🇹🇭 Thailand recipe
Larb (Thai Meat Salad)
Larb is the national dish of Laos and a staple of Isaan (northeastern Thai) cuisine. Minced meat is quickly cooked and dressed with a vibrant mixture of fish sauce, lime juice, toasted rice powder, and fresh herbs. The crunchy, nutty rice powder gives Larb its signature texture.
Prep15 mins
Cook10 mins
Serves2
Difficultyeasy
Ingredients
- 300g minced pork (or chicken, beef, or duck)
- 3 tablespoons uncooked sticky rice (for toasted rice powder)
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 1 teaspoon Thai chili flakes (prik pon) or 3 bird's eye chilies, sliced
- 4 shallots, thinly sliced
- 3 stalks green onion, thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1 tablespoon chicken stock or water
- Lettuce leaves and cabbage wedges for serving
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 240
- Protein
- 22 g
- Carbs
- 8 g
- Fat
- 12 g
