THAI LARB SALAD
Serves 4
½ cup hot water
2 tablespoons white or rice wine vinegar
1 red onion ( divided , see instructions ) 3 garlic cloves , roughly chopped
4 tablespoons lemongrass , finely minced
1 teaspoon chili flakes , or more to taste
16 ounces ground chicken , turkey , beef or lamb
½ teaspoon salt ½ teaspoon pepper
1 – 3 tablespoons toasted rice powder , optional ( see note )
NOTES
Toasted rice powder is a traditional ingredient in larb . You can omit this or add it to taste , 1 – 3 tablespoons . You can also make your own — toast white rice in a dry skillet until nutty and golden , then finely grind .
Larb will keep up to 3 days in the fridge .
2 cups cucumber , sliced or diced 2 – 3 radishes , sliced 3 scallions , thinly sliced
1 tablespoon fresh chili , finely minced , optional ( substitute jalapeño or Thai red chili paste )
½ cup chopped cilantro ½ cup chopped mint
36 PEACHYTHEMAGAZINE . COM