Larb(Spicy Meat Salad)

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.

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Prep Time: 15

Cook Time: 10

Total Time: 25

Course: Appetizer

Cuisine: Thai

Keyword: Larb, Spicy meat salad

Servings: servings

Calories: 260kcal

Author: Susie Thompson

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
⅓ cup shallots thinly sliced
3 green onions chopped
½ cup fresh mint leaves roughly chopped
½ cup fresh cilantro leaves roughly chopped
Optional: ¼ 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)

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.

Nutrition

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