Comrad Cluck Larb

Yield: Serves 4

 

If larb is the “unoffical” national dish of Laos, then this is the “ultra-unofficial” national dish because, in essence, this dish is basically a meat salad – but we’ve never let that stop us before. We subbed out the traditional protein and subbed in Comrade Cluck and then added a hell of a lot of fresh herbs and a funky ‘fish’ sauce to pump up the volume.

 

Ingredients 

‘Fish’ Sauce:

  • 4 tablespoons soy sauce 
  • 3 tablespoons rice vinegar
  • 5 tablespoons boiling water
  • 4 tablespoons brown sugar
  • 2 teaspoons lime juice with pulp, freshly squeezed
  • 4 teaspoon garlic, finely minced
  • 2 teaspoons red Thai chili pepper, finely chopped, to taste

Larb:

  • 10 oz Comrade Cluck
  • 2 tbsp water
  • ½ tsp hot chili powder (Thai or Lao if you can get it!)
  • 4 tsp ‘fish’ sauce (above)
  • 5 tsp freshly squeezed lime
  • ¼ cup slivered red onion
  • 10 whole mint leaves
  • 2 tbsp chopped cilantro
  • Large handful slivered Thai basil

The How To

Fish’ Sauce
1. Add 5 tbsp boiled water to small bowl. Add sugar and stir to dissolve. 
2. Let the water/sugar mixture cool to room temperature.
3. Add the rice vinegar, lime juice, and soy sauce. 
4. Mix in the garlic and chili pepper.

Larb
1. Pulse Comrade Cluck in a food processor until minced.
2. Cook Comrade Cluck on high heat with 2 tbsp H2O until just warmed through. 
3. Transfer to a medium bowl and add remaining ingredients. Mix thoroughly.
4. Add more ‘fish sauce’ to taste