Spicy Larb Salad

Instructions

1. 1

   Grind the chili, peanuts, and salt in a spice grinder until well combined.

   Tip: Make sure to grind the chili finely to avoid any heat.

2. 2

   In a large mortar and pestle, pound the toasted peanuts and tamarind paste together until well combined.

   Tip: This will help to release the flavors of the tamarind paste.

3. 3

   Add the ground chili and salt to the mortar and pestle and pound until well combined.

   Tip: Be careful not to burn the chili.

4. 4

   Add the fish sauce, lime juice, and rice vinegar to the mortar and pestle and pound until well combined.

   Tip: Make sure to pound the sauce until it is smooth and well combined.

5. 5

   Add the ground pork to the mortar and pestle and pound until just combined.

   Tip: Be careful not to overmix the pork.

6. 6

   Add the chopped cilantro, basil, and mint to the mortar and pestle and pound until just combined.

   Tip: Make sure to leave some texture in the herbs.

7. 7

   Add the chickpeas to the mortar and pestle and pound until just combined.

   Tip: Make sure to leave some texture in the chickpeas.

8. 8

   Taste and adjust the seasoning as needed.

   Tip: Make sure the flavors are balanced and the seasoning is correct.

9. 9

   Transfer the Larb salad to a serving platter and top with toasted toast.

   Tip: This will help to add some crunch to the salad.

10. 10

    Serve immediately and enjoy!

    Tip: Make sure to serve the salad immediately after making it, as the flavors will be more vibrant.