Dive into the vibrant world of larb, a flavorful and fragrant minced meat salad that hails from Laos and is popular throughout Southeast Asia. This collection of 10 delicious larb recipes will tantalize your taste buds with a symphony of textures and tastes, featuring the irresistible combination of minced meat, fresh herbs, toasted rice powder, and a zesty lime dressing. Whether you prefer the classic larb with beef, pork, chicken, or duck, or are adventurous enough to try more exotic minced meat options, these larb recipes are guaranteed to become a new weeknight favorite. Get ready to explore the exciting possibilities of larb and impress your friends and family with these incredibly flavorful and easy-to-make dishes.
Easy and Flavorful Larb Salmon
This recipe provides a simple and delicious way to prepare Larb Salmon. With fresh ingredients and a vibrant blend of flavors, this dish is perfect for a quick weeknight meal or a light and refreshing lunch.
Ingredients
- 4 oz. salmon
- 1 shallot
- 3 large cloves of garlic
- 3 kefir lime leaves
- 5 Thai chilies
- 1 green onion (white part)
- 5 sprigs mint
- 6 sprigs cilantro
- 1/2 tsp salt
- 1 tsp khao khua (ground toasted rice)
- 1 tsp fish sauce
- 1/2 tsp chili powder
- Juice of 1/2 a lime
Instructions
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Prepare the Salmon: Separate the salmon from the skin and slice it into thin strips. Place the salmon strips in a bowl.
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Prep the Aromatics: Thinly slice the shallot, mince the garlic, chiffonade the kefir lime leaves, and roughly chop the Thai chilies.
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Prep the Herbs: Slice the white part of the green onion. Roughly chop the mint and cilantro.
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Season the Salmon: Add the salt, khao khua, chili powder, lime juice, and fish sauce to the salmon. Mix well and adjust the seasonings to your preference.
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Combine with Aromatics: Add the prepared shallot, garlic, kefir lime leaves, and Thai chilies to the salmon. Mix thoroughly, preferably using your hands to ensure even distribution.
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Add the Herbs and Final Touches: Gently fold in the mint and cilantro. Taste and adjust seasonings as needed. Serve immediately and enjoy!
Larb-Inspired Udon Noodle Stir-Fry
This recipe puts a fun spin on traditional larb by using udon noodles instead of rice. It’s a quick and easy weeknight meal packed with flavor.
Ingredients
- 1 1/4 lbs lean ground pork
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup rice wine vinegar
- 4 tbsp fish sauce
- 4 tbsp packed brown sugar
- 1 Thai chili, finely sliced (optional)
- 2 (7 oz.) packages precooked udon noodles
- 2 large stalks of kale, leaves stripped and chopped
- 1 medium carrot, finely grated
- 2 stalks celery, finely chopped
Instructions
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Sear the Pork: Add a splash of vegetable oil to a large pan over medium-high heat. Crumble the ground pork into the pan and let it sit undisturbed for 5 minutes to develop a flavorful crust. After 5 minutes, break the pork up with a wooden spoon.
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Sauté Aromatics: After another 5 minutes, the pork should be mostly cooked. Add the sliced onion and minced garlic to the pan and reduce the heat to medium. Stir occasionally while preparing the sauce and noodles.
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Prepare Sauce and Noodles: In a bowl, whisk together the rice wine vinegar, fish sauce, brown sugar, and optional Thai chili. Fill a medium pot with water and bring to a boil. Once boiling, turn off the heat and add the udon noodles. Let them sit for about 2 minutes until they separate.
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Combine and Cook: Drain the udon noodles and add them to the pan with the pork, along with the chopped kale. Cook for 1 minute, or until the kale slightly softens. Stir in the grated carrot and chopped celery.
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Finish and Serve: Pour the prepared sauce over the noodle mixture and toss everything together. The sauce may seem watery at first, but the noodles will absorb it as it thickens into a glaze. Serve hot.
Quick & Easy Larb Gai (Thai Chicken Salad)
This recipe provides a simple and delicious way to enjoy the classic Thai dish, Larb Gai. This version focuses on speed and ease, perfect for a quick weeknight meal or a flavorful lunch. The recipe emphasizes fresh flavors and the characteristic tangy, spicy, and savory notes of Larb.
Ingredients
- 300g Minced Chicken
- 1 Onion, chopped
- 10-12 Mint Leaves
- 1 Tbsp Chilli Flakes (or less, to taste)
- 2 tsp Roasted Sticky Rice (pounded)
- 2 tbsp Lime Juice
- 2 tbsp Fish Sauce (salt as an alternative)
Instructions
- In a pot, add the minced chicken with 3 tablespoons of water. Cook until the chicken is fully cooked.
- Add the chopped onions and cook for 2-3 minutes.
- Add the fish sauce (or salt), chili flakes, lime juice, and roasted sticky rice. Stir to combine. Finally, add the fresh mint leaves. Enjoy!
Tips & Variations:
- For a richer flavor, you can lightly brown the minced chicken before adding the water.
- Feel free to adjust the amount of chili flakes to your preferred spice level.
- If you don’t have roasted sticky rice, you can omit it, but it does add a nice nutty flavor and helps to thicken the sauce slightly.
- Serve with steamed rice and fresh vegetables for a complete meal.
Delicious Pork & Beef Larb
This recipe guides you through making a flavorful and authentic Pork & Beef Larb. With a balance of salty, sour, and sweet flavors, this dish is a delightful culinary experience.
Ingredients
- 1 heaping handful ground pork
- 1 heaping handful ground beef
- Chicken broth
- 4-5 tbsp toasted rice powder
- 1 large shallot, thinly sliced
- 3 Kaffir lime leaves, thinly sliced
- 2 bunches green onions, chopped
- 1/2 cup chopped cilantro
- 1/4 cup lemongrass, minced
- 1 thumb-sized knob of galangal, minced
- Thai basil leaves
- Mint leaves
- 2 tbsp red pepper flakes
- Limes
- Lettuce
- Fish sauce
- Padaek (thick fish sauce)
- Sugar
- Peanuts
Instructions
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Brown the Meats: Heat the ground pork and beef with a splash of chicken broth to help break up the meat. Drain any excess liquid and set aside to cool.
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Prepare Aromatics: Finely mince the lemongrass and galangal. Ginger can be substituted for galangal, but the flavor will be slightly different.
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Combine with Toasted Rice Powder: Add the toasted rice powder and sliced shallots to the cooled meat. Mix well. The toasted rice powder adds a nutty flavor and satisfying crunch.
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Season the Larb: Add the juice of 2 limes, 2 tablespoons of sugar, 2 heaping tablespoons of fish sauce, and 2 tablespoons of Padaek to the meat mixture. Padaek is a thick, dark brown fish sauce. Mix thoroughly.
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Incorporate Lemongrass and Galangal: Gradually add the minced lemongrass and galangal, one tablespoon at a time, mixing well. Taste and adjust the seasonings as needed, aiming for a balance of salty, sour, and sweet.
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Add Herbs and Chili: Add the thinly sliced Kaffir lime leaves, chopped cilantro, green onions, and red pepper flakes. Mix well.
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Fold in Fresh Herbs: Gently fold in the mint and Thai basil leaves. Taste and adjust seasonings to your preference.
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Garnish and Serve: Top with peanuts and mix. Serve with lime wedges, cherry tomatoes, cucumbers, fresh Thai chilies, and lettuce cups for wrapping. Enjoy!
Zesty Larb-Inspired Spaghetti
This recipe puts a vibrant Thai twist on classic spaghetti. Using the bold flavors of larb, this dish combines savory sausages and mushrooms with the fresh aromatics of mint, cilantro, and shallots. The toasted rice powder adds a unique nutty depth, while lime juice provides a refreshing tang. It’s a quick and easy weeknight meal that’s sure to tantalize your taste buds.
Ingredients
- 120g spaghetti
- 3 hot dog sausages
- 50g mushrooms (any variety)
- 2 coriander stalks (chopped, roots removed)
- 3 shallots (chopped)
- 2 tablespoons ground toasted rice
- 2 tablespoons fish sauce
- 2 teaspoons sugar
- 1-2 tablespoons chili powder (adjust to your spice preference)
- 3 tablespoons lime juice
- 1/2 cup mint leaves
- 1/2 pot of water
- 1 tablespoon cooking oil
- 1/2 teaspoon salt
- Long green beans, cucumber, or other desired vegetables for serving
Instructions
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Prep Ingredients: Finely chop the sausages and mushrooms. Chop the shallots, coriander, and mint leaves, reserving some mint for garnish.
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Cook Spaghetti: Boil water in a pot. Add salt and cooking oil. Cook spaghetti for 8 minutes, or until tender. Rinse with cold water and drain.
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Sauté Sausages and Mushrooms: Heat oil in a pan over medium heat. Sauté the sausages and mushrooms until almost cooked.
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Add Aromatics and Seasoning: Add the mint, coriander, and shallots to the pan. Stir in the ground toasted rice, fish sauce, sugar, chili powder, and lime juice. Mix well.
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Combine with Spaghetti: Add the cooked spaghetti to the pan and toss gently to coat with the sauce. The flavor profile should be a balance of sour, spicy, and slightly salty, with a prominent toasted rice aroma.
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Serve: Plate the spaghetti and garnish with fresh mint leaves. Serve with green beans, cucumber, or other preferred vegetables.
Authentic Larb with Sticky Rice
This recipe guides you through making delicious and authentic Larb with sticky rice. It includes detailed instructions for preparing both the flavorful Larb and the perfectly cooked sticky rice.
Ingredients
For the Larb:
- 1 lb ground pork
- 1/2 cup water
- 1 packet Thai Larb seasoning
- 2 cups chopped cilantro
- 3/4 cup chopped green onions
- 1/2 cup chopped mint
- 1 chopped shallot
- Juice of 1 lime
For the Sticky Rice:
- 8 oz (1/2 bag) sweet rice
- Water (for soaking and steaming)
Optional:
- Sweet chili sauce
- Cabbage leaves (for wrapping)
Instructions
Prepare the Sticky Rice:
- Soak: Soak the sweet rice in water for at least 4 hours.
- Steam: Cook the soaked sweet rice in a bamboo steamer over boiling water for 15 minutes. Flip the rice and steam for an additional 5 minutes. Allow to cool.
Prepare the Larb:
- Cook the Pork: Combine the ground pork and 1/2 cup of water in a pan. Boil and mash over medium heat until crumbly.
- Chop Ingredients: While the pork and rice are cooking, chop the cilantro, green onions, shallot, and mint. Squeeze the lime juice.
- Season the Pork: Drain the cooked pork and add the entire packet of Thai Larb seasoning. Mix well.
- Combine: Combine the seasoned pork with the chopped cilantro, green onions, mint, shallot, and lime juice. Mix thoroughly.
Serve:
- Serve the Larb with the sticky rice. Add sweet chili sauce to taste.
- Optionally, wrap the Larb and rice in cabbage leaves.
- You can also serve this with regular cooked rice if you prefer.
Flavorful and Easy Turkey Larb
This recipe provides a simple and delicious way to enjoy the vibrant flavors of larb, using ground turkey for a lighter take on the traditional dish. Ground turkey is combined with fresh herbs, zesty lime, and a touch of heat for a truly satisfying meal. It’s perfect for a quick weeknight dinner or a light and refreshing lunch.
Ingredients
- 1 lb ground turkey
- 3 tbsp olive oil
- 10 cloves chopped garlic
- 1 medium yellow onion
- 1 bunch cilantro
- 1 cup chopped fresh mint leaves
- 1 bunch green onions
- 1/2 cup rice powder (optional)
- 1/4 cup crushed red pepper flakes
- 6 limes (juice)
- 1/2 cup fish sauce
- 1 head romaine or leaf lettuce
- Cooked jasmine rice
Instructions
- Heat olive oil in a pan and cook chopped garlic and yellow onion until softened.
- Add ground turkey to the onion and garlic mixture and cook thoroughly.
- Add lime juice, fish sauce, rice powder (if using), chopped green onions, chopped mint, chopped cilantro, and crushed red pepper flakes. Mix well to combine all the flavors.
- Serve the turkey larb on top of fresh lettuce leaves with a side of jasmine rice.
Authentic Thai Larb Moo (Spicy Minced Pork Salad)
This recipe guides you through making a vibrant and flavorful Larb Moo, a classic Thai spicy minced pork salad. Freshly ground spices and a balance of salty, sour, and spicy flavors are key to this dish. Get ready to experience an explosion of Thai tastes!
Ingredients
- 200 grams minced pork
- 2 shallots
- 3 cloves garlic
- 1 tbsp ground roasted rice
- 1 tbsp dried ground chili
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 1/3 tsp ground black pepper
- 3 hot chilies, chopped
- 1 bunch coriander or Thai mint, chopped
- 1 bunch spring onion, chopped
- 2 tbsp water
- Assorted fresh vegetables for serving (e.g., cucumber, carrots, beans, lettuce)
Instructions
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Cook the Pork: In a pot over medium heat, boil the water. Add the minced pork and ground black pepper. Stir occasionally until the pork is cooked through and the water has almost evaporated. Remove from heat and let cool completely.
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Prepare the Vegetables: Arrange your chosen vegetables on a serving plate. This will form the base for the Larb.
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Combine Aromatics and Spices: Chop the shallots, garlic, hot chilies, coriander/mint, and spring onions. In a mixing bowl, combine these chopped ingredients with the ground roasted rice and ground dried chili. For the most authentic flavor, grind the roasted rice and chilies fresh. Adjust the amount of chili to your spice preference.
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Mix the Larb: Once the minced pork has cooled, add it to the bowl with the aromatics and spices. Add the lime juice and fish sauce. Stir well to combine all the ingredients.
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Serve: Spoon the Larb Moo over the prepared vegetables on the serving plate. Enjoy!
Prik Larb Muang (Northern Thai Spice Blend)
This recipe guides you through creating Prik Larb Muang, a complex and flavorful Northern Thai spice blend. This versatile spice blend is a cornerstone of Northern Thai cuisine and can be used in a variety of dishes, including soups and larb.
Ingredients
- 1/2 kg dried bird’s eye chilies (or any hot variety)
- 2 tbsp coriander seeds
- 2 tbsp Sichuan peppercorns
- 1 tbsp sweet fennel seeds
- 4 long peppers
- 1/2 tbsp black peppercorns
- 1 tsp cloves
- 4 star anise
- 1 1/2 tbsp sand ginger (galangal powder)
- 4 nutmegs
- 4 mace blades
- 1 cinnamon stick
- 2 bay leaves
- 2 stalks of lemongrass
- 1 inch galangal
- 100 grams garlic
- 200 grams shallots
Instructions
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Roast the chilies: Roast the dried chilies until crispy. Set aside.
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Roast the spices: Roast all other ingredients except the lemongrass, galangal, garlic, shallots, and Sichuan peppercorns until fragrant. Set aside.
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Blend the ingredients: Using a blender or mortar and pestle, blend the dried chilies with the lemongrass, galangal, garlic, and shallots. Add the roasted spices from Step 2 and the Sichuan peppercorns. Blend everything thoroughly.
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Dry roast the blend: Roast the blended chili and spice mixture in a pan until dry. Store in an airtight container in the refrigerator. This spice blend will last for several months.
Authentic Larb Muang: A Spicy Minced Beef Salad Recipe
This recipe guides you through creating an authentic Larb Muang, a flavorful and fiery minced beef salad from Northern Thailand. This dish features the distinctive flavors of prik larb muang, a complex spice blend, combined with fresh herbs and tender minced beef. It’s perfect served with sticky rice and fresh vegetables for a truly immersive culinary experience.
Ingredients
- 400 grams round beef
- ½ cup prik larb muang
- 1 bunch coriander
- 1 bunch spring onion
- ½ cup shallots, sliced
- ½ cup garlic, sliced
- 1 tbsp oil
- Assortment of fresh vegetables for serving (e.g., lettuce, cucumber, cabbage)
- 1 bunch Vietnamese coriander (optional)
- Fish sauce, to taste
- Salt, to taste
- Water
- Sticky rice, for serving
Instructions
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Prepare the Beef: Mince the beef. Traditionally, a heavy knife is used, and a bit of salt is added to help the beef bind together. You can optionally mince a small amount of Vietnamese coriander along with the beef.
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Fry the Aromatics: Fry the sliced shallots in oil until almost crispy. Add the garlic and continue to stir-fry until both are golden brown and fragrant. Set aside.
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Combine the Ingredients: In a mixing bowl, combine the minced beef, prik larb muang, chopped spring onion, and coriander. Add fish sauce to taste and mix thoroughly.
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Stir-Fry and Serve: Transfer the mixture to a pan or wok and stir-fry over high heat. Add a splash of water to help the beef cook through. Once cooked, serve immediately with fresh vegetables and sticky rice.
History of Larb
Larb’s origins are shrouded in some mystery, but it’s generally accepted that the dish hails from Laos and the Isan region of northeastern Thailand. The word “larb” itself is believed to be derived from the Lao word “laap,” meaning “to chop” or “to mince,” reflecting the dish’s core preparation method. While its precise historical timeline is debated, it’s clear that larb has been a staple food in these regions for centuries, likely predating modern national borders.
Historically, larb was made with various meats, including water buffalo, beef, pork, duck, and fish, reflecting the available resources in the region. It was traditionally considered a celebratory dish, often prepared for special occasions and communal gatherings. The ingredients, while simple, were combined with a complex blend of herbs and spices, showcasing the resourcefulness and culinary artistry of the region.
Over time, larb’s popularity spread throughout Southeast Asia, adapted and enjoyed with regional variations. The minced meat is still the star, mixed with toasted rice powder (khao khua), fish sauce, lime juice, chilies, and fresh herbs like mint, cilantro, and green onions. These ingredients contribute to the dish’s signature balance of salty, sour, spicy, and herbaceous flavors.
Nutritional Content and Benefits of Larb
Larb, a staple dish in Lao cuisine, offers a delicious and surprisingly nutritious meal. Its foundation of minced meat, typically chicken, pork, beef, or fish, provides a good source of protein, essential for building and repairing tissues. The specific nutritional content will vary based on the meat used and other ingredients.
Beyond protein, larb incorporates an abundance of fresh herbs like mint, cilantro, and green onions. These herbs contribute vitamins and minerals, as well as potent antioxidants that protect against cell damage. The addition of ground toasted rice adds complex carbohydrates for energy.
The distinctive flavor profile of larb comes from fish sauce, lime juice, and chilies. Fish sauce provides a savory umami taste and is a source of sodium, though it’s important to be mindful of sodium intake. Lime juice contributes vitamin C and a refreshing acidity. Chilies add a kick of heat and offer potential anti-inflammatory benefits.
Larb is often served with sticky rice, providing additional carbohydrates, and a variety of fresh vegetables like lettuce and cucumbers, increasing the fiber and vitamin content of the meal. Overall, larb offers a balance of macronutrients and micronutrients, making it a healthy and flavorful option.
Tips for Choosing Quality Minced Meat
Choosing the right minced meat is crucial for a delicious larb. Look for freshly ground meat that has a vibrant color. For beef, a bright red is ideal, while pork should be a light rosy pink. Avoid meat that appears dull or grayish.
Pay attention to the fat content. While some fat adds flavor and moisture, too much can make your larb greasy. A good balance is usually around 80% lean to 20% fat. You can ask your butcher to grind a specific blend for you.
Smell the meat. Fresh minced meat should have a clean, slightly sweet aroma. If it smells sour or off in any way, don’t buy it. This is a key indicator of spoilage.
Consider the source of your meat. If possible, choose meat from grass-fed animals or those raised without antibiotics or hormones. This can impact both the flavor and nutritional value of your larb.
Finally, if buying pre-packaged minced meat, check the sell-by date and ensure the packaging is intact. Store the meat properly as soon as you get home, ideally in the coldest part of your refrigerator, and use it within a day or two for optimal freshness.