Larb is one of my favorite dishes, which is minced meat salad flavored with mint, coriander, fish sauce and lime. It has a distinct chili and is excellent served with crisp salads and rice.
Here is my favorite larb recipe that only takes 50 minutes to cook at home!
Tips for success with Larbs
Before you start the recipe, there are a few things to keep in mind. Here are some tips for success with Larb:
ground meat substitute
In this recipe, I have written that it is recommended to use ground pork, but if you wish, you can also use ground chicken.
I usually do it depending on what kind of mince I have at home.
sticky rice or jasmine rice
Traditionally, sticky rice is used to make Laba, but you can also use jasmine rice if you can’t find it in an Asian grocery store.
When I made this recipe, I used regular Thai jasmine rice – it works just as well!
Season with fish sauce and lime
I personally like a little extra fish sauce and lime in the lard, so I usually use 3 tablespoons of each.
Anyway, you can always start with 2 tbsp and then taste and add extra if you feel it’s necessary.
1 or 2 chilies
You can vary the amount of chili in this recipe depending on how spicy you like your food. I usually use 2 cayenne peppers that I deseed, then the ground beef adds a little darkening, which I love!
You can choose whether you need 1 or 2 chilies for this recipe. If you are particularly sensitive to strong food, you can start with half.
a selection of salads
You can serve Laab with any salad of your choice, such as iceberg lettuce, romaine lettuce, slaw or a fresh salad.
I think it’s good to have big lettuce leaves to serve minced meat salad.
preparation:
30 minutes
preparation:
20 minutes
total time:
50 minutes
A nice and simple recipe for larbi that takes only 50 minutes to prepare at home.
Serve with a crisp salad, jasmine rice, fresh cilantro and lime.
material
- 800 grams of ground pork
- 1 dl chopped mint
- 1 dl chopped coriander
- 0.5 dl glutinous rice or jasmine rice
- 3 green onions (finely chopped)
- 3 small onions (finely chopped)
- 1-2 chili fruits
- 2-3 tablespoons of fish sauce
- 2-3 tbsp lemon juice (about 1-2 limes)
- 1 teaspoon granulated sugar
- oil for frying
To serve:
Collection:
Instructions
- Fry the rice in a dry frying pan on low heat. Stir the rice constantly until it turns golden brown.
- Put in a mortar and pestle until you get a coarse powder. put aside.
- Chop the coriander and mint. Cut the onions and green onions into thin slices. Finely chop the chili.
- Heat a frying pan on medium heat with a little cooking oil.
- Add the minced meat and cut it into small pieces with a spatula. Fry the minced meat until it is completely cooked.
- Add sugar, fish sauce and lime juice. Stir around and fry for 2 minutes.
- Add chili, green onion, onion, mint, coriander and rice powder. Bake for another 2 minutes.
- Taste and possibly add fish sauce or lemon juice if you feel it is necessary.
- Serve the minced meat mixture with lettuce leaves. Garnish with fresh coriander.
1. Fry the rice in a pan until golden brown.
2. Transfer to a mortar and pestle to a coarse powder.
3. Cut the small onions and green onions into thin slices. Finely chop the chili.
4. Chop the mint and coriander.
5. Heat a frying pan with cooking oil. Fry the minced meat until it is cooked.
6. Add fish sauce and lemon juice. Bake for 2 minutes.
7. Add mint, coriander, small onions, scallions, chili and rice powder. Fry for 2 minutes, taste and add fish sauce or lime if you feel it is necessary.
Serve immediately with a crunchy salad!
larb. about
Larb, also called laab, is a minced meat salad eaten in both Thailand and Laos. It is a very loved dish in both countries, so loved that it is the national dish of Laos.
Larb is usually made from ground meat or ground chicken, but it can also be made from beef, duck, mushrooms and fish. Minced meat salad is seasoned with fish sauce, lime juice and fresh spices such as mint and chili.
Usually you also have toasted rice that has been ground into a coarse powder. It gives the food something extra!
How do I store leftover larbi?
Store in an airtight container in the refrigerator. Eat 1-2 a day.
Serving tips
I like to serve my laban with a crunchy salad, but it’s also delicious with steamed jasmine rice.
If you want a little extra sour taste, it’s always good to serve fresh cilantro on top and a lime wedge on the side!
Have you tried Laabi’s recipe? Please leave a comment!