Approx Time to Make: 30 mins

Larb (also called laap, larp, lahb or laab).
It’s a traditional spiced minced meat dish, served with a large herb salad that is regarded as the unofficial ‘National Dish of Laos’

It is also eaten in the Isan region, an area of Thailand where the majority of the population is of the Lao ethnicity, and among them, Hmong people, an ethnic minority group in Laos and Thailand. I met many Hmong teenagers whilst helping teach English.

This time I used both dehydrated TVP mince & sautéed crumbed Tempeh instead of meat ( I marinated the TVP in the liquid & spices below & then stir fried (having first stir fried the chillies, shallots, ginger & garlic)

INGREDIENTS:

Wet ingredients to rehydrate TVP:
🌿3 TBSP Soy Sauce / Tamari
🌿3 TBSP Lime juice (1 lime), more to taste
🌿 Sufficient Veg Stock to rehydrate, but not over soften TVP (you want it a bit al dente not sloppy)
🌿1-2 TSP Sugar or alternative
🌿200g dried TVP mince

Pre sauté the following to soften:
🌿2 tbsp oil to stir fry (use appropriately)
🌿a small piece of Ginger, grated finely
🌿2 small Shallots, finely diced
🌿2-3 hot Red Chillis, finely sliced (deseeded for less heat)
🌿pinch of Salt, adjust to taste
🌿pinch of Pepper

Herb Salad 🥗
🌿a bunch of fresh Mint, leaves *
🌿a bunch of fresh Coriander / Cilantro *
🌿Spring Onion tops shredded
* Leave whole for authentic herb side salad 🥗

Happy travel & holiday memories served on a bed of herbs

Tags: Asian Food – Food – Laos Food – Low Sugar – Meat Alternative – World Flavours