{"id":17717,"date":"2026-08-18T10:32:14","date_gmt":"2026-08-18T03:32:14","guid":{"rendered":"https:\/\/phakhaolao.la\/?post_type=story&#038;p=17717"},"modified":"2026-10-23T09:39:41","modified_gmt":"2026-10-23T02:39:41","slug":"shrimp-larb","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/shrimp-larb\/","title":{"rendered":"Shrimp Larb"},"content":{"rendered":"<p>How to Make Shrimp Larb<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>300 g fresh shrimp<\/li>\n<li>2-3 shallots<\/li>\n<li>2 stalks of coriander<\/li>\n<li>4-5 sprigs of Marsh Mint<\/li>\n<li>4-5 sprigs of Vietnamese Coriander<\/li>\n<li>2-3 unit of Eggplant<\/li>\n<li>1-2 tablespoons of toasted rice powder<\/li>\n<li>1 tablespoon of cooked fermented fish sauce (padaek)<\/li>\n<li>1-2 teaspoons of fish sauce<\/li>\n<li>\u00bd teaspoon of salt<\/li>\n<li>1 teaspoon of seasoning powder<\/li>\n<li>1-2 teaspoons of ground chili<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>Peel the shrimp, remove the black vein, and wash them thoroughly. Cut the shrimp into bite-sized pieces.<\/li>\n<li>Briefly boil the shrimp until fully cooked. Do not overcook them, as they may become tough.<\/li>\n<li>Roast the shallots, garlic, and eggplant over a fire until cooked. Then pound them into a fine mixture.<\/li>\n<li>Add the cooked shrimp and pound again until well mixed.<\/li>\n<li>Season with fish sauce, cooked fermented fish sauce (padaek), salt, and seasoning powder.<\/li>\n<li>Add the toasted rice powder and ground chili, then mix everything well.<\/li>\n<li>Taste and adjust the seasonings to your preference.<\/li>\n<li>Add the chopped coriander, Marsh Mint, and Vietnamese coriander, then stir everything together.<\/li>\n<li>Serve shrimp larb with sticky rice and fresh vegetables.<\/li>\n<\/ol>\n<p><strong>Note:<\/strong> If making raw shrimp larb, take extra care because raw shrimp may contain harmful germs. Using fully cooked shrimp is a safer option.<\/p>\n","protected":false},"template":"","format":"standard","story-type":[250,261,128],"type-of-story":[269],"class_list":["post-17717","story","type-story","status-publish","format-standard","hentry","story-type-seafood-fish","story-type-lao-kitchen","story-type-meals-and-snacks","type-of-story-text-story-en"],"acf":{"pkl_story_headline":"Enjoy It with Sticky Rice and Fresh Vegetables","pkl_story_authors":"Bouavone Thipphavanh","pkl_story_image":17387,"pkl_story_video":"","pkl_story_image_credits":"phakhaolao","pkl_story_file":null,"pkl_type_of_story":[269],"pkl_story_story_types":[261,250,128]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/17717","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"acf:term":[{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/128"},{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/250"},{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/261"},{"embeddable":true,"taxonomy":"type-of-story","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story\/269"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=17717"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=17717"},{"taxonomy":"type-of-story","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story?post=17717"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}