- 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
Larb Tod
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
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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