Ingredients
For the Sauce:
2 tablespoons fish sauce
Juice of 2 limes
2 tablespoons light brown sugar
1 to 2 tablespoons sriracha
¼ cup warm bone stock (chicken or beef) or water
For the Larb:
2 tablespoons peanut oil or any high-heat oil
2 pounds ground meat or meats of choice: pork, lamb or beef
3 or 4 makrut lime leaves (optional), very thinly sliced
2 or 3 Thai red chilies, finely chopped
1- to 2-inch piece fresh ginger (optional), finely grated or finely chopped
3 or 4 cloves garlic, grated or finely chopped
1 stalk lemongrass, outer layer trimmed and discarded, lower stalk (about 6 inches), finely chopped, OR 3 to 4 tablespoons frozen chopped lemongrass, defrosted
2 cups packed roughly chopped herbs: Thai basil, dill, mint, cilantro
Thinly sliced Persian or seedless cucumbers
Small/gem Romaine, iceberg or small Savoy cabbage leaves
Cooked basmati rice, to serve alongside
Preparation
Serves: 4
For the sauce, combine ingredients in small bowl and set aside.
For the larb, heat oil over medium-high heat in large cast-iron skillet or nonstick skillet.
Crumble in the ground meat and lightly brown. Add lime leaves (if using), chilies, ginger (if using), garlic and lemongrass and stir 2 minutes. Add sauce, reduce heat to medium/low and continue to cook for 2 minutes more. Add the herbs and combine. Serve with cucumbers, lettuce and rice.
