Lao-Inspired Larb
Larb is a meat salad from Laos that is popular in Thailand and across Southeast Asia thanks to its mix of fresh, savoury ingredients such as lime and spring onions. In this vegan version, the meat is replaced by mushrooms which makes this perfect for a light lunch.
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Total Time: Prep time: 10 mins | Cook time: 10 min
Servings: 4
Total Time: Prep time: 10 mins | Cook time: 10 min
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 100 100 g chestnut mushrooms
- 12.5 12.5 g rice, toasted in a dry frying pan until crisp and then blitzed to a powder in a food processor or pestle and mortar
- 0.75 0.75 Tbsp Thai basil
- 0.75 0.75 Tbsp fresh coriander
- 6.25 6.25 mint leaves
- 0.25 0.25 Tbsp chilli flakes
- Juice and zest of 2 limes
- 0.25 0.25 Tbsp Vegan fish sauce
- 0.25 0.25 banana shallot (or a couple of small round shallots), finely sliced
- 3 3 large baby gem leaves
- 1 1 spring onions, finely sliced
- 0.5 0.5 Tbsp groundnut oil (or vegetable oil)
Method
- Blitz the mushrooms in a food processor until finely chopped.
- Heat a sauté pan with some oil and fry the mushrooms until the liquid has evaporated.
- Drain off any liquid then mix in all the remaining ingredients, apart from the gem lettuce, stirring gently so everything is loosely combined, then mix.
- Fill each lettuce leaf with the mushroom mixture and serve.
