Dishbook

Lao Larb is a bright minced meat salad featuring ground pork tossed with fish sauce, lime juice, and aromatic herbs, finished with toasted rice powder for a crunchy texture. Fresh mint, cilantro, and green onion balance savory, sour, and spicy notes in every bite. A staple of Lao cuisine, it’s quick to prepare and perfect for sharing with sticky rice.

Steps

1. Toast sticky rice in a dry skillet over medium heat until golden, cool, then grind into a coarse powder.
2. Heat oil in a skillet; saute garlic and shallot until fragrant, then add ground pork and cook until no longer pink.
3. Remove from heat and stir in fish sauce, lime juice, sugar, chili flakes, and salt.
4. Fold in toasted rice powder, mint leaves, cilantro, and green onion.
5. Let rest 5 minutes for flavors to meld, then serve warm or at room temperature with cooked sticky rice.