If you love East Asian food but have been diagnosed with a soy allergy, you've probably been frustrated with the lack of options. Eating East Asian food at restaurants can be challenging with wheat allergies and celiac disease, too, since much commercial soy sauce is brewed with wheat.
Here's an exception: An authentic Thai recipe that is naturally free from soy. Larb, or laab, is a salad usually served as an appetizer. It can be eaten warm or cold, and only takes about 20 minutes to prepare. I like my larb moderately spicy. If you like your food milder or spicier, adjust the amount of chili sauce accordingly.
- 1 lb. ground pork or ground chicken thighs
- 2 Tbsp nam pla (Thai fish sauce, available at supermarkets or Asian food stores)
- 1 Tbsp Thai chili sauce (see ingredient notes following recipe)
- 1 medium shallot, or 1/2 large shallot, or 1/2 small red onion, minced (about 1/3 cup)
- 1 head lettuce --- iceberg, Bibb, Boston, or leaf lettuce (not Romaine or mixed greens)
- 1 lime
- 1 small bunch cilantro
- In a mixing bowl, mix together the meat, nam pla, and chili sauce with your hands. Let sit for about 10 minutes. (This is a good time to mince the shallot or onion, if you haven't already done so.)
- In a skillet, brown the meat over medium heat until fully cooked, about 6-8 minutes.
- In a clean bowl, mix together cooked meat, shallot or onion, and the juice from half of the lime. Taste for seasoning and add additional nam pla, chili sauce, or lime juice if necessary.
- To serve: Serve the meat in a bowl along with a plate of large leaves of lettuce, lime wedges (cut from the rest of the lime), and sprigs of cilantro. The meat and cilantro can be rolled up into the lettuce leaves, with lime wedges to squeeze on the rolls if desired. The salad can be served immediately after cooking, or made ahead, refrigerated, and served cold or at room temperature.
Serves 3-4 as an appetizer, or 2 as a main-dish salad.
Ingredient note: There are several options for the Thai Chili Sauce. One of the most widely available is a brand called Sriracha, which at the time of this writing is soy-free. Another option, for people who can tolerate soy oil, is to use hot chili oil, which is available in most grocery store Asian food sections. A third option is to seed and finely mince one or two fresh Thai chiles and mix them in along with one tablespoon of corn, canola, or other neutral-flavored vegetable oil. Be aware that most of the heat of the pepper is in the seeds, and that you should be very careful to wash your hands thoroughly after handling hot peppers to avoid burning your eyes.
