Larb

Larb

  • Prep Time: 15 mins
  • Total Time: 25 mins
  • Servings: 1

    • About This Recipe

    “This is one of my favorite dishes. I learned to prepare it during a Thai cooking class given by the chef/owner at the Thai Erwan restaraunt in VA.”

    Ingredients

  • 8ounces ground chicken or 8ounces ground pork or 8ouncesground beef
  • 1tablespoonfish sauce
  • 1tablespoonlime juice
  • 1/4 cupsliced green onion
  • 1/4 cupsliced red onion
  • 1teaspoonroasted rice powder( may buy it already powdered or make your own by roasting Thai long grain sticky rice till brown and)
  • shredded lettuce
  • 1teaspoonchili pepper(optional)
  • 1tablespoonmint leaf, chopped(optional)

    • Directions

  • Cook the ground meat until done and drain.
  • Mix the meat with the lime juice, fish sauce, red onions, chili peppers (optional), roasted rice powder and mix well.
  • Serve on bed of lettuce and top with sliced green onions and mint leaves.
  • May add additional red peppers if you desire it hotter.
  • Enjoy.

    • Reviews

  • “I have had this many times in Thai resurants. Now I can make at home! Have had another version of it also, called Beef Chang Mai. Made with beef and roasted rice as well. Thank You. Chef Lawrence”

  • “Exactly what I remember from the Thai restaurants that serve larb (our local doesn’t, so it was particularly nice to find this recipe, although had to mail order the rice powder)!Made it with ground pork and wild spearmint and served it on a bed of mixed greens from our garden.Especially nice with an extra squirt of fresh lime juice, so have a dish of lime quarters waiting on the table.”

  • “Delicious and oh so easy.I have loved this dish for years and its good all year round even winter.”

  • “This was my first attempt at Thai food and it was extremely successful. Light, fresh and delicious. I used a pork and chicken combination and some chopped coriander (cilantro) along with the mint. I made it a second time and upped the chili a bit. Even better! Thank you so much. It has a permanent place in my recipe collection.”

  • “Good Larb recipe.Do add the mint, but make sure it’s the right kind of mint!”

  • “Very Good, tasted very similar to what I get in Thai restaurants, and very easy to make!”

  • “Very good and Very nice I like it”

  • “Pretty good! I used pork but left out the roasted rice.WIll make again, thanks”

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