Larb Muang / Spicy minced Beef salad. Larb is a minced-meat salad from northern Thailand. Versions abound, but this beef version was inspired by the spicy, tangy Isaan style from the northeast that's also popular in neighboring Laos. Easy-to-make toasted rice powder, called khao kua, is an essential ingredient here—it imparts a unique flavor, absorbs a small amount of the liquid.
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.
Larb Gai is a traditional dish from Thailand and Laos; it's a meat salad that is typically made with ground chicken or pork and flavored with lime, garlic, chili peppers, palm sugar, fish sauce, and rice powder.
It's an explosion of flavor with spicy, sour, sweet, and salty notes in each bite.
You can cook Larb Muang / Spicy minced Beef salad using 7 ingredients and 4 steps. Here is how you cook it.
Ingredients of Larb Muang / Spicy minced Beef salad
- You need 400 grams of round beef.
- Prepare 1/2 cup of my prik larb muang.
- It's 1 bunch of each coriander and spring onion.
- It's 1/2 cup of garlic and shallots.
- Prepare 1 tbsp of oil to fry.
- It's 1 of fresh vegetables to side.
- It's 1 bunch of vietnamese coriander.
Laotian laab, or sometimes spelled larb or laap (pronounced "lob") is referred to as the good fortune salad. It is considered to be the national dish by many if they were to have one. The variations are endless it can be made with chicken, pork, fish and often times is made with raw beef or fish. Bring a small saucepan of salted water to a boil.
Larb Muang / Spicy minced Beef salad step by step
- Minced beef with vietnamese coriander ( can skip it ) ,tradition use heavy knife to minced ,add some salt to make it sticky.
- Fry sliced shallots until almost crispy,add garlic ,stir until both crispy ,set aside.
- In mixing bowl,add minced beef,prik larb,chopped spring onion and coriander,add fishsauce,mix well https://cookpad.com/us/recipes/368265-prik-larb-muang-thai-spices-blended.
- After all mixed well,bring to stir fry on high heat ,add some water ,until cooked,serve with fresh vegetables and sticky rice :).
Drain and run under cold water to cool. Pat the beans dry, then very thinly slice the beans crosswise into small rounds (or, for a somewhat fancier schmancier presentation, halve the beans lengthwise into long slivers), and transfer the beans to a large bowl. Laab is traditionally served very spicy and sour but the recipe here is moderate in heat. Add or subtract seasoning as desired, tasting as you mix. Add more fish sauce, lime juice, or chile peppers to taste.
