Vegan Lao Larb (My First Food Blog)

VIDEO Is Coming Soon!!!

Larb is a traditional dish of Laos for many years, ingredients are different, depends on what village or province the dish is from. A word "Larb" means LUCKY in Lao, so people always make this dish for any special occasion to bring and also spread the good luck.

Now let's talk about this Vegan Larb, I just want to look into Lao food in a different angle and with a help from my family, I went around between 3 grocery stores. I came up with this recipe, and to be honest I was surprise how good it tastes. Try it yourself!

Ingredients:

- Green Cauliflower: 1 Whole

- Shiitake Mushroom: 3 heads

- Brown Beech Mushroom: 1 pack

- Fresh Limes: 2-3 whole (to your liking)

- Thai Bird Chili: (to your liking)

- Dried Chili Flake: (to your liking)

- Diced Shallot: 1/2 Tbsp

- Mint Leaves: 20 to 25 Leaves

- Minced Lemongrass: 1 Tbsp

- Minced Garlic: 1/2 Tbsp

- Minced Galanga: 1/2 Tbsp

- Rough Chopped Cilantro: 1/2 Cup

- Coconut Oil: 3 Tbsp

- Grounded Roasted Raw White Rice: 1/4 Cup

- Sea Salt: 2 Tsp

- Soy Sauce: 1 Tsp

Optional:

- Endive

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Time to Get Working:

Wash All the Vegetable in clean cold water, that you are going to use and cook with :) trust me you want to do that first :p

How to make roasted rice powder:

-Roast the raw white rice with a low heat, keep flipping or stirring until the rice turns brown.

-Grind it with coffee grinder or a Lao Style Mortar (KOK) and Pestle (Sark)

How to Prepare Other Ingredients:

-Cut the cauliflower into small pieces or flat pieces so it can get seared easier

-Heat up the pan with high heat until the pan is really hot then put cauliflower down on the pan

-Put the coconut oil on the pan small portion at the time until you see a smoke and the dark spot appear on the cauliflower then keep flipping until you get the nice color that you like. I like mine DARK!! :)

-Cool them down and rough choke into smaller piece, it is okay for the pieces to be uneven. it actually good for texture

-Cut off root of the brown beech mushroom

-Cut shiitake mushroom into small strips

-Mince your garlic, galanga, and lemongrass

-Dice your shallot

-Rough chop your cilantro

Now Time To Mix Them All:

-Start with both of the mushrooms, cauliflower, roasted rice powder, shallot, lemongrass, and garlic

-Galanga is a strong flavor ingredient I would add 1/4 Tbsp first then taste it, if you want more you can add more.

-Add Soy Sauce at the end while you mixing the ingredients

-Squeeze the lime juice one by one I would start with 2 while limes first and taste it if you need more up on your taste

-Chili powder I would like add at the end if you like spicy, but if you are not sure how spicy you can handle I would live it on the side

-serve it on the bowl with a serving spoon or you could add lettuce on the side so your friends and family can make their own lettuce wrap

-In my case I feel a little bit fancy so I use endive, I am just kidding it is not about being fancy that makes me pick endive. I picked it because I like the bitterness, the crunch, and the color it brings to the dish.

There you have it! Any questions at all please email me at vongstable@gmail.com I will be happy to answer.