Larb Recipe

Heat a small dry skillet over medium heat. Add the uncooked rice and toast, stirring or shaking the pan constantly, until the rice turns golden brown and gives off a nutty aroma, about 6–8 minutes. Transfer to a plate and let cool. When cool, pulse the toasted rice in a spice grinder or mortar and pestle until it becomes a coarse powder. Set aside.

Peel and thinly slice the shallots into half-moons. Thinly slice the garlic. Finely slice the chilies (remove seeds for less heat). Slice the green onions thin on the bias. Roughly chop the cilantro, mint, and Thai basil (if using). Thinly slice the cucumber into rounds or half-moons and thinly slice the radishes. Separate and rinse lettuce leaves; pat dry.

Heat the oil in a large skillet over medium-high heat. Add the ground pork (or chosen ground meat) and break it up with a spatula. Cook until the meat is browned and cooked through, about 6–8 minutes. If the pork releases a lot of liquid, continue cooking until most liquid evaporates but the meat remains slightly moist. Remove skillet from heat.

While the meat is still hot (off the heat), add the fish sauce, lime juice, and sugar. Stir to combine so the hot meat absorbs the flavors. Taste and adjust: add more fish sauce for saltiness or more lime for brightness.

Add Aromatics & Herbs

Stir in the sliced shallots, garlic, chilies, green onions, chopped cilantro, mint, and basil. Add the toasted rice powder and fold everything together until evenly distributed. The residual heat will slightly soften the shallots and wilt the herbs but keep them fresh and fragrant.

If using, sprinkle the crushed toasted peanuts on top for texture.

Transfer the larb to a serving bowl or platter. Serve immediately with lettuce leaves, cucumber slices, and radishes for scooping. Provide extra lime wedges and fish sauce at the table for adjustment. Larb is best eaten the day it is made while herbs are fresh.