做法
- 在干锅中以中小火烤糯米,不停摇晃,八到十分钟,直至深金棕色、香气浓郁。冷却后在研钵中磨成粗粉。这就是khao khua——larb的灵魂。
- 在宽锅中以中火加热猪肉末,加两大勺水——不放油。不停拨散,使肉煮成细碎颗粒,而非肉块。肉色一变白立刻关火,约四分钟。
- 把仍温热的猪肉倒入搅拌碗。趁热加入青柠汁、鱼露和辣椒粉——余温能让风味渗入。
- 加入烤米粉、红葱头和葱。翻拌均匀——米粉应让酱汁变稠并裹住肉。
- 上桌前才拌入薄荷、香菜和锯齿香菜。香草加得太早会变软发黑。
- 盘中堆成小丘。配一篮糯米饭、生卷心菜、生豇豆和黄瓜——食客用糯米饭或卷心菜叶舀着larb,用手吃。
Common questions
Can 泰式碎肉沙拉 be made ahead?
泰式碎肉沙拉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 10 minutes.
How spicy is 泰式碎肉沙拉?
As written this recipe is medium-to-hot. Heat levels vary by cook and region in Thailand; halve the chili or remove the seeds for less heat, or add more at the finishing stage. The spice can be adjusted during cooking.
Is 泰式碎肉沙拉 vegetarian or gluten-free?
This recipe is naturally gluten-free as written.
How hard is 泰式碎肉沙拉 to make at home?
泰式碎肉沙拉 is approachable for a home cook with basic stove skills — total time about 25 minutes, no special technique required.
Can 泰式碎肉沙拉 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Larb是伊善的'非官方国菜'(在老挝也是,几乎用相同的配方——larb没有国界)。烤米粉绝不可少;没有它,这就只是配香草的猪肉末。猪肉可以是生的(larb dip),给追求最正宗的人,但煮熟版本是家庭安全和典型的做法。老挝-伊善的长辈会通过khao khua的程度来评判年轻厨师:太浅则味道平淡,太深则刺鼻。
