Larb Spicy Meat Salad

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Larb is a bright, herbaceous Thai meat salad built on the signature crunch of toasted rice powder and the tangy kick of fresh lime. This quick stir-fry comes together in about half an hour and is perfect spooned into lettuce cups with crunchy raw vegetables. The balance of spicy, sour, salty, and slightly sweet flavors is what makes this dish unforgettable.

Nutrition Facts

Per serving (estimated)

• 295 kcalCalories
• 16 gFat
• 4 gSaturated Fat
• 12 gCarbs
• 2 gFiber
• 3 gSugar
• 24 gProtein
• 780 mgSodium
• 540 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 18 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the toasted rice powder

• 1/4 cup uncooked jasmine rice
• 1/2 tsp neutral oil

For the larb

• 1 lb ground chicken (or ground pork)
• 1 tbsp vegetable oil
• 1/3 cup water or low-sodium chicken broth
• 3 tbsp fresh lime juice (about 2 limes)
• 2 tbsp fish sauce
• 1 tsp palm sugar or brown sugar
• 1 to 2 tsp Thai chili flakes, adjusted to taste
• 1/2 cup thinly sliced red onion
• 1/3 cup chopped green onions, white and green parts
• 1/2 cup loosely packed fresh mint leaves, torn
• 1/2 cup loosely packed fresh cilantro leaves
• 2 tbsp freshly toasted rice powder (from above)

For serving

• 1 head butter lettuce, leaves separated
• 1 cup shredded cabbage
• 1/2 cup sliced cucumber
• Steamed sticky rice, optional

Directions

1. Make the toasted rice powder: heat a dry skillet over medium heat and add the jasmine rice. Toast, stirring frequently, for 6 to 8 minutes until the rice is deep golden brown and smells nutty. Let cool slightly, then grind in a mortar and pestle or small food processor until it resembles coarse sand. Set aside.
2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the ground chicken and break it up with a spatula, cooking for 5 to 7 minutes until it is browned and just cooked through with no pink remaining.
3. Pour in the water or chicken broth and stir, scraping up any browned bits from the bottom of the pan. Simmer for 1 to 2 minutes until the liquid is mostly absorbed.
4. Remove the pan from heat and let the meat cool for 2 minutes. Stir in the fish sauce, lime juice, palm sugar, and chili flakes, tasting and adjusting until the balance of salty, sour, and sweet feels right to you.
5. Add the red onion, green onions, mint, and cilantro to the warm meat. Sprinkle the toasted rice powder over the top and toss everything together gently so the herbs stay bright and the rice powder coats the mixture evenly.
6. Let the larb rest for 5 minutes so the flavors meld and the rice powder softens slightly. Arrange the lettuce cups on a platter with the cabbage and cucumber on the side.
7. Spoon the larb into lettuce cups, top with extra herbs if you like, and serve immediately with sticky rice on the side for an authentic experience.

Cook’s Notes

• Toasting the rice until deeply golden is non-negotiable; this single step creates the signature nutty aroma that defines authentic larb.
• Start with less fish sauce and chili, then build up. A great larb should make your lips tingle and your palate brighten, not burn.
• For a richer, more traditional version, swap the chicken for ground pork shoulder, or use half-and-half.
• If you cannot find Thai chili flakes, crush 2 to 3 fresh Thai bird chilies with the back of a knife and add them with the dressing.
• The salad is best eaten the day it is made because the herbs wilt quickly, but leftovers keep in the fridge for up to 24 hours.

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