Authentic Thai Larb Recipe

Ingredients

• 500g (1.1 lb) minced pork or chicken 500g (1.1 lb) minced pork or chicken
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
• 4 kaffir lime leaves, thinly sliced 4 kaffir lime leaves, thinly sliced
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon palm sugar or brown sugar 1 tablespoon palm sugar or brown sugar
• 2 Thai chilies, finely chopped 2 Thai chilies, finely chopped
• 1 shallot, thinly sliced 1 shallot, thinly sliced
• 1/4 cup fresh mint leaves, chopped 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• Lettuce leaves or sticky rice, for serving Lettuce leaves or sticky rice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the minced pork or chicken to the pan and cook until browned and cooked through.
3. 3.
   Add the lemongrass and kaffir lime leaves to the pan and cook for an additional 2 minutes.
4. 4.
   In a small bowl, whisk together the fish sauce, lime juice, palm sugar, and Thai chilies.
5. 5.
   Pour the dressing over the cooked meat and stir well to combine.
6. 6.
   Remove the pan from heat and let the mixture cool slightly.
7. 7.
   Add the shallot, mint leaves, and cilantro to the pan and toss to combine.
8. 8.
   Serve the Larb with lettuce leaves for wrapping or sticky rice on the side.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before finely chopping the tender inner part for the best flavor.
• Kaffir lime leaves — Slice the leaves thinly to release their aromatic oils.
• Thai chilies — Adjust the amount according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For a vegetarian option, substitute the meat with crumbled tofu or tempeh.
• Add a tablespoon of roasted rice powder for an extra nutty flavor and texture.
• Adjust the level of spiciness by adding more or fewer Thai chilies.
• Let the Larb mixture sit for a few minutes before serving to allow the flavors to meld together.
• Serve the Larb with a side of fresh cucumber slices to balance the flavors.

Serving advice

Serve the Larb on a platter with lettuce leaves for wrapping. Alternatively, serve it with sticky rice on the side for a heartier meal. Garnish with extra mint leaves and lime wedges for an added burst of freshness.

Presentation advice

Arrange the lettuce leaves neatly on a serving platter, placing the Larb mixture in the center. Sprinkle some chopped cilantro and mint leaves on top for an attractive presentation. Serve with sticky rice in a separate bowl or basket.