I love larb and never think about adding green beans. But seeing the beans in today’s box and then this recipe made me decide to share. It’s adapted from a chicken larb recipe in “Adam’s Big Pot” by Adam Liaw. The rice, chili powder and chile flakes combine to make the equivalent of a Thai seasoning mix. Serve it on lettuce leaves if you wish.
2 tablespoons uncooked white or brown rice 1 teaspoon chili powder, or to taste 1 teaspoon chile flakes, or to taste 1 pound ground pork 1/2 cup water 1/2 cup fish sauce 2 teaspoons granulated sugar 1/2 cup lime juice 1 red onion, peeled, halved and very thinly sliced 3 spring onions, trimmed and finely chopped 1 cup loosely packed mint leaves 2 cups loosely packed coriander leaves 2 cucumbers, thinly sliced 2 cups green beans, trimmed and lightly steamed Sliced bird’s-eye chiles, to serve, optional
Place the uncooked rice in a dry frypan and heat over medium heat, tossing occasionally for about 2 minutes until white rice begins to turn chalky white and light brown around the edges. If using brown rice, it will begin to brown and smell nutty and toasted. Add the chili powder and chile flakes and toss in the pan for a further 30 seconds until the chili is fragrant. Transfer the rice and chili to a mortar and pestle and grind to a coarse powder.
Place the pork in a large skillet over high heat together with water and cook, breaking up and stirring regularly, for about 8 minutes until the pork is cooked through and the liquid is evaporated. Transfer to a large bowl and add fish sauce and sugar and stir through. Allow the pork to cool until it stops steaming and add the lime juice, red onion, spring onion, mint, coriander and the rice and chili powder mixture. Toss to coat well and serve with vegetables on the side.