Using my Brilliant Cut Knife makes this recipe extra speedy! The fine blade (a unique alloy of diamonds, silver, ceramic and titanium) makes easy work of the fine chopping involved – garlic, ginger, chilli and kaffir lime leaves – all done in a flash!
Larb is a Laotian dish that found its way to northern Thailand and is now loved across Thailand and, in fact Australia. It is a salad of finely chopped or minced meat or fish cooked gently with aromatics and mixed with a fragrant dressing. While the dressing has lots of variations, the core ingredients are fish sauce, lime juice and lots of fresh herbs such as coriander and mint. I like to include basil too, and slicing basil leaves into a chiffonnade couldn’t be easier with the Brilliant Cut Knife plus the leaves won’t oxidise and discolour because the blade doesn’t contain steel.
Larb can be served a number of ways. I like to place a spoonful in a lettuce cup (baby cos are good), roll up and eat with my fingers. Another way to serve it is over rice or rice noodles. Both are good.
On Kerrie-Ann today I served it over rice noodles
I think Kerrie-Ann and Jamie liked it!
Here is a link to the recipe on my main site.
Here is some more information about my Brilliant Cut Knife