Larb is a traditional dish of Laos, normally served like a salad or at room temperature, but works equally well as a hot dish. Full of vibrant, fresh herbs and addictively spiced, it feels light, yet moorish!
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
In a frying pan, over a medium-high heat, cook the mushrooms with a knob of butter or oil, for about 5–7 minutes until charred and golden. Transfer to dish and set aside.
We cook the mushrooms separately so that they develop a lovely charred, savoury flavour, rather than soggy, limp and anaemic!
Using the same pan, heat a knob of butter or oil, over a low-medium heat and sauté the onions and cabbage, covered for about 10 minutes until softened.
Turn up the heat to high, and brown the pork for about 7 minutes, stirring frequently, until no longer pink.
Add the mushrooms back in, along with the garlic, lemongrass, ginger, chilli and anchovy, continue to cook for 2–3 minutes stirring frequently.
Add the herbs, lime juice, season to taste, mix well and serve immediately with some spring greens and avocado.
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