Larb Nuea

Larb Nuea? Right, larb nuea, or sometimes known as laab nuea. That’s correct folks, I am teaching you new words, and allowing you to explore new dishes. As I often do, I poll my friends on what they are eating for dinner, or holiday, and I really get back some great responses. One recent response was from my old time friend, Kevin. Kevin and I worked together in Dallas, Texas. We had plenty in common, and not only did that include music, and chilling out, but it also how much we enjoyed great burger, and the love of Thai food.

Thai Larb Recipe

Kevin really opened my eyes when it came to Thai cuisine. Many of his friends were Thai, and many worked and owned a great Thai restaurant in Dallas. Kevin would shuttle me to the restaurant, where he would pretty much do the ordering. Anything from fried whole fish with a chili sauce, or what we always kept ordering, which was larb moo, and sticky rice (cow nee ow). The two go hand in hand together, much like a peanut butter and jelly sandwich.

Larb is basically minced meat, whether it be beef or chicken, cooked just until juices have ran clear, and then mixed with really great ingredients. The sticky rice is then formed into small balls, and padded to pickup the larb. This is an ‘eat with your hands’ dish, which I also really love. Larb moo, sticky rice, and a cold beer, really make this a great Thai dish.

Thanks to Kevin, for allowing me to explore and create dishes like this!

Ingredients:

  • 1 lb of sirloin, cut into very small pieces
  • 1/4cup of jasmine rice, toasted and ground
  • 2 limes, juiced
  • 4 tbsp of fish sauce
  • 2 large shallots, cut into thin pieces
  • 3 tbsp of scallions, thinly sliced
  • 1/4 – 1/2 cup of fresh cilantro, chopped
  • 1 cup of fresh mint leaves, loosely packed
  • 4 Thai chilies, halved

Take half of the shallots and add them to the sirloin, and mix well. Add this mixture to a hot skillet, and cook just until the juices run out. Add in the fish sauce, and lime juice, cooking just another minute. Transfer to a mixing bowl and let cool for about 5-10 minutes. Add in in the remaining shallots, scallions, cilantro, mint, and chilies. Mix well.

Thai Sticky Rice

Place in serving bowls, and serve with Thai sticky rice.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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