Easiest Way to Cook Appetizing 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.

Larb is a term for a traditionally Laotian-style meat salad, most commonly cooked using pork, chicken, beef, or duck. It's then mixed with mint, chile peppers, and vegetables and served alongside a special ground toasted rice, as well as sticky rice. Sample it at one the most loved traditional restaurants in. You can have Larb with Sticky Rice using 12 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Larb with Sticky Rice

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

Cover and let sit at room temperature for at least. You can serve this dish with plain rice, but Thai sticky rice is delicious and has a unique firm texture. Chillies vary in heat - this dish should be * Glutinous rice is available from Asian food stores. If you can't find it, serve the larb with plain steamed rice.

Larb with Sticky Rice step by step

1. Soak sweet rice in water for 4+ hours.
2. Cook sweet rice in bamboo basket with a boiling pot of water; cover for 15 minutes.
3. Meanwhile the rice is cooking, combine pork and 1/2 cup of water. Boil and mash up on medium heat to create pork crumbles.
4. While pork and rice are cooking, chop up all the rest of ingredients for the Laap. Cilantro, green onion, shallot, mint, lime..
5. After 15 minutes is up on the rice, flip it, and steam for an additional 5 minutes. Let it cool before serving.
6. 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).
7. Combine all the ingredients for the Laap.
8. Top it off with sweet chili sauce and enjoy!.
9. You can also cook with just regular rice too!.
10. Wrap it up in cabbage leaves if you want!.

Larb is a delicious Thai and Laotian salad composed of ground meat, lime juice, fish sauce, shallots, herbs, chili powder and toasted ground sticky rice. Larb or laab (also spelled laap, larp or lahb, Thai: ลาบ, Lao: ລາບ) is a Thai and Laotian salad, composed of ground meat that can be cooked or raw, and. 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.