Thai Larb

Thai Larb by

The Chef's Kitchen

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Shopping List

  • 1/4 red onion (julienned)
  • 2 tbsp. toasted rice
  • 1 lb. ground pork
  • 2 tbsp. cilantro (chopped)
  • 2 tbsp. mint (chopped)
  • 2 tbsp. basil (chopped)
  • 3 tbsp. lime juice
  • 2 tbsp. fish sauce
  • 1 tbsp. palm sugar
  • 3 tbsp. green onions (chopped)
  • 1 tsp. crushed red pepper
  • Fresh cabbage leaves

 

Instructions

  • Saute ground pork over medium-high heat until thoroughly cooked or at a temperature of 155 degrees F is reached.
  • Drain thoroughly in a colander, and let come to room temperature.
  • Combine with all other ingredients.
  • Serve as a warm appetizer on cabbage leaves.