lamb larb

You can prepare this in under 30 minutes.

Spicy lamb larb with vermicelli and herb salad

tbs sunflower oil

5cm (25 grams) piece ginger, finely grated

eschalots, finely chopped

lemongrass stalk, white part, grated

lean lamb mince

bean paste oil

kaffir lime leaf, finely shredded

red chillies, thinly sliced, plus extra to serve

limes

¼ cup (60 milliliters) fish sauce

brown sugar

(50 grams) pumpkin seeds (pepitas)

soy sauce

rice vermicelli noodles, prepared according to packet instructions

Mint, coriander, Thai basil, Vietnamese mint and baby shiso leaves, to serve

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A fresh and flavorful recipe for Thai Larb Salad using your choice of ground chicken, turkey, beef or lamb! Serve this with lettuce wraps or rice, or both!

Thai Larb Recipe 

water

vinegar- white or rice wine

red onion (divided, see instructions)

——-

garlic cloves, rough chopped

lemongrass, finely minced

chili flakes, more to taste

ground chicken, turkey, beef, lamb,

salt

pepper

—–

cucumber,

2-3 radishes, sliced (or watermelon radish)

scallions, thinly sliced

cilantro

mint

basil (Thai basil elevates)

fish sauce

lime juice

brown sugar, maple, or honey

fresh chili- optional!

Serve with lettuce wraps or jasmine rice

Dice half the onion (you&#8217;ll need 1 cup diced) and thinly slice 1/4 of the onion ( 1/4- 1/2 cup).

Place the sliced onions in a bowl, cover with 1/2 cup hot boiling water and 2 tablespoons vinegar, place in the fridge.

Cook the meat

Heat oil in a large skillet over medium heat. Add 1 cup diced red onion, saute 3-4 minutes, add garlic, lemongrass and chili flakes. Saute until fragrant, 2-3 minutes. Add the ground meat, breaking it apart with a metal spatula. Season the meat with the salt and pepper and continue cooking until all the liquid releases and evaporates about 10 minutes. Drain the fat from the meat, using a fine-mesh strainer.

While the ground meat is cooking, prep the remaining ingredients. Place the cucumber, radish, scallions, mint, basil, cilantro, fresh chili (optional) in a bowl. Add the drained meat and the strained pickled onions. Add the fish sauce,  lime juice and sugar. Taste, adjust salt, lime and heat.  I&#8217;ll usually add more chili flakes. or finely diced fresh chilies.

Serve with lettuce wraps and/or cooked rice. Serve warm or chilled. ( If chilling, make doubly sure to strain all the fat from the meat -it will harden in the fridge.)

You'd never get lamb in your Larb in Thailand but I gave it a try and it's delicious. You also leave out the toasted sticky rice which is pretty essential for that authentic Isaan consistency.

Delicious and easy, will make again.  Thanks!

Made this twice over the weekend - so good!

Made this with ground turkey and flavors were amazing. Will make again.

I made this  vegan style. I used soy crumbles and quinoa blended together,  instead of the lamb.. Everything else was the same. What a hit with the family! They’re already asking when I’m making it again!!!

I made this with chicken and tasted fabulous! Thank you for always making Asian recipes that taste true/similar to their origin.

This is literally one of the delicious things I have ever made! I got everyone in my share house into this recipe too!

YUM! never tried larb before this so I didn't have anything to base it off of but this was delicious! Followed recipe to a tee and will be making many times again. Huge hit with me and my husband! Thank you, looking forward to trying more of your recipes!

Love this so much. I used ground chicken and added celery and diced mushrooms. it was perfect. This one is going on heavy rotation!

Fantastic! Flavorful, easy and hearty summer dish.

This was excellent! I used chicken and omitted the chilis.

Excellent version of larb. Love it with the chunky vegetables.

Well, first... I might be admitting some ignorance, but I've never heard the term 'Larb' before.    I love I have learned something new!  

Second...this dish is delicious!!! It's a little time consuming with all the veggie prep but it was so, so good!!!  I don't use lemongrass very often but it really added a freshness to it.   I savored every single bite.  I am definitely keeping this recipe! Thank you!

You should acknowledge somewhere that larb is a Lao dish. Saying that larb is Thai is like saying that tacos are American  -- you're not wrong, but you're also not telling a crucial part of the story.

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Top 3 lamb larb recipes from across the web

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Thai Larb Recipe

Thai Larb Recipe

The most viewed lamb larb recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine