Larb Recipe
Diced meat (Chicken, Pork or Beef) with Thai spices, cilantro, green onion, chilli pepper served with steam rice (sticky rice recommended).
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat and Rice
Spices and Seasoning
Herbs and Vegetables
Method
Prepare the Rice
- 1
Rinse the Sticky Rice
Rinse sticky rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.
- 2
Steam the Rice
Drain the soaked rice and transfer it to a steamer. Steam over boiling water for about 20-30 minutes or until tender.
Cook the Meat
- 3
Sauté the Ground Chicken
In a pan over medium heat, add the ground chicken and cook until browned and fully cooked, about 5-7 minutes.
- 4
Season the Chicken
Once the chicken is cooked, add fish sauce, lime juice, chili powder, and sugar. Stir well and cook for an additional 2-3 minutes to combine the flavors.
Combine and Serve
- 5
Mix in Fresh Ingredients
Remove the pan from heat and stir in chopped cilantro, green onions, and sliced chili peppers. Mix well.
- 6
Serve
Serve the larb warm over a portion of sticky rice. Garnish with extra cilantro and chili peppers if desired.