Easiest Way to Prepare Delicious Larb with Sticky Rice

Larb with Sticky Rice. Larb gai is one of the most prominent dishes in Laotian and Northern Thai cuisines. It's a distinctive kind of salad featuring ingredients like ground chicken, vegetables and sticky rice. While Thai recipes emphasize dried seasonings, the Laotian version of the dish—which we're making here—uses fresh.

A spoon of larb (ลาบ) followed by a ball of fresh sticky rice, is one of the. It's also delicious with fragrant coconut rice. As my family will tell you, I am a major rice eater (I'm a two-bowl gal), but I must say that this chicken larb, when served in lettuce cups, is a delightful. You can cook Larb with Sticky Rice using 12 ingredients and 10 steps. Here is how you cook that.

Ingredients of Larb with Sticky Rice

It's of Larb (laap):.
It's 1 lb of ground pork.
It's 1/2 cup of water.
You need 1 packet of Thai Larb seasoning.
Prepare 2 cups of cilantro chopped.
You need 3/4 cup of green onions chopped.
It's 1/2 cup of mint chopped.
It's 1 of shallot chopped.
You need 1 of lime squeezed.
It's of Sticky rice:.
It's 8 oz (1/2 bag) of sweet rice cooked.
Prepare to taste of Sweet chili sauce.

ASIAN DAD here again teaching you how to make Larb and Sticky Rice. Make sure to like and follow Asian. There is something primally delicious about larb, a salad from Laos in which the dressing is king. It's rare for a dish to tick all the flavour boxes, but larb is sweet, sour, salty, bitter and has bagfuls of umami.

Larb with Sticky Rice instructions

Soak sweet rice in water for 4+ hours.
Cook sweet rice in bamboo basket with a boiling pot of water; cover for 15 minutes.
Meanwhile the rice is cooking, combine pork and 1/2 cup of water. Boil and mash up on medium heat to create pork crumbles.
While pork and rice are cooking, chop up all the rest of ingredients for the Laap. Cilantro, green onion, shallot, mint, lime..
After 15 minutes is up on the rice, flip it, and steam for an additional 5 minutes. Let it cool before serving.
Turn heat off. Drain meat and add the whole packet of seasoning; mix well (you can get a packet of seasoning at any Asian market or online).
Combine all the ingredients for the Laap.
Top it off with sweet chili sauce and enjoy!.
You can also cook with just regular rice too!.
Wrap it up in cabbage leaves if you want!.

When you visit Thailand, one of the most significant differences you'll notice in Thai larb recipe is the toasted sticky rice powder (also known as Khao Khua). The sticky rice is dry toasted lightly over a skillet/wok until. To make toasted rice, place rice in a dry hot wok; swirl until golden brown, allow to cool, then grind in a mortar& pestle or spice mill. Heat the oil over medium heat in wok and add the chicken; stir-fry Serve with steamed sticky rice or steamed jasmine rice, using small amounts of rice to pick up the larb. Cover and let sit at room temperature for at least.