Larb Salad Recipe
Ground meat spiced with mint leaves, lime juice, onions, and rice powder.
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Ingredients
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Appetizers
Method
Appetizers
- 1
Prep and pre-measure
Set out all ingredients. If you are using store-bought toasted rice powder, skip to the next step. If you are toasting your own rice, in a dry skillet over medium heat, toast 1/4 cup of uncooked rice until lightly golden, then grind to a coarse powder; measure 2 tablespoons.
- 2
- 3
Cook the meat
Increase heat to medium-high. Add ground pork to the skillet and cook, breaking up clumps, until no longer pink and just lightly browned, about 4-6 minutes.
- 4
Flavor the larb
Lower heat and stir in lime juice (3 tablespoons), fish sauce (2 tablespoons), brown sugar (1 teaspoon), and minced Thai chilies (2). Cook 1-2 minutes, until flavors bloom. Remove from heat.
- 5
Add rice powder and herbs
Sprinkle in toasted rice powder (2 tablespoons) and toss to combine. Fold in chopped mint (1 cup) and cilantro (0.5 cup) while the meat is still warm.
- 6
Taste and adjust
Taste and adjust saltiness with more fish sauce or lime juice if needed. If you prefer a hotter dish, add another chopped chili.
- 7
Serve
Arrange lettuce leaves on a platter. Spoon larb into lettuce cups or onto a platter for people to scoop. Serve immediately with extra mint on top if desired.
