Larb ลาบ Thai Spicy Minced Meat Salad
There is a dish in Thailand that is older than the kingdom itself, pounded, seasoned, herb-laden, and fiercely alive with flavor. Larb is that dish. Made with minced or finely chopped meat tossed in a bold dressing of lime juice, fish sauce, toasted rice powder, dried chilies, and an armful of fresh herbs, it is simultaneously a salad, a celebration, and a way of life in Isaan and northern Thailand. It is eaten at festivals, at funerals, at family gatherings, and at plastic tables on the side of the road at midnight. It is Thailand's most honest dish, nothing hidden, nothing subtle, everything exactly as it should be.
Equipment
- Dry heavy skillet or wok
- spice grinder or mortar and pestle
- Wok or large heavy skillet
- Large mixing bowl
- Sharp knife and cutting board
- Citrus juicer
- Small bowl
- Airtight glass jar for storing any leftover khao khua powder.
- Serving plate wide and shallow. Larb is plated flat and spread out so all the herbs, shallots, and meat are visible. It is a beautiful dish and deserves to be shown properly
- Small plates for accompaniments for the raw cabbage wedges, long beans, and fresh herbs served alongside for scooping
Ingredients
- 1 pound ground pork chicken, or beef (or a combination)
- 3 shallots very thinly sliced
- 3 stalks lemongrass tough outer layers removed, very finely sliced (tender inner part only)
- 4 green onions thinly sliced
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 2 tablespoons khao khua toasted rice powder see recipe
- 1 tablespoon dried chili flakes prik bon
- 1 handful fresh mint leaves
- 1 handful fresh cilantro roughly chopped
- 1 handful fresh sawtooth coriander pak chee farang, sliced (or extra cilantro)
- 2 kaffir lime leaves very finely sliced (stems removed)
- 3 fresh Thai bird's eye chilies sliced (optional for extra heat)
- 1 splash of water or broth 2 to 3 tbsp
- 4 cabbage wedges to serve
- 4 long beans or green beans raw, to serve
- 2 cups cups steamed sticky rice or jasmine rice to serve
- 2 fresh limes cut into wedges, to serve
Instructions
- Make the khao khua first: Before anything else, make your khao khua if you have not already. Toast half a cup of raw sticky rice in a dry skillet over medium-low heat, stirring constantly for 8 to 10 minutes until deep golden and nutty. Cool completely then grind to a coarse powder in a spice grinder or mortar. Set aside. This step can be done days ahead and stored in a jar, and once you have it ready, the rest of the recipe moves very quickl
- Mix the dressing: In a small bowl mix together lime juice, fish sauce, and sugar. Stir until the sugar dissolves. Taste it,it should be bright, sour, salty, and just barely sweet. This is the dressing that brings the whole dish to life so make sure you love it before it goes anywhere near the meat.
- Cook the meat: Heat a wok or large skillet over medium-high heat with just a thin film of oil. Add the minced meat and break it apart as it cooks. Add a small splash of water or broth,2 to 3 tablespoons and keep the meat moving. Cook until just done and still moist, not grey and dry. Remove from heat and let cool for just one minute.
- Dress the warm meat: While the meat is still warm, not hot, not cold, just warm transfer it to a large mixing bowl. Pour the dressing over immediately and toss well. Add the khao khua and dried chili flakes and toss again. The warm meat will absorb the dressing beautifully, this is why the timing matters.
- Add the shallots and herbs: Add the shallots, lemongrass, green onions, kaffir lime leaves, and fresh chilies if using. Toss everything together gently but thoroughly. Now add the mint, cilantro, and sawtooth coriander, all of it, generously. Toss once more. Taste and adjust,more lime for brightness, more fish sauce for salt, more chili flakes for heat. Keep adjusting until every element is exactly right.
- Plate and serve immediately: Transfer to a wide, shallow serving plate and spread it out so all the herbs, meat, and shallots are visible and beautiful. Arrange raw cabbage wedges and long beans alongside for scooping. Serve immediately with sticky rice or jasmine rice and fresh lime wedges. In Thailand larb is eaten with the hands, a ball of sticky rice pressed between the fingers, used to scoop up the meat and herbs. That is the way.
Notes
- The khao khua is non-negotiable. Toasted rice powder is what makes larb taste like larb and nothing else. Do not substitute, skip, or use store bought rice flour, it is completely different. Make the khao khua fresh using our separate recipe and keep a jar on hand. Two tablespoons goes into the larb and the rest waits patiently for the next batch.
- The meat, cooked or raw? Traditional Isaan larb is sometimes eaten raw, larb dip which is a delicacy with deep cultural roots. This recipe uses fully cooked meat which is the safe and widely practiced version across Thailand and the version I recommend. Cook the meat just until done, slightly pink is fine, grey and overcooked is not. Overcooked larb is dry larb, and dry larb is sad larb.
- The splash of water or broth: Adding a small splash of liquid to the pan as the meat cooks keeps the mixture moist and creates a tiny amount of pan juice that becomes part of the dressing. Do not skip this, it is the difference between larb that is juicy and larb that is dry.
- The lime juice: Add it off the heat. Lime juice cooked over heat loses its brightness and turns slightly bitter. Remove the pan from the stove, let the meat cool for just a minute, then add lime juice, fish sauce, and sugar and toss immediately.
- The herbs, be generous: Larb is as much an herb salad as it is a meat dish. The mint, cilantro, sawtooth coriander, and green onions are not a garnish, they are half the dish. Use more than you think you need. Then add a little more.
- Heat level: Dried chili flakes bring a slow, deep heat that builds over the meal. Fresh bird's eye chilies add immediate sharp heat. Use both for the authentic Isaan experience, or adjust freely to your own comfort. Larb is traditionally very spicy, but your bowl, your rules.
- Serve immediately: Larb is a dish of the moment. The herbs wilt, the khao khua absorbs moisture, and the whole thing loses its brightness and crunch within about 20 minutes of dressing. Make it, toss it, eat it right now.
Nutrition
Serving: 2ozCalories: 340kcalCarbohydrates: 14gProtein: 28gFat: 18gSaturated Fat: 6gCholesterol: 60mgSodium: 890mgFiber: 3gSugar: 4g
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