil. Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs. Season with salt and pepper. Top with the peanuts and sliced jalapeños. Serve with lime wedges, Sriracha and lettuce for wrapping.