Larb (Minced Meat Salad)
Lap mu.JPG by Takeaway · CC BY-SA 4.0
Larb, a vibrant and flavorful Thai minced meat salad, is celebrated for its bold tastes and fresh textures. Typically made with ground meat such as chicken, beef, or pork, combined with fragrant herbs, lime juice, and chili, Larb offers a perfect balance of spicy, sour, salty, and savory elements. This dish is often served as a main course or appetizer at gatherings, making it a popular choice for both casual meals and festive occasions.
Originating from Northeast Thailand, Larb derives its name from the Lao word 'larb' meaning 'chopped meat' or 'minced meat'. It has gained international acclaim for its straightforward preparation and lively taste. Its popularity has spread beyond Thailand and Laos, charming food lovers worldwide with its fresh ingredients and satisfying bite.
Ingredients
- 1 lb ground chicken (or pork or beef)
- 2 shallots, finely sliced
- 1-2 Thai bird's eye chilies, minced
- 2 tbsp toasted rice powder
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp palm sugar or sugar
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- Green lettuce leaves, for serving
- Optional: sliced cucumber and lime wedges
Instructions
- 1
Heat a skillet over medium heat and cook the ground meat until fully browned, breaking it apart with a spatula, about 5-7 minutes.
- 2
Remove from heat and let it cool slightly.
- 3
In a mixing bowl, combine the cooked meat with shallots, minced chilies, toasted rice powder, fish sauce, lime juice, and sugar.
- 4
Stir well to combine all the flavors thoroughly.
- 5
Add chopped cilantro and mint, mixing gently to distribute the herbs evenly.
- 6
Taste and adjust seasonings if needed—adding more lime or fish sauce to suit your preference.
- 7
Serve the Larb on a bed of fresh lettuce leaves or with steamed sticky rice.
- 8
Garnish with additional herbs or sliced chili if desired.