Mince Pork Larb.
Larb is the national dish of Laos but is widely popular in neighbouring Northeastern Thailand or Esarn. This is because most Esarn people are of Lao descent and were once the same people under the Kingdom of Lan Xang. Thailand, then Siam, occupied a large part of Laos but in1893 surrendered territories on the east side of the Mekong River to France in order to keep Siam from becoming a French colony. The natural border formally placed the Lan Xang people under 2 different rulers, France and Siam. It's amazing how over 100 years of separation has done little in terms of cultural, language and food similarities. Lao is the spoken language of Esarn, it's not taught in schools but passed down orally through generations.
In a frying pan, dry roast
-2tbsp of rice until golden brown. Finely grind using a pestle and mortar. Leave aside.
Put the pan back on heat, dry roast
-6-8 dry chillies.
Cook, stirring until lightly charred.
Leave aside.
The vegetables.
-2 shallots, thinly sliced,
-2 spring onions, thinly sliced,
-2tbsp coriander, stalk chopped, leaves picked,
-1tbsp mint
-3 sliced chillies.
-juice of 1 lime.
Leave aside.
In a large saucepan, put in
-500g mince pork,
-1/2cup chicken stock,
-pinch of salt,
-1tbsp fish sauce.
Cook, stirring on high heat until the pork is cooked through, turn the heat off, add
-the vegetables,
-roasted rice,
-whole roasted chillies,
-1tbsp chilli flakes.
Stir well to combine. Taste and adjust the seasoning. You may need more fish sauce or lime juice.
Spoon into a serving dish.
This dish is normally served with sticky rice and fresh vegetables and is served as part of a large meal with a milder dish.
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