Larb
A light, intensely flavoured minced meat salad — pork, chicken, or beef cooked and tossed with toasted rice powder, fish sauce, lime, shallots, and fresh herbs.
Cuisines
Thai
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 15 min
Total: 30 min
2-3 servings
Ingredients
| 200 grams | ground pork or chicken |
| 2 tablespoons | uncooked sticky rice |
| 1 | shallot, thinly sliced |
| 2 tablespoons | fish sauce |
| 2 tablespoons | lime juice |
| 1 teaspoon | sugar |
| 1 | red chili, finely chopped |
| 2 tablespoons | chopped fresh mint |
| 2 tablespoons | chopped fresh cilantro |
| 2 tablespoons | chopped green onions |
| 1 | head of lettuce, for serving |
Instructions
- 1 Toast the sticky rice in a dry pan over medium heat until golden brown, then grind into a coarse powder using a mortar and pestle or spice grinder.
- 2 In a pan over medium heat, cook the ground pork or chicken until fully cooked, breaking it apart with a spoon.
- 3 Remove the pan from heat and let it cool slightly.
- 4 Add the shallot, fish sauce, lime juice, sugar, and chili to the meat and mix well.
- 5 Stir in the ground toasted rice, mint, cilantro, and green onions.
- 6 Serve the larb with fresh lettuce leaves, using them as wraps.
Tips
Adjust the amount of chili to your preferred level of spiciness.