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
Build a full meal around Larb
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 15 min
Total: 30 min
2-3 servings
Ingredients
|
200 grams | Ground Meat , beef or lamb |
|
2 tablespoons | Sticky Rice , uncooked |
|
1 | Shallot , thinly sliced |
|
2 tablespoons | Fish sauce |
|
2 tablespoons | Lime juice |
|
1 teaspoon | Sugar |
|
1 | Chili , finely chopped |
|
2 tablespoons | Mint , chopped fresh |
|
2 tablespoons | Cilantro , chopped fresh |
|
2 tablespoons | Green Onion , chopped |
|
1 | 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.