Last night I made a recipe from the August 2012 issue of Food and Wine called Pork Larb Lettuce Wraps. This recipe is from Salt Lake City chef Ryan Lowder. I am not familiar with Ryan (nor have I done any research on him). The one thing I did look up was the definition of Larb (a/k/a laab, laap, larp). Am I the only one who didn't know what this is? It is a Laotian (or northeastern Thai) meat salad.
I chose this recipe because it is hot and we are planning a trip to southeast Asia next spring. Plus, I never make Asian food at home. Needed to try something new and this really fit the bill.
The recipe was very easy to make and had just a handful of ingredients - most of which were already in my pantry. You can even make the larb early on then just reheat before dinner time (which is what I did).
So, the real question, what did we think of the recipe? It was pretty damn good. The recipe had only tiniest bit of spice - I was expecting it to have a nice little kick, but not so much. I don't use fish sauce all that much (read: never) but the sauce recipe was really mellow -- not harsh at all (like the smell of the straight sauce).
Would I make this recipe again? Absolutely! I would add a bit more spice/peppers to this recipe. I couldn't find thai chilies at my grocery so I used serrano peppers instead. I would probably make a double batch of this recipe since you can easily re-heat this later in the week. Instead of using the larb in a lettuce wrap twice in one week, you could stuff it in a pepper or even a nice sweet onion.
I made a Thai Pineapple Salad as a side with this as well -- I will provide the recipe and a review of it later in the week.
|Prepping tonight's dinner.|
|Toasting the rice - which adds a great|
smokey flavor to the larb.
|Serving the Pork Larb with the Lettuce|
to Wrap in the background
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