larb

An easy and healthy Thai salad made with ground chicken, lime juice and fresh herb served with lots of fresh veggies. Larb is made in a single skillet and in about 20 minutes. It is perfect served as a salad, appetizer or as a main dish with a side of sticky rice!If you would like to add toasted rice powder please read the recipe notes.

Chicken Larb Thai Recipe

fish sauce

lime juice

brown sugar

vegetable, canola or coconut oil

Thai chiles

shallot, finely chopped

garlic cloves, ninced

chicken

scallions (green onions), thinly sliced

red onion, thinly sliced

fresh cilantro, chopped

fresh mint, chopped

Lettuce leaves, sliced cucumbers, carrot sticks, green beans, lime wedges, mint and cilantro,

white rice ((short grain))

In a small bowl mix together the fish sauce, lime juice and sugar. Mix until well combined.

Heat a wok or medium size skillet over high heat. Add the oil. When the oil is hot, add the chiles, shallots and garlic and cook stirring for about 1 - 2 minutes or until the shallots become translucent.

Add the ground chicken and cook for about 4 - 5 minutes or until the chicken is cooked through and no longer pink.

Remove from the heat and add the scallions, onions and the Larb sauce. Toss to combine. Stir in the cilantro and mint.

Serve with your choice of lettuce leaves, carrots sticks, cucumber slices, green beans and more fresh herbs (optional).

Toast 1/2 cup of white rice in a dry pan over medium-high heat, stirring often until the rice is fragrant and medium brown in color. Place the rice in a food processor or blender and grind until a coarse powder is formed.

To Make Rice Powder

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Thai Larb is a flavorful authentic Thai salad made with minced chicken, lime juice and fresh herbs. This Larb recipe is easy to make and can be ready in less than 20 minutes!

Thai Larb Salad

Pork Larb is a Southeast Asian meat salad from Laos that only takes minutes to make. If you've never had this quick and easy pork larb, you HAVE to try it!

Pork Larb, The National Dish of Laos

rice

vegetable oil

pork ((450 grams))

sugar

lime ((juiced))

red chili ((sliced))

shallots

scallions ((chopped))

cilantro

mint

In a dry wok or pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrant––about 10 minutes. Grind to a coarse powder in a mortar &amp; pestle. Set aside.

Place your wok back over high heat until smoking. Add the oil and the ground pork. Stir-fry until the pork is browned, and add in the toasted rice powder, sugar, fish sauce, and lime juice.

Stir-fry for another minute, and then add in the chili, shallots, scallions, cilantro, and mint. Stir-fry for one more minute, and then taste for seasoning, adding more chili, sugar, fish sauce, and/or lime juice to your taste if needed.

Serve with sticky rice, steamed jasmine rice, and/or lettuce leaves.

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

basil (Thai basil elevates)

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.

Bright, fresh, funky, and soooo satisfying. You are going to want to make these!

Thai chicken Lettuce Wraps (Larb)

garlic,

I inch ginger, minced

tbs lemongrass, sliced

Thai chili, sliced

red onion, sliced

lime, juice

tsp fish sauce

tbs thai basil, chopped.

limes, juiced

tbs fish sauce

tbs brown sugar

garlic, finely minced

chili, thinly sliced

12-15 Lettuce leaves. (Romain or Boston lettuce work great.)

thai basil

Ok let&#39;s prep all of our aromatics for the ground chicken mixture. Mince and slice garlic, ginger, onions, lemongrass, chili, and cilantro stems.

Place a lightly oiled pan over medium high heat. Once at temperature, saute garlic, ginger, onions, lemongrass, chili, and cilantro stems for 1-2 minutes. From here drop in the ground chicken and using a wooded spoon break up the chicken and fry until lightly browned. Season with salt. Once chicken is browned add in the lime juice, zest,  fish sauce, and the Thai basil. Stir and then remove from heat.

Now let&#39;s tackle the dipping sauce. In a small bowl add in the lime juice, fish sauce, brown sugar, thai chili, and garlic. Mix until sugar dissolves.

We are ready to eat. Grab yourself a lettuce leaf, load it up with chicken, top with herbs, and then drizzle on the dipping sauce. Enjoy!!!

“This South East Asian salad balances hot, sweet, sour and salty flavours," says Shannon Bennett.

Lemongrass and coconut chicken larb recipe

rice vermicelli

tbs sunflower oil (or coconut oil)

lemongrass stem (white part only), finely chopped

red chillies, finely chopped (remove seeds

garlic cloves, crushed

(250 milliliters) coconut water

tsp white sugar

(60 milliliters) fish sauce

Juice of 1 1/2 limes,

Butter lettuce, cucumber shallots

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6339353935112&=domain=del

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This fragrant salad is perfect for any Friday night feast. For a more kid-friendly option, simply reduce the chilli.

Chicken larb salad with lime dressing

tbs peanut or sunflower oil

chicken mince

lemongrass stalk, inner core finely grated

coriander, leaves

soy sauce

Thai basil, leaves picked

mixed salad leaves

tomatoes,

(55 grams) almonds, toasted and chopped

limes

birdseye chilli, finely sliced

½ tsp palm sugar, or raw sugar

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This authentic Thai beef larb recipe is a super tasty and popular dish from Isaan (Northeastern )Thailand. It's a flavorful salad made with near-raw, thinly sliced beef. This authentic Thai larb has a wonderful assortment of fresh herbs that bring out the bold, addictive flavors. It's an easy recipe, and it's extra healthy! 

Authentic Thai Larb Recipe

fish

lime juice, divided. Use 2 tablespoons for marinating beef

green onions, chopped

mint leaves

rice powder

chilies (adjust to your spice preference)

oil. If pan-frying the meat.

Make Khao Kua

Toast uncooked rice, preferably Thai glutinous rice, in a small pan on medium heat until lightly golden brown. Transfer to a spice grinder or use a small mortar and pestle and grind until you get a coarse powder. 

Marinate the beef lightly and quickly

Mix 2 tablespoons of fish sauce, 2 tablespoons of lime juice, and 1 teaspoon of sugar in a large bowl. Whisk until the sugar is dissolved. Add the beef and turn to get the sauce to cover all sides. 

Step 3: Cook the Beef

Heat a sauté pan over medium-high heat. Drizzly just a small amount of oil on the pan. No need for oil if using the grill. Add the marinated beef and cook for a couple of minutes on each side of the beef. Use more or less time as per your preference for rawness. Let the meat rest for 8-10 minutes before cutting it for extra juice and tenderness. 

Prepare the salad

Mix the herbs and the rest of the sauces in a large bowl. 

Add the beef. 

Thinly slice your beef, including the fat, into small, thin pieces, around 1/8 inch to 1-inch. Add the beef to the salad bowl and mix gently. 

Flavor with Toasted Rice Powder

Sprinkle the toasted rice powder over the meat mixture. This gives your larb a wonderful crunch and nutty flavor. Stir the salad with a wooden spoon and adjust the flavors to taste with more Thai chili, fish sauce, lime juice, or sugar. 

Great recipe for low carb meal. I used the leftover steak and it turned out great.

Unbelievable easy and tasty!! All the ingredients were bought from my local grocery store and it was delicious! I used ribeye steak and it was perfect.

Fantastic salad! Very easy and the flavors are fresh and light! We loved how customizable it is. We used 1 pepper so everyone can enjoy and we used New York cut.

It was easy &amp; yummy beef salad!  I used already sliced beef from Costco.  It’s a quick protein filled salad

I added Thai seasoning sauce and dark soy sauce for more savory flavor in addition to lime and fish sauce.

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The most viewed larb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed larb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine