Thai Pronghorn Larb

1. Meat Preparation:

   • Cook ground pronghorn quickly in hot oil
   • Texture: Should remain slightly pink and loose
   • Cooling: Cool to room temperature before dressing

2. Dressing Balance:

   • Combine lime juice, fish sauce, sugar
   • Thai harmony: Sweet, sour, salty balance
   • Adjustment: Taste and adjust ratios

3. Assembly Process:

   • Toss cooled meat with dressing
   • Fresh additions: Herbs and aromatics
   • Texture: Toasted rice powder essential

4. Immediate Service:

   • Serve in lettuce cups as wraps
   • Freshness: Best consumed immediately
   • Accompaniments: Raw vegetables, fresh herbs

Cultural Note: Larb is considered Laos national dish, popular in Northeast Thailand Spice Level: Adjust chilies to preference

Smoking and Barbecue