This is a special Tuesday recipe shout out to my friend Luke, who has asked for the recipe for the pork laap (larb) and green papaya salad I posted on my instagram yesterday.
If you haven’t noticed already, I will tell it to you straight right now. I LOVE chilli. If no one stops me, I will serve it with nearly everything. I even sat at the dinner table last week topping my sister’s beautiful roast lamb with this great smoky Asian chilli mix I had picked up from our local Asian supermarket. Lao food is an absolute god send to those spice lovers at there. Absolutely everything you eat over there is super, super spicy and flavoursome. The best of the spicy dishes is larb, which is a spicy mince salad.
We usually get our larb fix at the local Thai Wi Rat in Fortitude Valley. The jury’s still out but I think this place could serve some of the best Thai and Lao food in Brisbane. Just be careful when ordering the “Lao spicy” – it is incredibly hot. If you can’t be bothered to cook this recipe, why not grab takeaways from Thai Wi Rat.
Despite our LARB of Larb (see what I did there?), I hadn’t even thought to cook it until I stumbled across this recipe in the SBS feast magazine. I’ve adapted the below recipe slightly for your eating pleasure. It will usually take about 30 minutes to put it all together. Obviously, you can serve the larb without the papaya salad, but I think it all works together so wonderfully and the papaya salad is so easy, you really have no excuse not to cook the whole meal.
The recipe should serve 5 fairly hungry humans.