📝 About This Recipe
Transport your senses to the vibrant night markets of Vientiane with this Mushroom Larb, a plant-based reimagining of the classic Laotian meat salad. This dish is a masterclass in balance, featuring meaty, pan-seared mushrooms tossed in a zingy dressing of lime juice, chilies, and the essential 'padaek' style savory depth. The secret ingredient is 'khao khua'—toasted sticky rice powder—which adds a signature nutty crunch and smoky aroma that makes this dish truly unforgettable.
🥗 Ingredients
The Toasted Rice (Khao Khua)
- 3 tablespoons Uncooked glutinous (sticky) rice (raw and dry)
The Mushrooms
- 500 grams Oyster mushrooms (shredded into bite-sized strips)
- 250 grams King Oyster or Shiitake mushrooms (finely diced to add texture)
- 2 tablespoons Neutral oil (such as avocado or grapeseed oil)
- 2 tablespoons Water or vegetable stock (to keep mushrooms moist during searing)
The Dressing and Aromatics
- 3-4 tablespoons Fresh lime juice (adjust to your preferred acidity)
- 2 tablespoons Vegan fish sauce or Light soy sauce (for that essential salty umami)
- 1-2 teaspoons Dried chili flakes (Thai bird's eye) (depending on heat tolerance)
- 3 pieces Shallots (very thinly sliced)
- 1/2 cup Fresh mint leaves (roughly torn)
- 1/2 cup Fresh cilantro (chopped)
- 3-4 leaves Sawtooth coriander (Culantro) (finely sliced, optional but authentic)
- 2 stalks Green onions (thinly sliced)
👨🍳 Instructions
-
1
Start by making the khao khua (toasted rice powder). Place the raw sticky rice in a small dry skillet over medium-low heat.
-
2
Toast the rice for 10-15 minutes, shaking the pan constantly, until the grains turn a deep golden brown and smell nutty and fragrant. Do not rush this or the rice will be gritty.
-
3
Transfer the toasted rice to a mortar and pestle or a spice grinder. Grind until you have a coarse powder (resembling coarse sand) and set aside.
-
4
Prepare your mushrooms. Shred the oyster mushrooms by hand to mimic the texture of minced meat, and finely dice the firmer King Oyster or Shiitake mushrooms.
-
5
Heat a large wok or skillet over medium-high heat with the neutral oil. Once shimmering, add the mushrooms.
-
6
Sauté the mushrooms for 6-8 minutes. They will first release their moisture and then begin to brown. Add 2 tablespoons of water or stock to prevent sticking and keep them succulent.
-
7
Once the mushrooms are tender and lightly browned, remove the pan from the heat. It is important to mix the salad while the mushrooms are warm but not piping hot.
-
8
In a large mixing bowl, combine the warm mushrooms with the vegan fish sauce (or soy sauce) and the dried chili flakes. Stir well to coat.
-
9
Add the sliced shallots and green onions. The residual heat from the mushrooms will slightly soften the shallots and take away their raw bite.
-
10
Pour in the fresh lime juice. Start with 3 tablespoons and taste; the flavor should be bright and sharp.
-
11
Add the toasted rice powder (khao khua) and toss thoroughly. The powder will thicken the juices and cling to the mushrooms.
-
12
Finally, gently fold in the fresh mint, cilantro, and sawtooth coriander. Tearing the mint by hand prevents bruising and releases the oils.
-
13
Taste one last time. You are looking for a perfect harmony of salty, sour, spicy, and earthy. Adjust with more lime or chili if needed.
-
14
Transfer to a serving platter and garnish with a few extra mint sprigs and a sprinkle of chili flakes.
💡 Chef's Tips
Always toast your rice powder fresh; the store-bought version lacks the essential smoky aroma that defines Larb. Use a variety of mushrooms to create a complex texture—oyster mushrooms provide softness while shiitakes provide chew. Do not add the herbs while the mushrooms are sizzling hot, or they will wilt and lose their vibrant color and flavor. If you find the dish too spicy, serve with extra cucumber slices to cool the palate. For an extra authentic touch, add a pinch of MSG or a teaspoon of mushroom seasoning powder during the sautéing phase.
🍽️ Serving Suggestions
Serve with a basket of warm, steamed sticky rice (Khao Niew) to soak up the juices. Accompany with a plate of raw vegetables like cabbage wedges, long beans, and sliced cucumber for crunch. Pair with a crisp, cold Lager or a dry Riesling to complement the spice and acidity. Serve as a wrap using large butter lettuce leaves or radicchio for a refreshing appetizer. Include a side of green papaya salad (Som Tum) for a complete Laotian feast.