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Larb recipe

The traditional Thai Larb recipe, also spelled "Laab" or "Larb," which is a flavorful minced meat salad often served with fresh herbs and vegetables. This recipe uses ground chicken, but you can also use pork, beef, or even tofu as a substitute.

Ingredients:

For the Larb:

  • 1 pound ground chicken (or your choice of meat/tofu)
  • 2-3 tablespoons cooking oil
  • 2 shallots, thinly sliced
  • 2-3 cloves garlic, minced
  • 1-2 Thai bird's eye chilies, finely chopped (adjust for spice level)
  • 2 tablespoons roasted rice powder (see instructions below)
  • 3 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • Fresh cilantro leaves, chopped
  • Fresh mint leaves, chopped
  • Fresh green onions, sliced

For the Roasted Rice Powder:

  • 1/4 cup glutinous rice (sticky rice)

For Serving:

  • Lettuce leaves (such as Boston or iceberg lettuce)
  • Fresh herbs (cilantro, mint, and Thai basil)
  • Sliced cucumber
  • Lime wedges

Instructions:

  1. Prepare the Roasted Rice Powder:
  2. Heat a dry pan over medium heat. Add the glutinous rice and toast it, stirring frequently, until it turns golden brown and fragrant.
  3. Remove the rice from the pan and let it cool. Then grind it into a coarse powder using a mortar and pestle or a spice grinder. Set aside.
  4. Cook the Meat:
  5. Heat the cooking oil in a skillet over medium heat.
  6. Add the shallots, garlic, and Thai chilies. Sauté until fragrant and slightly golden.
  7. Add the ground chicken and cook until fully cooked and no longer pink, breaking it apart with a spoon as it cooks.
  8. Prepare the Larb Dressing:
  9. In a small bowl, mix together the fish sauce, soy sauce, and lime juice. Taste and adjust the flavors as needed.
  10. Assemble the Larb:
  11. Once the meat is cooked, remove the skillet from the heat.
  12. Add the roasted rice powder to the cooked meat and mix well.
  13. Pour the Larb dressing over the meat and toss to combine.
  14. Add Fresh Herbs:
  15. Add chopped cilantro, mint leaves, and green onions to the Larb. Toss to combine.
  16. Serve:
  17. Arrange lettuce leaves on a serving platter.
  18. Spoon the Larb mixture onto the lettuce leaves.
  19. Serve with additional fresh herbs, sliced cucumber, and lime wedges on the side.

Larb is often eaten with sticky rice or as part of a larger Thai meal. It's meant to be a flavorful and aromatic dish, so adjust the seasonings to your taste preference. Enjoy your delicious Thai Larb!

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