Larb Nua in Rice Roll Bouquet
Author: Natcha
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Ingredients
  • ½ lbs lean ground beef
  • 2 chopped shallots
  • 3 cloves of garlic or 1 - 2 stems of garlic scapes
  • dried chilli flakes (the spicy one) to your liking of spiciness. If you don't handle spiciness very well maybe omit or start with ½ tsp.
  • 2 tbsp toasted sesame seeds
  • 2 crushed toasted rice.
  • a handful of mint leaves
  • a handful chopped cilantro
  • 3 - 4 tbsp of lime juice (about 1 juicy lime)
  • 3 - 4 tbsp of fish sauce or dash of salt to taste
  • 4 tbsp crushed roasted peanuts (Traditionally they don't add peanuts but I added some anyway)
Instructions
  1. Brown the ground beef, then drained the liquid that came out of it.
  2. Add the chopped shallots, garlic, dried chilli flakes, toasted sesame seeds and/or crushed toasted rice.
  3. When you can smell the aromatic oil coming out of the garlic and the shallots, turn off the heat and add a handful of mint leaves and chopped cilantro.
  4. Squeeze in 3 – 4 tbsp of lime juice (about 1 juicy lime), 3 – 4 tbsp of fish sauce or dash of salt to taste.
  5. If you want to wrap this in a rice roll, follow the instructions you can find on Youtube like http://www.youtube.com/watch?v=HeQa5RDcnPY&feature=fvwrel. Feel free to add sticks of veggies like celery or cucumber. In the images below I shredded the lettuce and stuffed it in the wrap, top with the salad after it's cooled down and wrap in rice papers.
Notes
This north-eastern Thai salad ("Larb") is traditionally eaten with sticky rice. When they boil the ingredients, it gets a little soupy, and the folksy people dip the sticky rice in the soup. I usually omit the sticky rice when I make for myself because I would need to steam it (rice cooker will make soggy sticky rice). The salad goes very well with quinoa stirred in, but I usually just eat it with a lot of greens.
Recipe by Natcha Maithai Wild & Nerdy Wellness at https://www.natchamaithai.ca/larb-nua-in-rice-roll-bouquet/