Larb Hed (Thai Mushroom Larb Recipe)
This authentic Thai mushroom salad (larb hed) is made with enoki mushrooms, fresh herbs, and a spicy chili-lime dressing for a quick 20-minute meal.
Equipment
- cutting board and knife
- Medium pot or saucepan
- Fine mesh strainer
- Mixing bowl
Ingredients
- 2½ cups enoki mushrooms
- ½ cup ground pork
- 3 shallots, sliced thinly
- 1 tbsp toasted rice powder
- 1 tsp chili flakes, to taste
- ½ lime
- 1 tsp white sugar
- 1½ tbsp fish sauce
- 8 leaves culantro, chopped
- ¼ cup coriander, chopped
- ¼ cup mint, chopped
Instructions
- Blanch the mushrooms. Trim off the roots of the enoki mushrooms. Blanch them in boiling water for 1–2 minutes, then drain well and gently squeeze out any excess water.
- Cook the pork. Cook the ground pork over medium heat until fully cooked. You can cook it with a few tablespoons of water or 1 tablespoon of neutral oil, then drain off any excess liquid.
- Toss the salad. In a large bowl, combine the mushrooms, cooked pork, shallots, toasted rice powder, chili flakes, fish sauce, lime juice, sugar, culantro, coriander, and mint. Toss gently until everything is evenly coated.
- Serve. Transfer to a serving plate and serve immediately with sticky rice and fresh vegetables, if desired.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 295kcal | Carbohydrates: 29g | Protein: 17g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 43mg | Sodium: 1124mg | Potassium: 1067mg | Fiber: 11g | Sugar: 6g | Vitamin A: 551IU | Vitamin C: 12mg | Calcium: 122mg | Iron: 5mg
