SPICY LARB WITH CABBAGE CUPS
Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. Larb hails from Laos and gets its addictiveness from the way it stitches together ground meat and crunchy, juicy textures. When you get the balance right, this dish sings, each bite creating a craving for more.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Ground Lamb Ground Beef Chile Pepper Lemongrass Mint Cabbage Rice Peanut Garlic Green Onion/Scallion
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Toast peanuts on a rimmed baking sheet, tossing halfway through, until skins are slightly darkened and nuts are golden brown, 6-8 minutes. Let cool, then coarsely chop or crush into small pieces.
- Heat oil in a large saucepan over medium-high until shimmering. Add garlic and cook, smashing down on cloves to break into smaller pieces with a wooden spoon, until some parts are golden brown, about 3 minutes. Push garlic to one side of pan, then add pork and a pinch of salt to the other side. Cook, smashing and stirring pork and garlic together, until no clumps remain and meat is no longer pink, about 4 minutes. Be careful not to overcook; as soon as you can't see any pink, remove from heat. Mix in shallot, scallions, chiles, lemongrass, lime juice, fish sauce, and half of peanuts. Let larb cool slightly, then stir in mint. Taste and season with more salt if needed.
- Transfer larb to a large bowl. Serve with cabbage, rice, lime wedges, and remaining peanuts.
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Tanha Jannat
[email protected]Overall, I thought this recipe was just okay. The larb was a bit bland, and the cabbage cups were a bit soggy. I might try making it again, but I'll make some changes to the recipe.
Pheagane Rapau
[email protected]This larb was a bit too spicy for me, but it was still very good. I'll definitely be making it again, but I'll use less chili peppers next time.
Laura Pickens
[email protected]I'm not a huge fan of cabbage, but I really enjoyed this larb. The flavors were well-balanced, and the cabbage cups were a great way to hold all the ingredients together.
Comedy Means
[email protected]This recipe is a keeper! The larb was flavorful and delicious, and the cabbage cups were the perfect way to serve it. I'll definitely be making this again soon.
khan monster
[email protected]I've made this larb several times now, and it's always a crowd-pleaser. The combination of spicy and sour is perfect, and the cabbage cups add a fun and healthy twist.
Somia Nndjjdjd
[email protected]This larb was so easy to make, and it was a huge hit with my family. We loved the spicy, tangy flavor, and the cabbage cups were a fun and healthy way to serve it.
Alan Thompson
[email protected]I'm not a big fan of spicy food, but this larb was surprisingly mild. The flavors were well-balanced, and the cabbage cups were a great addition.
2P LOL Gamer
[email protected]Overall, I thought this recipe was good. It was easy to make, and the flavors were well-balanced. I would definitely make it again.
lolol Minecraft
[email protected]This recipe was a bit bland for my taste. I added some extra lime juice and fish sauce, and it was much better.
Malisa Anabel
[email protected]The spicy larb was a bit too spicy for me, but I still enjoyed it. Next time, I'll use less chili peppers.
Rajon Islam
[email protected]This was my first time making larb, and it turned out great! The recipe was easy to follow, and the dish was full of flavor. I'll definitely be making this again.
Promise Tshindane
[email protected]I love how this recipe uses cabbage cups instead of traditional lettuce wraps. It's a great way to add some extra crunch and nutrition to the dish.
Master Asif
[email protected]This larb was AMAZING! The flavors were so bold and complex, and the cabbage cups were the perfect way to eat it. I will definitely be making this again.
antu2
[email protected]Overall, I thought this recipe was good. It was easy to make, and the flavors were well-balanced. I would definitely make it again.
Steve Taber
[email protected]This recipe was a bit bland for my taste. I added some extra lime juice and fish sauce, and it was much better.
Software Solutions
[email protected]The spicy larb was a bit too spicy for me, but I still enjoyed it. Next time, I'll use less chili peppers.
Julia Mostafa
[email protected]I love how this recipe uses cabbage cups instead of traditional lettuce wraps. It's a great way to add some extra crunch and nutrition to the dish.
Abbas Cheema
[email protected]This was my first time making larb, and it turned out great! The recipe was easy to follow, and the dish was full of flavor. I'll definitely be making this again.
Priman Magar
[email protected]I've made this larb several times now, and it's always a crowd-pleaser. The combination of spicy and sour is perfect, and the cabbage cups add a fun and healthy twist.
Sethembile Mzimela
[email protected]This spicy larb was a hit at my last dinner party! The flavors were bold and complex, and the cabbage cups were the perfect vessel for holding all the delicious ingredients.