Larb Recipe

Soak and cook

Rinse 2 cups glutinous (sticky) rice until water runs clear. Soak in cold water for 3–4 hours (or overnight). Drain and steam in a bamboo steamer or steamer basket over simmering water for 20–25 minutes until tender. Keep warm wrapped in a clean towel.

If you don't have pre-made rice powder, toast 1/2 cup short-grain or jasmine rice in a dry skillet over medium heat, stirring constantly, until golden brown and aromatic (6–8 minutes). Cool slightly, then grind in a spice grinder or mortar and pestle to a coarse powder. Measure 3 tablespoons for the larb.

If using mock duck: cut into thin bite-size strips (~1/2-inch). If using tofu: press well to remove excess water, then cut into 1/2-inch cubes or thin strips.

Heat 2 tbs vegetable oil in a skillet over medium-high heat. Add the mock duck or tofu in a single layer. Fry, turning occasionally, until edges are crisp and golden brown (4–6 minutes for mock duck, 6–8 minutes for tofu). For extra crispness, do not overcrowd the pan; fry in batches if needed.

During the last minute of frying, add 1 tbs soy sauce and toss to glaze the pieces lightly. Remove from heat and transfer to a bowl to cool slightly.

In a mixing bowl, whisk together 3 tbs fresh lime juice, 1 tbs light soy sauce or fish sauce substitute, 1 tsp palm or brown sugar, 1 tsp chili flakes, and 1 tsp freshly ground black pepper until sugar dissolves.

Add the warm fried mock duck or tofu to the dressing and toss to coat thoroughly so the dressing penetrates while the protein is still slightly warm.

Add 3 tbs toasted brown rice powder and toss again to combine. The rice powder will absorb some liquid and give the salad its characteristic nutty texture.

Fold in 1/2 cup chopped fresh mint, 1/2 cup chopped cilantro, 1/4 cup Thai basil if using, the thinly sliced 4 green onions (both white and green parts), and the very thinly sliced 1/2 red onion or shallot.

Taste and adjust seasoning: add more lime for acidity, more soy/fish substitute for saltiness, or more chili for heat. If the mix is too bright, add up to 1/2 tsp more toasted rice powder to balance.

Transfer the larb to a serving bowl. Sprinkle with 1 tsp toasted sesame seeds if desired and garnish with extra mint leaves and sliced fresh red chili.

Serve immediately with warm sticky rice and lettuce or cabbage leaves for scooping. Provide lime wedges on the side.