Recipe for larb from the wonderful cookbook Nomnomnom

According to Dorothy Porker, also known for the food blog Vette Sletten, food should be enjoyable and fun; life is difficult enough as it is. Her recipes are original, full of flavour and usually on the table within half an hour. With its beautiful dishes and colourful compositions, her new book Nomnomnom is one to lick your fingers over.

Dorothy: “Larb is a fresh and vibrant Thai salad that gets on the table much faster than you might think. Note that authentic Thai larb is finished with toasted, finely ground rice. I don’t do this because I’m lazy, but I also didn’t want to give this recipe another name because it is still very much larb.”

How to make the larb

• Brown the minced meat in the sunflower oil
• Meanwhile, make a slurry with the cornflour, 3 tablespoons of water, the lime juice, the fish sauce or miso and the brown sugar.
• Remove the minced meat from the pan and reheat the oil in which you browned it. Fry the ginger, garlic, lemongrass and bird’s eye chillies in it for ± 1 minute. Make sure the garlic does not turn brown.
• As soon as the herbs begin to smell strongly, add the cornflour slurry, stir vigorously and quickly, and remove from the heat as soon as the sauce has thickened. This happens very quickly.
• Now return the minced meat to the pan, along with the shallot, mint and coriander, and mix everything well once more so that everything is evenly coated with a thin layer of sauce.
• Serve in or with the lettuce leaves, topped with some fresh mint, coriander and roughly chopped peanuts or cashews. A bowl of white rice completes the meal.

Title: Nomnomnom
Author: Dorothy Porker
Price: €24.99
Publisher: Fontaine Uitgevers

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