Larb also known as Laab is a traditional meat salad from Laos and is also popular in Thai cuisine. Typically, it features minced meat (pork, chicken, or beef) seasoned with lime juice, fish sauce, chili flakes, and fresh herbs like mint, cilantro, and green onions. Add Roasted rice powder for a unique texture and nutty flavor.

What is toasted rice powder, and how do I make it?

Roasted rice powder, also known as "khao koor" in Thai, is a key ingredient in many Southeast Asian dishes, particularly in Thai and Lao cuisines. Additionally, it adds a nutty flavor and a crunchy texture to dishes like Larb (a spicy meat salad) and Nam Tok. Here is a recipe for toasted rice powder.

How should Larb be served?

Larb Serve it at room temperature. Alternatively, enjoy it on its own or, for a traditional touch, pair it with sticky rice and raw vegetables. Specifically, cucumber slices and lettuce leaves create a fresh, handheld appetizer or meal.

Discover the Flavors of Larb: A Delicious Thai Salad

Name: Larb(Spicy Meat Salad)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 pound ground pork (or ground chicken, if preferred); 3 tablespoons fish sauce; 3 tablespoons fresh lime juice (about 1-2 limes); 2 teaspoons sugar; 1-2 tablespoons roasted rice powder (available at Asian markets, or homemade); 1-3 tablespoons chili flakes (adjust based on your spice preference); 1/3 cup shallots, thinly sliced; 3 green onions, chopped; 1/2 cup fresh mint leaves, roughly chopped; 1/2 cup fresh cilantro leaves, roughly chopped; Optional: 1/4 cup fresh Thai basil leaves, roughly chopped; 1-2 small cucumbers, sliced (for serving); Iceberg or romaine lettuce leaves (for serving); 1-2 limes, cut into wedges (for serving)

Description

Larb is a meat salad, known for its vibrant blend of minced pork or chicken, tangy lime juice, and spicy chili. The dish is richly flavored with fish sauce and aromatic with fresh herbs such as mint, cilantro, and green onions. Roasted rice powder is added to give a distinctive crunch and nutty flavor. Typically served at room temperature, Larb can be enjoyed with sticky rice and fresh vegetables. It is a refreshing dish that balances spicy, tangy, and savory flavors.

Ingredients

Scale

1 pound ground pork (or ground chicken, if preferred)
3 tablespoons fish sauce
3 tablespoons fresh lime juice (about 1-2 limes)
2 teaspoons sugar
1-2 tablespoons roasted rice powder (available at Asian markets, or homemade)
1-3 tablespoons chili flakes (adjust based on your spice preference)
1/3 cup shallots, thinly sliced
3 green onions, chopped
1/2 cup fresh mint leaves, roughly chopped
1/2 cup fresh cilantro leaves, roughly chopped
Optional: 1/4 cup fresh Thai basil leaves, roughly chopped
1-2 small cucumbers, sliced (for serving)
Iceberg or romaine lettuce leaves (for serving)
1-2 limes, cut into wedges (for serving)

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Instructions

Cook the Pork:
- In a skillet over medium heat, cook the ground pork, stirring and breaking it apart, until fully cooked and no longer pink. Drain any excess fat and transfer to a mixing bowl.
Make the Dressing:
- In a small bowl, combine the fish sauce, lime juice, and sugar. Stir until the sugar is dissolved. Adjust the lime and fish sauce according to your taste preference—more lime for tartness, more fish sauce for umami.
Combine and Season:
- To the cooked pork, add the shallots, green onions, mint, cilantro, and optional Thai basil. Sprinkle the roasted rice powder and chili flakes over the top. Pour the dressing over the meat and herbs, and mix well. Taste and adjust seasoning, adding more fish sauce, lime juice, or chili flakes as desired.
Serve:
- Serve the Larb chilled or at room temperature. It can be served over rice, or more traditionally, with a side of fresh cucumber slices and lettuce leaves for wrapping. Garnish with extra herbs and lime wedges.

Notes

Roasted Rice Powder: This can be made by dry toasting raw sticky rice (or any short-grain rice) in a pan until golden brown, then grinding it to a powder in a spice grinder.

Adjusting Spice Levels: The heat level in Larb can vary widely, so adjust the chili flakes according to how spicy you like your food.

Serving: Larb is often eaten as part of a larger meal including other dishes like sticky rice, grilled meats, and fresh vegetables.

Prep Time: 15min
Cook Time: 10min
Category: Appetizer
Method: Stir fry
Cuisine: Thai

Nutrition

Serving Size: 2oz
Calories: 260kcal
Sugar: 3g
Sodium: 890mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 23g
Cholesterol: 60mg