This modern version of a traditional Thai larb is utterly fantastic!  Cooked, ground pork is flavored with a mixture of lime juice, fish sauce, granulated sugar and crushed red pepper flakes and is served on top of a fresh salad made with baby bok choy, carrot ribbons, scallions, cilantro and a few hot chile peppers. The traditional way to serve larb is as a first course and in lettuce cups, so think of it as a entree version of larb, in salad form.  Very traditional in its flavorings, this lovely larb is finished off with roasted, salted peanuts for crunch.

(To view this recipe, click on the following link: https://www.realsimple.com/food-recipes/browse-all-recipes/crispy-pork-bok-choy-larb)

Tagged: carrot ribbons, carrots, cilantro, fish sauce, garlic, ground meat, ground pork, larb, lime juice, limes, pork, Real Simple, Real Simple magazine, red chile pepper, red chili pepper, scallions, sugar, Thai-inspired, Thailand