Chiang Mai Larb

Introduction to Chiang Mai Larb

Chiang Mai Larb, or Larb Muang, is a quintessential dish from Northern Thailand that reflects the rich tapestry of the region’s culinary heritage. Unlike the more well-known Isaan Larb, Chiang Mai Larb is distinct with its bold and earthy flavors, traditional spices, and absence of lime juice. This spicy minced meat salad is intricately tied to the culture and customs of the Lanna Kingdom, which thrived in Northern Thailand from the 13th to the 18th century. This dish is often enjoyed during festivals and celebrations, showcasing the community-oriented spirit of the cuisine.

Ingredients

• Pork (minced) - 500g
• Chicken Liver (optional) - 100g
• Dried Chilies - 10
• Galangal - 2 slices
• Lemongrass - 1 stalk
• Kaffir Lime Leaves - 3
• Shallots - 3
• Spring Onions - 2
• Coriander Leaves - handful
• Mint Leaves - handful
• Fish Sauce - 2 tablespoons
• Soy Sauce - 1 tablespoon
• Shrimp Paste - 1 teaspoon
• Palm Sugar - 1 teaspoon
• Rice (sticky rice recommended) - 2 cups
• Vegetable Oil - 2 tablespoons
• Water - as needed

Preparation

Before we begin preparing the Chiang Mai Larb, it's essential to understand the significance of each ingredient as it plays a role in creating the signature taste of this dish. The pork serves as the base protein; using chicken liver is an authentic touch that adds richness. The spices, such as galangal and lemongrass, add depth and aroma typical of Northern Thai cuisine.

Roasting and Grinding Spices

1. In a pan over medium heat, dry roast 10-15 dried chilies until fragrant. Be careful not to burn them.
2. Crush the roasted chilies using a mortar and pestle until they become a coarse powder. Set aside.
3. In the same pan, dry roast 2 slices of galangal, 1 stalk of sliced lemongrass, and 3 torn kaffir lime leaves together until aromatic.
4. Grind all the roasted spices together into a powder and set aside.

Cooking the Meat

1. Heat 2 tablespoons of vegetable oil in a large pan over medium heat.
2. Add the minced pork and optional chicken liver, stirring continuously until browned.
3. Incorporate the roasted spice powder and 1 teaspoon of shrimp paste into the mixture, ensuring it is evenly distributed.
4. Flavor the dish with 2 tablespoons of fish sauce, 1 tablespoon of soy sauce, and 1 teaspoon of palm sugar.
5. Continue to stir-fry the mixture for another 5 minutes. Add water as necessary to prevent sticking. Follow your preferred cooking timer for precision in consistency.

Final Touch and Serving

1. After cooking, remove from heat and transfer to a serving dish.
2. Garnish it with thinly sliced shallots, chopped spring onions, a handful of coriander leaves, and mint leaves. These fresh herbs add brightness and contrast to the earthy spices.
3. Serve the Chiang Mai Larb with warm sticky rice, which is the traditional accompaniment.

How to Enjoy Chiang Mai Larb

The best way to savor Chiang Mai Larb is by pairing it with freshly steamed sticky rice and a selection of crisp, raw vegetables such as cucumber or lettuce. This combination helps balance the heat and savoriness of the dish. Eating with family or friends enhances the experience, reflecting the communal atmosphere of Thai dining culture. It's customary to eat with hands, using the sticky rice to scoop up portions of the larb.