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Thai Food Recipe - How To Make Larb Nuea, Spicy Minced Beef Salad
Larb Neua (Spicy Minced Meat Salad)
Larb is a common dish served in the northeastern Thai provinces as well as the country of Laos. Larb can be made from any minced meat including chicken, pork, beef, duck or fish. In some cases this dish is made with raw meat and blood. Most commonly the meat is boiled and served in a spicy salad with fresh chili peppers served with a side of fresh vegetables and sticky rice. There are many documented health benefits from eating Larb, due to the high protein and low carbs. Larb is an excellent choice for people looking to shed a few pounds on a low carb diet, however you will have to stay away from the sticky rice. Another variation of Larb is the Nam Tok, or "Waterfall", made with sliced grilled meat as apposed to boiled minced meat.
How To Make Larb
You can make this dish with any minced meat, this recipe is for minced beef, you can substitute any other meat of your choice. You don't want to use lean ground beef as it will be too dry, so instead use regular ground beef. When you boil the meat you need to be careful not to overcook it, it will be dry and lack flavour if it is cooked for too long. You can adjust the amount of Thai chili flakes you use depending on your taste. You should serve this dish with sticky rice, sliced cucumber, cabbage and yard long beans. If you are on a diet you should stay away from the sticky rice.
500 grams of ground beef
1 large lime
1 tablespoon of dried Thai chili flakes.
half of a red onion very thinly sliced
2 green onions chopped
6 fresh mint leaves
1 tablespoon of fish sauce
1 teaspoon of MSG (optional)
1: Boil the beef 3-5 minutes in a large pot.
2: Drain the water and place in a large bowl.
3: Add the chili powder, onion, fish sauce and MSG.
4: Squeeze the juice of the lime into the bowl and stir well.
5: Add the chopped green onion and mint leaves.
6: Serve with sticky rice and sliced cucumber and green vegetables.
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