Larb (Thai/Lao Meat Salad)
Larb (Thai/Lao Meat Salad)
Ingredients
For the Larb
- 1 pound ground pork
- 1/2 teaspoon salt, or to taste
- 3 tablespoons Thai sticky rice
- 3 shallots, small, thinly sliced
- 2 green onions, sliced
- 4 leaves culantro, sliced (or 1/4 cup chopped cilantro)
- 1/4 cup cilantro, fresh, chopped
- 1/4 cup mint leaves, fresh, picked
- 1/4 cup Thai basil leaves, fresh, picked (optional)
- 1 clove garlic, minced
For the Dressing
- 1 tablespoon Thai chili flakes
- 1/2 tablespoon palm sugar
- 1 tablespoon fish sauce
- 3 tablespoons lime juice, freshly squeezed (from about 2-3 limes)
For Serving
- 8 cabbage leaves, fresh
- 1 cucumber, sliced
Instructions
- 1
Begin by preparing your aromatics and herbs. Thinly slice the shallots and green onions. Chop the culantro (or regular cilantro if culantro is unavailable). Pick fresh mint leaves and Thai basil leaves (if using) from their stems. Mince the garlic.
⏱️ 10 min
- 2
Prepare the toasted rice powder (Khao Khua). Add the Thai sticky rice to a dry skillet or pan over medium heat. Toast the rice, stirring frequently, for 8-10 minutes until it turns golden brown and becomes aromatic. Transfer the toasted rice to a mortar and pestle or a spice grinder and grind it into a fine powder. Set aside.
⏱️ 10 min
- 3
Make the dressing: In a small bowl, combine the Thai chili flakes, palm sugar, minced garlic, fish sauce, and 3 tablespoons of fresh lime juice. Stir well until the palm sugar dissolves and all ingredients are thoroughly mixed. Taste and adjust lime juice or fish sauce if desired.
⏱️ 5 min
- 4
Cook the meat: Place the ground pork (or chicken) in a large pan over medium heat. Sauté the meat, breaking it up with a wooden spoon or spatula. Season the meat with 1/2 teaspoon of salt while cooking. Cook until the meat is thoroughly cooked through, but avoid browning it excessively. Drain any excess fat from the cooked meat.
⏱️ 10 min
- 5
Assemble the Larb: Transfer the cooked ground meat to a large mixing bowl. Add the prepared toasted rice powder, sliced shallots, sliced green onions, chopped culantro/cilantro, picked mint leaves, and picked Thai basil (if using).
⏱️ 3 min
- 6
Pour the prepared dressing over all the ingredients in the bowl. Mix all ingredients thoroughly to ensure the meat, herbs, and dressing are evenly distributed.
⏱️ 2 min
- 7
Taste the Larb and adjust the seasoning as needed. You may add more lime juice for a brighter flavor, or a pinch more salt or fish sauce if desired.
⏱️ 2 min
- 8
Serve the finished Larb immediately with fresh cabbage leaves and sliced cucumber on the side. The cabbage leaves can be used as wraps for the Larb.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Larb (Thai/Lao Meat Salad)
Ingredients
For the Larb
- 1 pound ground pork
- 1/2 teaspoon salt, or to taste
- 3 tablespoons Thai sticky rice
- 3 shallots, small, thinly sliced
- 2 green onions, sliced
- 4 leaves culantro, sliced (or 1/4 cup chopped cilantro)
- 1/4 cup cilantro, fresh, chopped
- 1/4 cup mint leaves, fresh, picked
- 1/4 cup Thai basil leaves, fresh, picked (optional)
- 1 clove garlic, minced
For the Dressing
- 1 tablespoon Thai chili flakes
- 1/2 tablespoon palm sugar
- 1 tablespoon fish sauce
- 3 tablespoons lime juice, freshly squeezed (from about 2-3 limes)
For Serving
- 8 cabbage leaves, fresh
- 1 cucumber, sliced
Instructions
- 1
Begin by preparing your aromatics and herbs. Thinly slice the shallots and green onions. Chop the culantro (or regular cilantro if culantro is unavailable). Pick fresh mint leaves and Thai basil leaves (if using) from their stems. Mince the garlic.
⏱️ 10 min - 2
Prepare the toasted rice powder (Khao Khua). Add the Thai sticky rice to a dry skillet or pan over medium heat. Toast the rice, stirring frequently, for 8-10 minutes until it turns golden brown and becomes aromatic. Transfer the toasted rice to a mortar and pestle or a spice grinder and grind it into a fine powder. Set aside.
⏱️ 10 min - 3
Make the dressing: In a small bowl, combine the Thai chili flakes, palm sugar, minced garlic, fish sauce, and 3 tablespoons of fresh lime juice. Stir well until the palm sugar dissolves and all ingredients are thoroughly mixed. Taste and adjust lime juice or fish sauce if desired.
⏱️ 5 min - 4
Cook the meat: Place the ground pork (or chicken) in a large pan over medium heat. Sauté the meat, breaking it up with a wooden spoon or spatula. Season the meat with 1/2 teaspoon of salt while cooking. Cook until the meat is thoroughly cooked through, but avoid browning it excessively. Drain any excess fat from the cooked meat.
⏱️ 10 min - 5
Assemble the Larb: Transfer the cooked ground meat to a large mixing bowl. Add the prepared toasted rice powder, sliced shallots, sliced green onions, chopped culantro/cilantro, picked mint leaves, and picked Thai basil (if using).
⏱️ 3 min - 6
Pour the prepared dressing over all the ingredients in the bowl. Mix all ingredients thoroughly to ensure the meat, herbs, and dressing are evenly distributed.
⏱️ 2 min - 7
Taste the Larb and adjust the seasoning as needed. You may add more lime juice for a brighter flavor, or a pinch more salt or fish sauce if desired.
⏱️ 2 min - 8
Serve the finished Larb immediately with fresh cabbage leaves and sliced cucumber on the side. The cabbage leaves can be used as wraps for the Larb.
⏱️ 3 min