Ingredients

Noodles:

1 pound wide or linguine shaped rice noodles

4 quarts boiling water

Dressing:

1 large garlic clove, minced

2 teaspoons grated fresh ginger

2 packed teaspoons brown sugar, or to taste

1/4 teaspoon each salt and freshly ground black pepper

Juice of 1 large lime

1 tablespoon Thai or Vietnamese fish sauce (nuoc mam)

2 tablespoons water

The Salad:

3 to 4 cups cooked beef, chicken, tempeh or tofu (grilled is ideal), cut into 1/4-inch dice, warmed if possible

4 whole scallions, thinly sliced

1/3 cup fresh cilantro leaves, torn

2 to 3 thinly sliced very hot fresh red Thai chilies, or milder jalapeño chiles (seed if desired, but the salad should have a real snap of heat)

2 small cucumbers, peeled, seeded and cut into thick sticks

1 cup coarsely shredded green cabbage

1/3 tight-packed cup whole fresh mint leaves

Garnish:

Lime wedges

Preparation

  1. Place rice noodles in a large bowl and cover with the boiling water. Let stand about 5 minutes, or until tender, but not mushy. Drain in a colander, rinse with cold water, and place back in the bowl.
  2. Blend the dressing ingredients in another large bowl and toss with your choice of meat or other protein. Let stand while you pull together the rest of the salad.
  3. Just before serving, fold in the rest of the salad ingredients. Serve the larb accompanied by a bowl of the rice noodles.
  4. Take a small amount of rice noodles and spoon the salad over them. Squeeze on lime juice to taste.