Larb is a dish traditionally made with minced pork or chicken, very similar to the Thai Minced Basil Chicken that we have all grown accustomed to. I made a vegetarian Larb with tofu instead of meat!
Before I go further into this recipe, I must state that I have never really been to Laos, and neither am I a vegetarian. However, I do have a very large penchant for Asian recipe and a substantial number of vegetarian friends. This recipe was created to honour both these aspects in my life.
If you’re a meat eater like me, you can substitute the tofu here for minced chicken or pork. Do not use red meat for this recipe, as red meat requires other more complex ingredients to complement its flavour. Everything else remains the same. The sugar here is essential, it helps to balance the intense saltiness from the fish sauce and sourness from the lime juice. If you’re concerned about the fish sauce not being vegetarian, you can substitute it with soy sauce.