Larb Tao Huu Yen

Larb — the national dish of Laos and beloved across northern Thailand — is usually made with minced meat, but this modern vegetarian version substitutes crumbled firm tofu and mushrooms, served chilled as a refreshing salad. The toasted rice powder and dried chilli that define larb's character are fully present, making this a satisfying and healthy cold-dish adaptation.

Serves: 4

Ingredients

• 400g (14 oz) firm tofu, pressed dry and crumbled
• 150g (5 oz) oyster mushrooms, finely chopped
• 3 tbsp (45ml) uncooked jasmine rice, dry-toasted then ground (khao khua)
• 3 tbsp (45ml) fish sauce (or soy sauce for vegan)
• 4 tbsp (60ml) fresh lime juice
• 1-2 tsp dried chilli flakes, toasted
• 4 shallots, thinly sliced
• 4 spring onions (scallions), sliced
• Large handful fresh mint leaves
• Large handful fresh coriander
• 4 kaffir lime leaves, very finely sliced
• 1 tbsp vegetable oil
• Butter lettuce leaves, to serve

Instructions

1. Make khao khua: dry-toast raw jasmine rice in a pan over medium heat, stirring constantly, 6-8 minutes until golden and fragrant. Grind coarsely in a mortar — it should have some texture, not be a fine powder.
2. Heat oil in a non-stick pan over high heat. Stir-fry mushrooms 4-5 minutes until browned and any moisture evaporates. Set aside to cool.
3. In the same pan, briefly stir-fry crumbled tofu 3-4 minutes until lightly golden. Remove and cool to room temperature or refrigerate 15 minutes.
4. Combine cooled tofu and mushrooms in a large bowl.
5. Add fish sauce, lime juice, dried chilli flakes, and khao khua. Toss to coat.
6. Fold in shallots, spring onions, mint, coriander, and kaffir lime leaves.
7. Taste: it should be sour, salty, nutty (from the rice powder), and aromatic. Adjust seasoning.
8. Serve cold or at room temperature, piled onto butter lettuce cups for scooping.

Cook's Notes: Khao khua is the backbone of larb — it provides a toasty, nutty texture and absorbs excess liquid. Do not skip it or substitute breadcrumbs. The dish is best assembled just before serving to keep the herbs vibrant.