larb is so easy. i will take a photo of the spice pack later and update this, if i have still forgetten in four hours bug me. you use that, fish sauce, and lime. add it to your meat (ground beef because poverty is fun!), cook it on med-high to high on your cast iron if you don’t have a wok (if you have a wok idk i don’t have a wok) then add some cilantro and scallion greens as a garnish. sometimes we’ll do larb lettucewraptacos with rice, sometimes just chop up some lettuce and make a rice bowl. it is very complicated.
i don’t know if there’s a specific region this style ties to, but i learned it from some Lao clients.
The only larb I’ve had in restaurants is ground chicken, which isn’t common at regular grocery stores. That’s why I haven’t tried making it. But I’ll try using ground beef, which I happen to have.
SPICE PACKET THANK YOU
Okay give me a minute it’s not uploading and I’m not taking another photo
THERE. a little of this goes a long way. It’s both kinds of spicy (very flavorful and kinda hot) so enjoy. I use it on ground beef and ground pork, but also we got this great asada cut from the carneceria I want to try it with
larb is so easy. i will take a photo of the spice pack later and update this, if i have still forgetten in four hours bug me. you use that, fish sauce, and lime. add it to your meat (ground beef because poverty is fun!), cook it on med-high to high on your cast iron if you don’t have a wok (if you have a wok idk i don’t have a wok) then add some cilantro and scallion greens as a garnish. sometimes we’ll do larb lettucewraptacos with rice, sometimes just chop up some lettuce and make a rice bowl. it is very complicated.
i don’t know if there’s a specific region this style ties to, but i learned it from some Lao clients.
The only larb I’ve had in restaurants is ground chicken, which isn’t common at regular grocery stores. That’s why I haven’t tried making it. But I’ll try using ground beef, which I happen to have.
SPICE PACKET THANK YOU Okay give me a minute it’s not uploading and I’m not taking another photo
THERE. a little of this goes a long way. It’s both kinds of spicy (very flavorful and kinda hot) so enjoy. I use it on ground beef and ground pork, but also we got this great asada cut from the carneceria I want to try it with
Thanks! I can look for this at the local Asian store.