Equipment
- medium pot or saucepan
Ingredients
Larb Sauce
$13
- Omsom Thai Larb Starter
- 2 tbsp. Toasted Rice Powder (optional)
- 1 lb. ground pork
- 2 tbsp. water
- 2 medium shallots, peeled and finely sliced lengthwise
- 2 scallion stalks, chopped
- ½ cup cilantro leaves, coarsely chopped
- 2 tbsp. (~12 leaves) mint, coarsely chopped
Serve with:
Traditional: Serve with sticky rice or white rice, cabbage, and steamed green beans.
Mix it up: Serve with lettuce cups and sliced cucumbers.
Instructions
- In a pot over medium low heat, sauté the pork with 2 tbsp. water until cooked through, around 4 minutes. To keep the pork juicy and tender, make sure it doesn’t brown. (Pro tip: There should be some liquid in the pan - don't drain it!)
- Cook until the pork is no longer pink, turn off heat, and remove pan.
- Immediately add the Omsom starter, cilantro, and scallions. Stir to wilt.
- Toss in toasted rice powder, mint, shallots, and mix to incorporate. Salt to taste.
- You’re done! Serve with some of our suggested favorites. Enjoy!
step-by-step
1. In a pot over medium low heat, sauté the pork with 2 tbsp. water until cooked through, around 4 minutes. To keep the pork juicy and tender, make sure it doesn’t brown. (Pro tip: There should be some liquid in the pan - don't drain it!)
2. Cook until the pork is no longer pink, turn off heat, and remove pan.
3. Immediately add Omsom Thai Larb Starter, cilantro, and scallions. Stir to wilt.
4. Toss in Omsom Toasted Rice Powder, mint, shallots, and mix to incorporate. Salt to taste.
5. You’re done! Serve with some of our suggested favorites. Enjoy!
