Comrade 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
