This is an updated version of a classic Thai dish, larb. For Thai food eaters and cooks, this is the dish that casual Thai eaters don't usually get to. There's the usual suspects of Pad Thai, Tom Yum, Green Curry, and mango sticky rice. Then there's this--larb. 'larb' just means, a chopped up protein, so you can make this dish with chicken, pork, beef or duck (with crispy skin pieces) tossed with a Thai vinaigrette without oil. The dressing is salty, sour and spicy. The fruit adds the sweet and the mint lightens up the dish. —edamame2003
ground dried chili peppers
toasted rice, ground
thinly sliced shallots
green onions, chopped
mint, chiffonade (also leave another pinch uncut for garnish)
I work in the entertainment business, and in my free time, I really enjoy growing my own vegetables, trolling my local farmers markets and trying to re-create yummy dishes I eat at my favorite restaurants. My son is a big influence on how and what I cook. He's my guinea pig and promises to try anything I make once. Luckily the recipes on food52 are bountiful and delicious.