If you like spicy Thai food, chances are you will love larb. This is a really tasty summer salad especially if served over a bed of leafy greens together with fresh green beans. In Thai language, larb is in the category of salad. Often enjoyed with beer--ask an alcoholic in Thailand what food they like with a strong Thai lager beer, and they might mention larb. Perhaps the most common is larb gai (chicken) or pork. It's a one-dish meal or it can be served with rice. We like this version with beanthread noodles (also called glass noodles). Made from ground mungbean flour, these clear noodles soak up the flavor of the spices. We also have a recipe for vegetarian larb woonsen. New Recipe: Larb Woonsen in Spring Roll Wrapper.
For 4 Person(s)
Soak bean thread in water for at least 5 minutes, then use scissors to cut it a few times into 2-3 inch pieces (see picture). Boil in water for just 2 minutes, drain, place in bowl, drizzle a small amount of vegetable oil over noodles to prevent them sticking together, and set aside.
In a large mixing bowl, add shallot, cooked pork, khao koor, ground Thai chile powder, fish sauce, and lime juice. Toss gently until mixed well. Taste it and adjust flavor as you like. You might want a bit less chile powder to tone it down, more lime juice to add sour, or sugar to add sweet flavor.
Add bean thread noodles, spring onion, cilantro, and toss it together a little (not too much).
Transfer to a dish, we prefer over leafy greens, and top with a generous amount of whole fresh mint leaves. Enjoy!