ลาบ: larb or laab?

who knows.

A quick one from me this week!

Larb (ลาบ) is one of my favourite Thai dishes and it combines the quintessential flavour combo of the country: freshness + tastiness. It’s an easy, healthy “salad” that is much heartier and warmer than an average salad, so you know that gets points from me. Traditionally larb is made with minced chicken (gai/ลาบหมู) or pork (moo/ลาบไก่) , but today it’s going to be moo and gai free!

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ingredients.

• about 3 tbsp glutinous rice, uncooked

• 150g tofu, mashed or shredded

• 150g mushrooms, finely chopped (can use a food processor)

• 3 or 4 shallots, finely sliced

• 1 chilli, halved

• 2 tbsp vegan fish sauce

• juice of 1 lime

• 1 tbsp sugar

• 1 tbsp soy sauce

• 1 tsp chilli flakes (adjust for what you like)

• 2 spring onions, chopped

• garnishes: lime halves, mint leaves, coriander, spring onion, cucumber, cooked rice, lettuce cups, peanuts

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how to.

1. Toast the uncooked sticky rice by heating a pan on low and adding the rice, shaking the pan frequently to prevent burning. It’ll be about 15 minutes, or until it smells fragrant and is a golden colour. Take off the heat and blend into a powder.

2. Heat about 1 tbsp neutral oil in the pan on medium heat. Toast chilli halves until fragrant and set aside.

3. Add shallots to the pan, fry until translucent.

4. Add the mushrooms and tofu, fry until browned slightly. You may need to add some more oil or a little bit of water if it’s looking dry.

5. Add toasted rice. Fry for another few minutes.

6. Add all the rest of the ingredients except for the garnishes, fry for another 10 minutes and adjust according to taste preferences.

7. Serve with all the garnishes and the chilli on top! I like to wrap lettuce around it and stick some rice in there too.

What are your favourite Thai dishes? Let me know in the comments below.