Larb Tod

Mannuthat Tanpradit

Mannuthat Tanpradit

24th November 2017

Larb Tod

The unofficial dish of Laos is proving to be one of the most popular Thai Square Christmas specials. Larb
Tod, a classic Thai salad mixed with toasted ground rice and packed full of lime juice and fresh herbs,
turned into juicy meatballs, which are fried to give a crispy, golden exterior. Generally combined with
fresh papaya salad, it creates the perfect blend of flavours and textures, there is no doubt why this is a
favourite in Laos.

Ingredients

  • Serves 2 people
  • Time: 30 minutes
  • 5 tablespoons of uncooked Thai sticky rice
  • 300 grams Minced pork
  • 3 tablespoons Fresh lime juice
  • 3 tablespoons Fish sauce
  • ½ teaspoon Sugar
  • 3 teaspoons Red chilli flakes
  • 3-4 Chopped shallots
  • 1 Chopped spring onion
  • 50 grams Chopped coriander
  • 50 grams Chopped cilantro
  • 3 tablespoons Corn flour
  • 2-3 Whole dried red chilies
  • Vegetable oil
  • Salad

Method

Toss uncooked Thai sticky rice in a pre-heated frying pan without any oil; keep stirring until it turns a
golden brown colour. Remove the rice and let cool, then blend in blender until it turns into a coarse
powder.
Mix the minced pork with chilli flakes, the ground sticky rice, and lime juice, sugar and fish sauce in a
bowl. Add chopped shallots, spring onions, coriander and corn flour and mix so ingredients are
evenly blended.
Form the mince into small meatballs, and fry on high heat in a drizzle of vegetable oil until cooked
through.
Plate the Larb Tod and garnish with dried chillies and a fresh salad and enjoy.

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