Larb
“Thai minced meat salad seasoned with lime, fish sauce, toasted rice powder, herbs, and chili flakes.”
Lime
Fish Sauce
Mint
Cilantro
Shallot
RiceWhere it comes from
Larb, a traditional Thai minced meat salad, is celebrated for its bold flavors and fresh ingredients. This dish is often associated with the northeastern region of Thailand and is a popular choice for lunch or dinner. A surprising detail is that Larb is often served at room temperature, allowing the vibrant flavors to shine through in every bite.
On the Palate
How it's made
4 steps · Show ↓17 min active
How it's made
4 steps · Show ↓- 15 min
In a dry pan over medium heat, toast the rice until it turns golden brown and releases a nutty aroma. Grind it into a coarse powder and set aside.
- 27 min
In a large skillet, cook the minced meat over medium-high heat, breaking it apart with a spatula. Cook until browned and cooked through.
- 33 min
Lower the heat and add fish sauce, lime juice, and ground toasted rice to the meat. Stir to combine, allowing the flavors to meld.
- 42 min
Remove from heat and mix in sliced shallots, mint, and cilantro. Toss gently until the herbs are just wilted by the residual heat.
Watch outDo not overmix after adding the herbs; they should remain fresh and vibrant.
