Larb Recipe

Heat a small dry skillet over medium heat. Add 3 tablespoons of sticky (glutinous) rice and toast, stirring constantly, until the rice is golden brown and very fragrant, about 5–8 minutes. Transfer to a mortar and pestle or spice grinder; grind to a coarse powder. Set aside.

Thinly slice 1 shallot (or small red onion) and 3 green onions. Roughly chop cilantro, mint, and Thai basil leaves and place all herbs in a bowl. If using, measure out dried chili flakes.

Juice 3 tablespoons of lime (about 2 limes) and mix with 2 tablespoons fish sauce and 1 teaspoon brown sugar in a small bowl; stir until sugar dissolves to make the dressing. Taste and adjust: should be bright, salty, slightly sweet and sour.

For pork or chicken

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add 1 lb ground pork (or ground chicken) in a single layer. Season with 1 teaspoon kosher salt and 1 teaspoon black pepper. Cook, breaking up with a spatula, until just cooked through and beginning to brown, about 6–8 minutes. Drain any excess fat if desired, leaving a little for flavor.

For tofu (vegetarian)

If using crumbled extra-firm tofu, heat 1 tablespoon oil in the skillet, add tofu and a pinch more salt, and cook until edges are golden and some moisture has cooked off, about 6–8 minutes. Press tofu lightly with spatula to remove excess moisture while cooking.

Remove the pan from heat and let the cooked protein rest 1–2 minutes so it stops sizzling (this preserves juices and avoids overcooking when dressing is added).

Transfer the warm cooked meat or tofu to a mixing bowl. Immediately pour the prepared lime–fish sauce dressing over the protein and toss to combine so the flavors meld while warm.

Add the thinly sliced shallot, green onions, chopped cilantro, mint, and Thai basil to the bowl. Sprinkle in the roasted rice powder (about 2–3 tablespoons, depending on preference) and 1/2 teaspoon chili flakes if using. Toss gently but thoroughly to combine. Taste and adjust seasoning: add more fish sauce for salt, more lime juice for sour, or more sugar for balance.

Let the larb rest 5 minutes at room temperature to allow flavors to marry. The texture should be moist but not watery; if excess liquid is present, briefly drain or pat with paper towel before serving.

Spoon the larb into a serving bowl or onto a platter. Garnish with a few whole mint and cilantro leaves and a sprinkle of extra roasted rice powder if desired.

Serve with lettuce leaves for wrapping, cucumber slices, lime wedges, and steamed or toasted rice on the side. To eat, place a spoonful of larb in a lettuce leaf, add cucumber, squeeze lime, wrap and enjoy.