Larb is a fragrant Thai meat salad built on a bright lime-and-fish-sauce base, studded with fresh mint, lemongrass, and chilies. The key to authentic larb is using enough of each herb so the flavors layer and balance rather than fade.
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Combine the first four ingredients in a medium bowl. Save this sauce for later.
Simmer the broth in heavy large skillet over medium heat. Add the ground chicken. Simmer until cooked through, breaking up any clumps of meat with a spoon, about 8 minutes. Add green onions, shallots, lemongrass and chillies. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint.
You can serve this salad as is with butter lettuce or use it as a filling for your fresh rolls.
Larb is best served immediately. Leftovers keep refrigerated up to 2 days; reheat gently in a skillet over low heat, adding a splash of broth to restore moisture, then finish with fresh cilantro and mint.
Larb is best served fresh, but you can cook the meat and vegetable mixture up to 2 hours ahead; add the cilantro and mint just before serving to preserve their brightness.
Larb is a warm meat salad with herbs mixed into the protein itself, not served separately; the sauce is stirred in off heat to keep the herbs fresh and fragrant.
Yes. Ground turkey works well as a leaner option; beef will give a richer, earthier flavor. Cooking time stays about 8 minutes—cook until no pink remains.
Pork is traditional and slightly richer; chicken is leaner and lighter. Both work equally well; cook each for the same 8 minutes until fully cooked through.
Substitute 1 teaspoon dried lemongrass or 1 teaspoon grated lemon zest plus a pinch of lime zest. Fresh is preferred for aroma, but dried works in a pinch.
