Larb (chicken/pork/tofu) Recipe

Prepare protein

If using tofu, press for 15–30 minutes to remove excess water, then crumble into small pieces. If using chicken or pork, use ground meat or finely mince. Pat dry with paper towels.

Season the protein with 1 tablespoon fish sauce (or soy sauce) and 1/2 tablespoon lime juice. Toss briefly and set aside while preparing other ingredients so flavors begin to marry (5–10 minutes).

If you don't have toasted rice powder, make it: heat a small dry skillet over medium heat. Add 1/2 cup uncooked sticky (glutinous) rice and toast, stirring constantly, until grains are golden brown and fragrant, about 5–8 minutes. Cool, then grind in a spice grinder or mortar and pestle to a coarse powder. Measure 2 tablespoons for the recipe.

Combine the toasted rice powder, dried chili flakes, and ground white pepper in a small bowl; set aside.

Heat a skillet over medium-high heat and add 1 teaspoon neutral oil. When hot, add the marinated ground chicken or pork (or crumbled tofu). For meat: cook, breaking up lumps with a spatula, until just cooked through and slightly browned, about 5–7 minutes. For tofu: cook until edges are golden, about 4–6 minutes. Do not add water; the mixture should be fairly dry.

Lower heat to medium. Add the remaining 2 tablespoons fish sauce (or soy sauce), remaining 1 1/2 tablespoons lime juice, and 1 teaspoon palm or brown sugar to the pan. Stir quickly to coat and evaporate excess liquid, cooking 30–60 seconds.

Sprinkle the dry seasoning mixture (toasted rice powder + chili + pepper) over the cooked protein. Toss thoroughly so the rice powder evenly coats the meat/tofu and absorbs remaining juices. Cook another 20–30 seconds, then remove from heat. Taste and adjust: add more lime, fish sauce or chili to your preference.

While the protein is still warm, add the thinly sliced shallots and green onions to the pan; toss briefly to soften them slightly but keep texture (about 30 seconds).

Transfer the mixture to a mixing bowl. Add chopped cilantro, mint, and optional basil. If using, drizzle 1/2 teaspoon toasted sesame oil for aroma and toss to combine. Let rest 2 minutes for flavors to meld.

Serve warm or at room temperature. Arrange lettuce or cabbage leaves on a platter with sliced cucumber. Spoon larb into leaves to make wraps, or serve with steamed jasmine rice. Provide extra lime wedges and dried chili for guests to adjust heat and acidity.