Fall Larb
Ingredients
- ¼ cup dry sticky rice
- 1 lemongrass stalk, bottom third only,tough outer layers removed, thinly sliced
- 1 1" piece galangal, peeled, thinly sliced
- 4 fresh makrut (Thai) lime leaves
- 2 garlic cloves
- Kosher salt
- 2–3 red Thai chiles
- 3 Tbsp. fresh lime juice
- 1 Tbsp. fish sauce
- 2 tsp. granulated sugar
- ½ small butternut squash (about 1 lb.), peeled, seeds removed, cut into 1" pieces
- 1 lb. medium carrots or parsnips (about 4), peeled, cut into 1" pieces
- 2 Tbsp. vegetable oil
- Kosher salt
- 2 scallions, thinly sliced
- ½ cup cilantro with tender stems
- ½ cup mint leaves, torn if large
Instructions
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