Larb (Thai Minced Meat Salad)

🧂 Ingredients

• 500 g Ground pork or chicken(Pork is traditional and offers a richer flavor, but chicken is a leaner option.)
• 4 tbsp Lime juice(Freshly squeezed lime juice is essential for the best flavor.)
• 3 tbsp Fish sauce(A key umami component of Thai cuisine. Adjust to taste.)
• 3 tbsp Toasted rice powder (Khao Khua)(Adds a distinct nutty aroma and chewy texture. Can be store-bought or homemade by toasting uncooked sticky rice until golden brown, then grinding into a coarse powder.)
• 1/2 cup Fresh mint leaves(Loosely packed.)
• 1/2 cup Fresh cilantro leaves and tender stems(Loosely packed. Chop roughly.)
• 3 Shallots(Thinly sliced. Red or Asian shallots are preferred for their milder flavor.)
• 1 tbsp Dried chili flakes(Adjust to your spice preference. For milder heat, use less or substitute with fresh Thai chilies, finely chopped.)
• 2-3 tbsp Water(Optional, to help loosen the meat and create a saucier consistency.)

👨‍🍳 Instructions

1. 1

   Cook the minced meat: Heat a large skillet or wok over medium-high heat. Add the ground pork or chicken. Break it up with a spoon and cook, stirring occasionally, until it is no longer pink and is cooked through, about 8-10 minutes. Drain off any excess fat if desired. Remove from heat and let it cool slightly for a few minutes.

   ⏱️ 10 minutes
2. 2

   Prepare the dressing: In a medium bowl, whisk together the lime juice and fish sauce. This forms the tangy and savory base of the larb.

   ⏱️ 2 minutes
3. 3

   Combine and dress: Add the slightly cooled cooked meat to the bowl with the lime juice and fish sauce mixture. If using, add 2-3 tablespoons of water to help create a saucier dressing. Toss well to coat the meat evenly.

   ⏱️ 2 minutes
4. 4

   Add aromatics and texture: Stir in the thinly sliced shallots, toasted rice powder, and dried chili flakes. Toss everything together until well combined. The toasted rice powder will absorb some of the moisture and add a lovely texture.

   ⏱️ 3 minutes
5. 5

   Fold in herbs: Gently fold in the fresh mint leaves and cilantro. Be careful not to overmix, as this can bruise the herbs.

   ⏱️ 1 minute
6. 6

   Taste and adjust: Sample the larb and adjust the seasoning as needed. You might want more lime juice for tanginess, more fish sauce for saltiness, or more chili flakes for heat.

   ⏱️ 1 minute
7. 7

   Serve: Transfer the larb to a serving platter. Serve immediately with fresh cabbage wedges, cucumber slices, and warm sticky rice (Khao Niao) for scooping.

   ⏱️ 1 minute

💡 Pro Tips

• ✓The toasted rice powder (Khao Khua) is crucial for the authentic texture and nutty flavor of larb.
• ✓Larb should be a balance of sour (lime), salty (fish sauce), spicy (chili), and savory (meat). Adjust seasonings to your preference.
• ✓Serve immediately for the best texture and freshness of the herbs.
• ✓For a vegetarian version, substitute the meat with finely chopped firm tofu or mushrooms, and sauté until golden.

🔄 Variations

• Larb Moo (Pork Larb): The most common version.
• Larb Gai (Chicken Larb): A lighter option.
• Larb Pla Duk (Catfish Larb): Uses grilled or fried catfish.
• Larb Hed (Mushroom Larb): A popular vegetarian alternative.

🥗 Nutrition

Per serving