Thailand · Salads

Larb

Thai minced meat salad dressed with lime juice, fish sauce and toasted rice powder.

35 min✻2 servings✻220 kcal
Larb

Ingredients

  • chicken fillet or lean pork250 g
  • shallot or red onion1 piece
  • fresh chilies1-2 pieces
  • lime juice2 tbsp
  • fish sauce1 tbsp
  • toasted rice powder1-2 tbsp
  • fresh mint1 bunch
  • cilantro1 bunch
  • lettuce leaves for serving
  • sugar0.5 tsp

Method

  1. 1In a dry pan (no oil), cook the meat with a couple tablespoons of water to keep it moist, stirring constantly until liquid evaporates and meat is cooked but still juicy. Don't overcook!
  2. 2In a bowl, combine meat, sliced onion, chili, lime juice, fish sauce, sugar, and toasted rice powder. Mix well.
  3. 3At the very end, add fresh mint and cilantro. Mix gently.
  4. 4Serve on lettuce leaves or in a bowl garnished with lime wedges and fresh herbs.
  5. 5Tip: Never replace rice powder with breadcrumbs! To make Khao Khua: toast 1 tbsp raw jasmine rice in a dry pan until dark golden, cool, and grind in a mortar to coarse crumbs.