Thai beef salad dressing

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They are made from different ingredients, but go incredibly well together. It’s a staple dish of Thai Isaan food, it’s easy to make, and it’s a brilliant combination of ingredients. In this blog post, you’ll find an authentic version of larb, like you find in Thailand. Thai salad, but it’s not a vegetable salad, instead it’s a meat salad. The minced pork is wonderfully seasoned with fish sauce, chili flakes, lime juice, toasted sticky rice to give it some crunchy texture, and a wonderful assortment of fresh herbs to bring it all together. I’m sure you love it, but if you’ve never tried it, you’re in for a real treat! It’s a really important part of Thai larb as it gives the pork a crunchy bite and a roasted fragrance.

The good news is, you should be able to purchase Thai sticky rice at most Asian supermarkets, and then it’s pretty easy to toast the rice and make it yourself. You basically just throw the white sticky rice into a medium-low heated pan or wok, and toast it, dry without any oil. Continually mix it so it doesn’t burn. The rice will start to turn yellow and then turn kind of golden brown.

It will also start smelling really good, almost like popcorn. It took me about 15 minutes or so to get that nice brown color on the sticky rice. Then you set the khao kua aside until you mix the larb salad together. Anyway, the basic seasoning of Thai larb works well with just about any protein you want to substitute. Thai larb rarely uses fresh chilies, and instead uses dry ground chili flakes, known as prik bon, to give it some color and heat. I’ve seen some shallots in other places that look like the size of small lemons, but I don’t think they are quite as pungent as the Thai ones. Anyway, just use your judgement, you could even substitute a strong red onion for the shallots.