Larb, Laab, Laap: Thai Minced Meat Salad
Larb is a classic Thai salad from northern Isaan featuring lightly fried minced meat bound with a salty-sour dressing, aromatic herbs, and toasted rice powder for textural depth and authentic flavor.
Larb is a classic Thai salad from northern Isaan featuring lightly fried minced meat bound with a salty-sour dressing, aromatic herbs, and toasted rice powder for textural depth and authentic flavor.
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Heat a frying pan over medium heat. Add the minced meat and water to the pan. Break up and fry the meat until cooked through, but not yet browned.
Remove the pan from the heat and mix the minced meat with the oil, fish sauce, sugar, chili powder, dried chili, lime juice, and rice powder. Stir well so that the sauce mixes and is thickened by the rice powder.
Mix in the lime leaves, shallot, and herbs. Season with salt and sourness to taste.
Serve with sticky rice or jasmine rice. Alternatively, stir glass noodles or rice noodles through the minced meat. A green papaya salad also pairs well.
Store larb in an airtight container in the refrigerator for up to 2 days. Serve cold or at room temperature; reheat gently if desired, though it is often enjoyed chilled.
Yes. The recipe works with any ground meat—beef, lamb, or chicken—cooked the same way until cooked through but not browned.
Toast uncooked sticky rice or jasmine rice in a dry pan over medium heat until fragrant and golden, then grind to a powder using a spice grinder or mortar and pestle.
After mixing in the dressing, taste and adjust salt and sourness (lime juice) at step 3 until the flavors suit your palate.
Traditionally served with sticky rice or jasmine rice. You can also stir in glass noodles or rice noodles, or pair with a green papaya salad.
Larb is best served fresh, but leftovers can be refrigerated for up to 2 days. Stir well before serving and add fresh herbs to restore brightness.
