Sticky Rice with Larb
A traditional Lao and Northern Thai meal. Zesty, spicy minced meat salad (Larb) loaded with fresh herbs and toasted rice powder, served with the essential companion: hand-rolled sticky rice.
Ingredients
Instructions
- 1
Drain soaked rice and steam in a bamboo basket or steamer for 20-25 minutes until translucent and tender. Keep covered.
- 2
In a pan, cook minced meat with a splash of water over medium heat until fully cooked. Transfer to a bowl and let cool slightly.
- 3
Add fish sauce, lime juice, chili flakes, and shallots to the meat. Toss to combine.
- 4
Stir in the toasted rice powder and fresh herbs just before serving to maintain texture.
- 5
Serve the Larb on a platter with the sticky rice in a separate basket. Use your hands to roll small balls of rice and dip them into the Larb.
Tips, Variations and Storage
Nutrition Information
Frequently Asked Questions
Do I have to soak the rice?
Yes, sticky rice must be soaked for at least 4 hours (ideally overnight) to steam correctly.
What meat is best?
Minced pork is traditional, but chicken or turkey also works well.