Thai food is just the best. Its spicy (#1 in my book) and it uses so many fresh herbs that make your taste buds freak out in the most wonderful way. I just cannot get enough of it!
Larb Gai is one of my husband and my all time favorite dishes. It’s quick to make and has so many delicious flavors. Plus, it’s super healthy!
I like to make my Larb with ground pork, but you can also use ground turkey, chicken, or beef if you’d prefer. With the delicious umami flavor from the fish sauce and lime, the heat from the thai chiles, and the freshness from all of the herbs… it really doesn’t matter which meat you choose because it’s all good.
- 2 lbs. ground pork
- 1 large shallots, peeled and finely diced
- 2 tbsp. olive or avocado oil
- 2 cloves garlic, minced
- 1-3 thai chiles, sliced thinly (1 for mild, 3 for spicy)
- 2 tbsp. fish sauce
- 2 tbsp. Fresh lime juice
- 1 heaping tbsp. fresh chopped mint
- 1 heaping tbsp. fresh thai or regular basil chopped
- 1 heaping tbsp. fresh chopped cilantro
- salt and pepper, to taste
- 1 head Bibb lettuce
- 1/2 red onion, thinly sliced
- 1/2 cucumber, thinly sliced
- fresh cilantro
- Fresh basil
- Fresh mint
- 1 lime, cut into wedges
- In a large skillet, heat olive oil over medium-high heat. When hot, but not smoking, toss in the shallots, the ground pork, and the garlic. Season the pork with a little salt and pepper and using the back of a spoon break it up. Continue to cook, stirring and breaking up the meat often, until the pork is cooked through, about 7-10 minutes.
- Drain off excess fat if necessary and place pork back in the skillet over medium heat.
- Toss in the thai chiles, the fish sauce and lime juice. saute for 2-3 more minutes.
- Add the fresh herbs, stir in, remove from heat and serve immediately.
- Serve in lettuce cups or over a bed of lettuce topped with more freshly chopped cilantro, mint and basil (optional). Also serve with a side of sliced cucumber, onions, and a wedge of lime.