Sensational Mince Thai Larb

Paired with spicy nam jim dressing, herbs, cabbage and cucumber.

Larb Moo Isaan is a classic dish from Laos and Northern Thailand. In Northern Thailand, this popular dish is made with all kinds of meat, such as pork and chicken. They serve it as a very hot and fresh dish with lots of rice on the side. Recreate this traditional dish and make it plant-based without compromise with the HARVEST GOURMET SENSATIONAL™ Ground Mince, full of protein and flavour! 

  • 0:30 TIME
  • 10 Portions
  • medium

Method

Submitted by eloise roberts on Tue, 01/18/2022 - 13:46

100 g glutinous rice

5 pc lemon grass stalks

6 pc dried chillies without seeds

200 g small red onions

2 bunch coriander

1 bunch mint

40 ml vegetable oil

800 g HARVEST GOURMET SENSATIONAL™ Ground Mince

20 pc kaffir lime leaves, frozen or fresh 4 pc large dried red chilies

2 tbsp roasted rice

NAM JIM DRESSING

4 pc red chillies, small thai chilies 2 pc garlic cloves

200 ml lime juice

100 ml water

45 ml honey or sugar

45ml CHEF® Demi Glace Liquid Concentrate

40 g CHEF® Black Garlic Paste

40 ml Low salt soy sauce

GARNISH

1pc white cabbage 6-700g

400g cucumbers, cut into sticks

  1. Fry the raw rice on a dry pan at medium temperature for about 5 mins until light golden. Crush the roasted rice in a mortar or blend to a coarse powder.
  2. Place all the nam jim dressing ingredients in a blender and blend roughly. Season with CHEF® Demi Glace Liquid Concentrate, lime juice and sugar to adjust the spiciness of the chillies.
  3. Clean the lemongrass stalks and red onions and cut them as finely as possible.
  4. Wash the coriander and mint leaves and chop them roughly.
  5. Heat up the oil in a wok or large frying pan and fry HARVEST GOURMET SENSATIONAL™ Ground Mince on high heat for 2-3 mins with kaffir lime leaves and dried red chilies.
  6. Remove the mince from the heat and in a bowl mix with lemongrass, dried chillies, onions and some of the nam jim dressing. Season to taste.
  7. Mix it with mint and coriander and arrange it in 10 small bowls or plates. Sprinkle with the crushed rice
  8. Serve the salad with roughly chopped cabbage, cucumber sticks and remainder of nam jim dressing on the side

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Chef's Tip

  • All types of vegetables can be used here, to mellow down the spiciness of the chillies.
  • Nam jim dressing can also be used as a dipping sauce/dressing in other Thai Dishes.

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