Fish Larb (Spicy Fish Salad)

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Ingredients for 20-25 servings

1. Clean and fillet the fish. take off the skin and set it aside for later use. Chop the fish finely. Transfer the chopped fishinto a bowland squeeze the lime juices and mix and set aside for 20 minutes. (amazingly the lime will cook the fish and the meat will turn white). T he fish skin into long thin pieces and set aside.

2. Take all your greens, rinse and mince and set them all aside together in one bowl.

3. When the fishmeat is cooked, take out the remaining lime juice by tilting the bowl and pressing your hand firmly against the fish meat (otherwise your salad be too sour if you keep all the lime juice).

4. In a big mixing bowl transfer the fish meat. Pour in the seasonings and mix. Add in the fish sauce and taste. Add more fish sauce if needed.

5. Finally add all the greens and fish skins and dry pork skins into the mixing bowl and mix several times. Serve with lettuce or with steamed rice.


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As an entree, larb is customarily offered to diners in a serving bowl accompanied by a plate filled with lettuce leaves and fresh herbs, such as cilantro and mint. Each person scoops a portion onto a lettuce leaf, adds herbs according to taste, and then rolls up the lettuce leaf to eat. For a beautiful appetizer, roll individual servings into lettuce or wild betel leaves and serve them on a platter.

Before you prepare the fish, carefully wash, dry, and chop the herbs. If you can't get all of the herbs listed, use what you can find. However, you must include mint, cilantro, green onions, and Vietnamese coriander.

Measure herbs loosely packed into the measuring cup, and use only fresh, blemish-free herbs. Chop them by hand, because using a food processor will bruise them.

This recipe is easy to halve or double.



Clean and fillet the fish, or buy already-filleted fish. Remove the skin. On a large, clean chopping board, chop the fish with a heavy knife or cleaver. As you chop, fold the fish over on itself. Continue to fold and chop until the fish is very finely chopped. Put the fish in a glass or ceramic bowl and squeeze the lime juice over it. Using your hands, mix the lime juice into the fish. After it is thoroughly mixed and the fish has turned opaque, squeeze the lime juice out of the fish one handful at a time and transfer the fish to another glass or ceramic bowl. Discard the squeezed-out juice. Add the galanga, lemongrass, chilies, mint, cilantro, green onions, Vietnamese coriander, culantro, rice paddy herb, Thai basil, and Chinese boxthorn. Sprinkle the fish sauce, salt, MSG (if desired), Sichuan pepper, and rice flour over the mixture. With gloved hands, toss and mix everything together. Serve immediately with additional fresh herbs and lettuce leaves.

Toasted Sticky Rice Flour
Hmoov Nplej Kib

Makes 7/8 cup flour

Rice flour is an ingredient of larb, a traditional Laotian dish. You can buy packages of toasted rice flour in Asian supermarkets, or you can make it at home.

Put 1 cup of uncooked sticky rice in a nonstick skillet over medium heat. Stir constantly until the rice is uniformly browned (about 10 to 15 minutes). If the rice smokes as it is toasted, turn the heat down a little. Remove from the heat and let the rice cool. Grind the browned rice in a clean coffee grinder, or do it by hand using a mortar and pestle. Use the coffee grinder for only a few seconds; do not let the flour become too fine. The finished product should be a slightly grainy powder. Rice flour can be stored in an airtight container for several months.