SPICY LARB WITH CABBAGE CUPS
Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. Larb hails from Laos and gets its addictiveness from the way it stitches together ground meat and crunchy, juicy textures. When you get the balance right, this dish sings, each bite creating a craving for more.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Ground Lamb Ground Beef Chile Pepper Lemongrass Mint Cabbage Rice Peanut Garlic Green Onion/Scallion
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Toast peanuts on a rimmed baking sheet, tossing halfway through, until skins are slightly darkened and nuts are golden brown, 6-8 minutes. Let cool, then coarsely chop or crush into small pieces.
- Heat oil in a large saucepan over medium-high until shimmering. Add garlic and cook, smashing down on cloves to break into smaller pieces with a wooden spoon, until some parts are golden brown, about 3 minutes. Push garlic to one side of pan, then add pork and a pinch of salt to the other side. Cook, smashing and stirring pork and garlic together, until no clumps remain and meat is no longer pink, about 4 minutes. Be careful not to overcook; as soon as you can't see any pink, remove from heat. Mix in shallot, scallions, chiles, lemongrass, lime juice, fish sauce, and half of peanuts. Let larb cool slightly, then stir in mint. Taste and season with more salt if needed.
- Transfer larb to a large bowl. Serve with cabbage, rice, lime wedges, and remaining peanuts.
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Mohammed Asif
[email protected]This larb was amazing! I will definitely be making it again soon.
Maryam Khan
[email protected]I would not recommend this recipe. It was a waste of time and money.
Broken Soul
[email protected]I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Rahul Mehta
[email protected]I wasn't a big fan of the cabbage cups. I found them to be a little too crunchy and they didn't really add anything to the dish.
Angelica Nino
[email protected]This larb was a little too spicy for me, but I still enjoyed it. I think I'll try making it again with less chili peppers next time.
Gab Gab
[email protected]I would definitely recommend this recipe to anyone who loves spicy food. It's a great way to add some excitement to your next meal.
Nancy Mugo
[email protected]The cabbage cups were a great way to serve this larb. They were easy to hold and eat, and they helped to keep the larb from getting too messy.
Asafur Asafur Rahaman
[email protected]I'm not a big fan of spicy food, but this larb was just the right amount of spicy for me. It had a nice kick, but it wasn't overwhelming.
Abdi Deeq
[email protected]This larb was so flavorful and delicious. I especially loved the addition of the cabbage cups. They added a nice crunch and freshness to the dish.
Ms Bobita
[email protected]I love how easy this recipe is to make. I was able to whip it up in no time, and it tasted just as good as if I had spent hours in the kitchen.
Azah Laura
[email protected]This spicy larb with cabbage cups was a hit at my dinner party! The flavors were so well-balanced, and the cabbage cups were the perfect vessel for the larb. I will definitely be making this again.