Larb Nuea

Larb Nuea? Right, larb nuea, or sometimes known as laab nuea. That’s correct folks, I am teaching you new words, and allowing you to explore new dishes. As I often do, I poll my friends on what they are eating for dinner, or holiday, and I really get back some great responses. One recent response was from my old time friend, Kevin. Kevin and I worked together in Dallas, Texas. We had plenty in common, and not only did that include music, and chilling out, but it also how much we enjoyed great burger, and the love of Thai food.

Kevin really opened my eyes when it came to Thai cuisine. Many of his friends were Thai, and many worked and owned a great Thai restaurant in Dallas. Kevin would shuttle me to the restaurant, where he would pretty much do the ordering. Anything from fried whole fish with a chili sauce, or what we always kept ordering, which was larb moo, and sticky rice (cow nee ow). The two go hand in hand together, much like a peanut butter and jelly sandwich.

Larb is basically minced meat, whether it be beef or chicken, cooked just until juices have ran clear, and then mixed with really great ingredients. The sticky rice is then formed into small balls, and padded to pickup the larb. This is an ‘eat with your hands’ dish, which I also really love. Larb moo, sticky rice, and a cold beer, really make this a great Thai dish.

Thanks to Kevin, for allowing me to explore and create dishes like this!

Ingredients:

• 1 lb of sirloin, cut into very small pieces
• 1/4cup of jasmine rice, toasted and ground
• 2 limes, juiced
• 4 tbsp of fish sauce
• 2 large shallots, cut into thin pieces
• 3 tbsp of scallions, thinly sliced
• 1/4 – 1/2 cup of fresh cilantro, chopped
• 1 cup of fresh mint leaves, loosely packed
• 4 Thai chilies, halved

Take half of the shallots and add them to the sirloin, and mix well. Add this mixture to a hot skillet, and cook just until the juices run out. Add in the fish sauce, and lime juice, cooking just another minute. Transfer to a mixing bowl and let cool for about 5-10 minutes. Add in in the remaining shallots, scallions, cilantro, mint, and chilies. Mix well.

Place in serving bowls, and serve with Thai sticky rice.