Difficulty: Easy - for beginners
2/3 cup fresh lime juice
1/3 cup fish sauce (nam pla)
1 T sugar (or less....)
2 tsp Srichacha (thai garlic chili sauce aka "rooster of death")
3/4 cup chicken broth
1 1/2 pounds ground chicken or pork
1 cup thinly sliced green onions
3/4 cup thinly sliced shallots
3T minced fresh lemongrass
1T thinly sliced Thai chillies (or any spicy chili like serrano or habanero)
1/2 cup choppped fresh cilantro leaves
1/3 cup chopped fresh mint leaves
1 head of cabbage
One caveat. I like my larb super hot and spicy. I add more Srichacha than the recipe below calls for and like to use a really hot pepper like an habanero.
Whisk first 4 ingredients in medium bowl to blend; reserve sauce
Bring broth to simmer in heavy large skillet over medium heat. Add the ground meat. Simmer until cooked through, breaking up meat with a spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of the liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.
Slice and separate cabbage leaves into triangle scoops. Serve with larb at room temperature. Use cabbage as vehicle to get larb to mouth.