Time: 30 minutes or less depending on your knife skills - legit
Recipe size: This recipe makes one good sized plate / bowl full of larb. So depending on how many dishes you have for a meal, it could be big enough for 1 – 2 people, or shared between 3 – 4 people (if you have a full spread of other variant dishes).
Stone & Mortar
Flavors: Fresh "meat" based salad, great herb flavors, mix of savory + spices
Eat it with: As a kid, my parents would always pair this dish with steamed sticky rice in these little plastic sandwhich bags + a side of Thai green papaya salad (tam som).
Thai food is very much a taste-test based cuisine. So please use the ingredients listed in this larb recipe as a guide, but not as exact instruction. You need to taste test to make sure your larb is balanced to the way you like it – with enough acidity and citrus from the lime juice, chilies, etc.
6 tablespoons of uncooked Thai sticky rice ( making toasted rice to incorporate into the dish.)
Two ( 2 ) of the 12 oz packets of Impossible Burger
½ – 1 tablespoon of chili flakes (prik bon)
1 teaspoon of Sea Salt
⅛ tablespoon of sugar (just a pinch)
3 – 4 small shallots (Thai shallots are only about the size of grapes, often resembles a garlic hybrid with a red onion )
50 grams - Ginger
5 leaves of Culantro – this is an herb also known as long coriander, it tastes a little like cilantro (if you can’t find any culantro, can substitute for just cilantro or add both because I do )
3 – 5 spring onions (green onions) *
About 20 leaves or so of fresh mint
Red Onions *optional
2 - 3 limes
2 - 8 Thai Chilli Pepper
I really like citrus and the acidity contrast to spicy peppers.
It is a preference, so you can adjust the citrus + spice levels accordingly to your preference of pain.
1 tablespoon - Coconut Oil Unrefined
How to Make Toasted Sticky Rice
Heat a frying pan on low heat, toss in the uncooked Thai sticky rice (no oil).
Toast the rice until it turns from white to golden yellow, almost to the point where it looks like brown wheat.
Make sure it you keep an eye on the rice, it can burn fairly quickly.
I do like the roasted smell and it gives a nice variant to the nose in the salad.
This step took me 15 minutes.
Once the rice is finished toasting set aside and let it cool
stone mortar and pestle. Pound the rice until it turns into a coarse powder (a blender or food processor will also work, way faster and more convenient).
Put your toasted sticky rice powder in a bowl aside.
I like to always make extra so I can store it for later use in an airtight container.
Peel and slice the shallots
Skin, cut, + mince ginger
Cut green onions in half and stack them on top of each other and mince
Cut 5 leaves of culantro leaves ( If you have them if not substitute with cilantro. I like to use both )
Pick 20 or plus mint leaves off of the stem ( I like mints, I even clean some extra ones and put them on the side to eat the with the salad).
Add 1 tablespoon of Coconut Oil into to a small sized saucepan with a handle
When pan is hot, add Impossible Meat
Fry the Impossible, breaking it into small minced pieces, until it’s fully cooked all the way through. For best flavor, leave all the oils that comes out from the "meat"
Leaving the Impossible in the same pot, add 1 heaping tablespoon of the toasted rice powder into the pan. Also toss in ½ – 1 tablespoon of chili flakes or fresh thai chili pepper.
Add a pinch of sugar, squeeze in the juice from 1 – 2 limes (I used about 1 ½ full limes, but I like it quite sour).
Give the impossible and the seasoning a quick stir.
Throw everything into the saucepan with the impossible.
Give the larb moo a good mix, making sure all the spices and dressing coats the Impossible Meat.
Taste test. See if it needs more salt, lime juice, or chili flakes. Get it the way you want it.
Dish it out onto a plate and garnish with more mint leaves, Thai sweet basil, and culantro.
Serve with :
Side of Sticky Rice
Comment below and let me know how you enjoy them.