Larb Recipe

toast rice

If you don't have pre-ground toasted sticky rice, heat a dry skillet over medium heat. Add 3 tbs glutinous (sticky) rice and toast, stirring constantly, until the grains turn golden brown and aromatic, about 5–8 minutes. Transfer to a plate and let cool. Once cool, grind or crush in a spice grinder or mortar and pestle until coarse powder. Measure 2 tbs for the recipe.

brown meat

Heat 1 tsp neutral oil in a large skillet over medium-high heat. Add 1 lb minced pork and break it up with a spatula. Cook, stirring occasionally, until no longer pink and starting to brown, about 6–8 minutes.

drain excess liquid (if needed)

If there's excessive liquid in the pan, raise heat to medium-high and cook another 1–2 minutes to evaporate moisture so the meat is relatively dry. Remove from heat and transfer meat to a mixing bowl to cool 2–3 minutes (warm is ideal for absorbing dressing).

mix dressing

In a small bowl, whisk together 3 tbs fish sauce, 3 tbs fresh lime juice and 1 tsp granulated sugar until sugar dissolves. Taste and adjust balance: it should be salty, sour and slightly sweet.

combine meat and dressing

Pour the dressing over the warm cooked meat. Add 2 tbs toasted sticky rice (khao khua) and 1 tsp roasted red chili flakes if using. Stir thoroughly to combine so the meat soaks up the flavors. Taste and adjust seasoning — add more fish sauce for salt, lime for brightness, or sugar to tame acidity.

add aromatics & herbs

Fold in thinly sliced shallots (3 each) and thinly sliced green onions (3 each). Add 1 cup roughly chopped fresh mint leaves and 1 cup roughly chopped fresh cilantro. Toss gently to evenly distribute herbs without bruising them.

Spoon larb onto a platter or individual plates. Serve immediately with steamed jasmine or sticky rice (2 cups cooked) and lettuce or cabbage leaves for wrapping. Provide lime wedges for extra acidity. Larb is best eaten warm or at room temperature.