Spicy Larb With Cabbage Cups Recipes

SPICY LARB WITH CABBAGE CUPS

Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. Larb hails from Laos and gets its addictiveness from the way it stitches together ground meat and crunchy, juicy textures. When you get the balance right, this dish sings, each bite creating a craving for more.

Provided by Andy Baraghani

Categories Bon Appétit Dinner Ground Lamb Ground Beef Chile Pepper Lemongrass Mint Cabbage Rice Peanut Garlic Green Onion/Scallion

Yield 4 servings

Number Of Ingredients 14

Spicy Larb with Cabbage Cups image

Steps:

Preheat oven to 350°F. Toast peanuts on a rimmed baking sheet, tossing halfway through, until skins are slightly darkened and nuts are golden brown, 6-8 minutes. Let cool, then coarsely chop or crush into small pieces.
Heat oil in a large saucepan over medium-high until shimmering. Add garlic and cook, smashing down on cloves to break into smaller pieces with a wooden spoon, until some parts are golden brown, about 3 minutes. Push garlic to one side of pan, then add pork and a pinch of salt to the other side. Cook, smashing and stirring pork and garlic together, until no clumps remain and meat is no longer pink, about 4 minutes. Be careful not to overcook; as soon as you can't see any pink, remove from heat. Mix in shallot, scallions, chiles, lemongrass, lime juice, fish sauce, and half of peanuts. Let larb cool slightly, then stir in mint. Taste and season with more salt if needed.
Transfer larb to a large bowl. Serve with cabbage, rice, lime wedges, and remaining peanuts.

Ingredients

1/2 cup raw skin-on peanuts
2 Tbsp. vegetable oil
4 garlic cloves, crushed
1 lb. ground pork, beef, or lamb
Kosher salt
1 large shallot, thinly sliced into rings
5 scallions, thinly sliced
4 red or green Thai chiles, thinly sliced
1 lemongrass stalk, bottom third only, tough outer layers removed, thinly sliced
2 Tbsp. fresh lime juice
1 Tbsp. plus 1 tsp. fish sauce
1 cup torn mint leaves
1/4 head of green cabbage, halved crosswise, leaves separated
Cooked short-grain rice and lime wedges (for serving)

SPICY MUSHROOM LARB

We've never met a riff on larb that we didn't like, including this vegetarian version, which forgoes the typical meat or fish for crispy shiitake mushrooms.

Provided by Andy Baraghani

Categories Bon Appétit Dinner Lunch Mushroom Ginger Cabbage Garlic Green Onion/Scallion Mint Peanut Chile Pepper Shallot Dairy Free Soy Free Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 12

Spicy Mushroom Larb image

Steps:

Heat 5 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Add mushrooms and cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 15 minutes.
Add scallions, garlic, and ginger to skillet, followed by remaining 1 Tbsp. oil. Cook, stirring often, until aromatics are softened and fragrant, about 4 minutes.
Remove skillet from heat; season mushroom mixture lightly with salt. Mix in shallots, chiles, mint, fish sauce, and half of peanuts. Taste and season larb with more salt if needed.
Transfer larb to a platter or large bowl. Serve with cabbage and remaining peanuts alongside.

Ingredients

6 Tbsp. vegetable oil, divided
1½ lb. shiitake mushrooms, stems removed, caps quartered
6 scallions, thinly sliced
4 garlic cloves, finely grated
1 (2-inch) piece ginger, peeled, finely grated
Kosher salt
2 medium shallots, thinly sliced, rinsed
2 red chiles (such as Holland, Fresno, or Thai), thinly sliced
2 cups mint leaves, torn if large
2 Tbsp. fish sauce
½ cup coarsely chopped unsalted dry-roasted peanuts, divided
½ head of green cabbage, halved crosswise, leaves separated

SPICY LARB

A larb is a spicy Thai appetizer. This is for tofu but can be easily substituted with my personal preference of ground chicken or even turkey.

Provided by Topher

Categories Soy/Tofu

Time 32m

Yield 9 serving(s)

Number Of Ingredients 14

Spicy Larb image

Steps:

Combine first 5 ingredients, stirring until sugar dissolves; set aside.
Spread tofu in a single layer onto several layers of paper towels; cover with additional paper towels. Let stand 15 minutes, pressing down occasionally.
Heat oils in a large nonstick skillet over medium-high heat. Add onion, garlic, and chiles; sauté 3 minutes.
Add tofu; cook 8 minutes or until lightly browned, stirring occasionally. Stir in juice mixture; cook 1 minute or until heated. Remove from heat; stir in basil and mint. Spoon about 1/2 cup tofu mixture into each cabbage leaf.

Nutrition Facts : Calories 46.4, Fat 1.4, SaturatedFat 0.2, Sodium 369.2, Carbohydrate 8.5, Fiber 1.6, Sugar 4.5, Protein 1.2

Ingredients

1/3 cup fresh lime juice (about 3 limes)
1 tablespoon sugar
1 1/2 tablespoons fish sauce
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 (14 ounce) packages water-packed firm reduced-fat firm tofu, drained and crumbled
2 teaspoons vegetable oil
1/2 teaspoon dark sesame oil
2 cups thinly vertically sliced red onions
3 garlic cloves, minced
2 serrano chilies, thinly sliced
1/2 cup chopped fresh basil
1/4 cup chopped of fresh mint
9 large cabbage leaves (green or red)

KETO PORK LARB SALAD

Based on Bon Appetit's Spicy Pork Larb recipe, with some slight changes to make it a little less spicy and fit our keto macros. Serve with 2-3 cups chopped romaine per person. Or with lettuce or cabbage cups. Depending on the spiciness of your jalapenos, you may want to add some crushed red pepper, or sub out spicier chilis.

Provided by Chandra M

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Keto Pork Larb Salad image

Steps:

Heat oil in a large saucepan over medium-high until shimmering. Add garlic and cook, smashing with a wooden spoon, until some parts are golden brown, about 2 minutes. Push garlic to one side of pan, then add pork and a 1/4 tsp of salt to the other side. Cook, smashing and stirring pork and garlic together, until no clumps remain and meat is no longer pink, about 4 minutes.
Mix in shallot and lemongrass, cooking until a few pieces of pork are starting to brown.
Remove pan from heat and stir in scallions, chiles, tamari, lime juice, fish sauce, and half of peanuts. Let larb cool slightly, then taste and season with more salt if needed.
Serve with lettuce/cabbage cups, passing mint and remaining peanuts separately.
Or divide lettuce between four bowls, top with the torn mint. Add the larb and remaining peanuts.

Nutrition Facts : Calories 544, Fat 43.4, SaturatedFat 11.6, Cholesterol 81.8, Sodium 3481.5, Carbohydrate 10.7, Fiber 3, Sugar 2.7, Protein 30.3

Ingredients

3 tablespoons olive oil
4 garlic cloves, pressed through garlic press
1 lb ground pork
1/4 teaspoon kosher salt
1 large shallot, thinly sliced into rings
1 lemongrass, stalk bottom third only, tough outer layers removed, thinly sliced
5 scallions, thinly sliced
2 jalapenos, sliced in 1-inch matchsticks (or 4 Thai chiles, thinly sliced)
2 tablespoons fresh lime juice
4 teaspoons fish sauce
2 teaspoons reduced sodium tamari
1/2 cup roasted salted skin-on peanuts, coarsely chopped
1/2 cup torn mint leaf

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Preheat oven to 350°. Toast peanuts on a rimmed baking sheet, tossing halfway through, until skins are slightly darkened and nuts are golden brown, 6–8 minutes. Let cool, then coarsely chop or crush into small pieces.
Heat oil in a large saucepan over medium-high until shimmering. Add garlic and cook, smashing down on cloves to break into smaller pieces with a wooden spoon, until some parts are golden brown, about 3 minutes. Push garlic to one side of pan, then add pork and a pinch of salt to the other side. Cook, smashing and stirring pork and garlic together, until no clumps remain and meat is no longer pink, about 4 minutes. Be careful not to overcook; as soon as you can’t see any pink, remove from heat. Mix in shallot, scallions, chiles, lemongrass, lime juice, fish sauce, and half of peanuts. Let larb cool slightly, then stir in mint. Taste and season with more salt if needed.
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