Larb is traditional Thai comfort food. The mint adds a clean jolt of flavor to this casserole-type meal. My cousin Abi lived in Thailand for a time and helped me fine-tune my version of this classic dish. Typically, the meat and rice are served over raw cabbage, but we think this style is pretty tasty as well. You can use serrano, Anaheim, or almost any other kind of chile pepper if you can’t find a jalapeño. Of course, your meal will be as spicy as your chile. Consider adding 1 tablespoon of chopped fresh basil or cilantro to the mint mixture for a slightly different taste.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Step 3
Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add the liquid, and stir to make an even layer.
Step 4
In a medium bowl, combine the lime and lemon zest, lime and lemon juice, fish sauce, rice vinegar, brown sugar, jalapeño, red pepper flakes, scallions, bell pepper, and mint. Whisk until the sugar dissolves. Add the meat to the mixture and stir with a fork to break up the meat and incorporate the mint mixture throughout.
Step 5
Drop forkfuls of the meat mixture into the pot, arranging them evenly but without packing them together.
Step 6
Add a thick layer of cabbage and top with the snow peas.
Step 7
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 8
Calories: 652
Step 9
Protein: 35g
Step 10
Carbohydrates: 81g
Step 11
Fat: 21g
Step 12
Cholesterol: 99mg
Step 13
Sodium: 123mg
Step 14
Fiber: 4g
