Larb

Earlier this week I was working on a crossword puzzle in the paper.  One clue was Laos mincemeat salad.  It was four letters and I had the first three LAR_. It looked like the last letter could be B.  LARB?   I didn't think I'd ever heard of that so I looked it up and it was a salad and looked good.  I couldn't go shopping for it until today because the car was in the shop and Charlie's car has a dead battery.  Just now as I was typing,I did a search on my computer found this from 2018.  

World's Most Famous Salads

• Salad Caprese.
• Salade Niçoise.
• Cobb Salad.
• Ceaser Salad.
• Waldorf Salad.
• Larb Salad.
• Tabbouleh.
• Olivier Salad.

I had not remembered  that list.  I printed out three larb recipes and compared them and added a little from each. I used the recipe printed and added some green beans, cucumber,  cabbage leaves  and cooked rice.  I thought it tasted better without the rice.  

  (Larb )Herby Pork with Chili also spelled Laab

INGREDIENTS

Yield: 4 servings

• 3 tablespoons jasmine rice
• 1 large shallot, thinly sliced into rounds (about 1 scant cup)
• 2 tablespoons fish sauce
• ¼ cup lime juice from about 2 to 3 limes, plus more for serving (optional)
• ½ teaspoon sugar
• 1 bird’s eye chili, thinly sliced
• ½ teaspoon red-pepper flakes, plus more to taste
• 3 scallions, thinly sliced
• ½ cup torn mint leaves
• ½ cup roughly chopped cilantro, leaves and tender stems
• 1 pound ground pork
• Kosher salt
• Flaky salt (optional)

PREPARATIOn

 1  In a large skillet over medium heat, toast the rice, stirring frequently, until it starts to smell nutty and turns golden in color, about 4 to 5 minutes. Transfer to a mortar and pestle or clean spice grinder and allow to cool for a minute or two. Grind or pulse the rice until it has a powder-like consistency. You should have about 1½ to 2 tablespoons. Set aside and wipe out the pan.

2 In a large bowl, whisk together shallots, fish sauce, lime juice, sugar, bird’s eye chile, chile flakes, half the scallions, half the mint and half the cilantro. Set aside.

3 Heat a large skillet over medium heat, and add pork, breaking meat apart with the back of a wooden spoon or spatula. Cook until meat is no longer pink, but not browned, about 5 to 6 minutes.

4 Remove pork from heat and allow to cool for about 5 minutes. Use a slotted spoon to transfer the pork to the bowl with the chile-herb mixture, add the rice powder and stir together until combined. Season with kosher salt to taste.

5 Top with remaining herbs and serve. Season with flaky salt and an extra squeeze of lime, if desired.