Top Chef ™
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Pork Larb Salad with Rice Crackers
Duyen made a pork larb salad for the red team's third course, seasoning it with two different types of jalapeno and building the preparation around caramelized vegetables cooked down to a paste-like consistency. She described the approach as cooking everything down until it's like almost a paste.
The larb was served with rice crackers. The building heat of the dish - mild initially but growing over the course of eating - impressed the judges as a thoughtful approach to chili integration within a single plate.
{Judge}: The larb is really nice, and at first, I didn't think it was spicy enough, but then it starts to grow. It builds. These are both very good.
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