Ingredients
- 250 grams of minced meat (pork, chicken, beef, or duck)
- 1 tablespoon of roasted rice powder (khao khua)
- 2 tablespoons of fish sauce
- 2 tablespoons of lime juice
- 1-2 tablespoons of chili flakes (adjust to taste)
- 1 tablespoon of sugar (optional)
- 1 small red onion, thinly sliced
- 2-3 spring onions, chopped
- A handful of fresh mint leaves
- A handful of fresh cilantro, chopped
- A handful of fresh Thai basil (optional)
- 1-2 tablespoons of water
- Lettuce leaves, for serving
Instructions
Cook the Meat:
- In a dry pan over medium heat, add the minced meat. Cook it while stirring frequently until it’s thoroughly cooked and no longer pink. You can add a little water (1-2 tablespoons) to keep the meat moist.
Prepare the Dressing:
- In a bowl, mix the fish sauce, lime juice, chili flakes, and sugar (if using). Adjust the flavors to taste. The dressing should be a balance of salty, sour, and spicy.
Combine Ingredients:
- Once the meat is cooked, transfer it to a mixing bowl.
- Add the roasted rice powder to the meat and mix well.
- Add the sliced red onion, spring onions, mint leaves, cilantro, and Thai basil (if using). Pour the dressing over the mixture and toss everything together until well combined.
Serve:
- Serve the larb with fresh lettuce leaves. You can use the lettuce leaves to scoop up the meat mixture, or serve it alongside sticky rice or steamed rice.
Tips
- Roasted Rice Powder: You can make this by dry roasting uncooked glutinous rice in a pan until golden brown, then grinding it into a fine powder using a mortar and pestle or a spice grinder.
- Adjusting Spice Levels: Larb is traditionally quite spicy, but you can adjust the amount of chili flakes according to your preference.
- Fresh Herbs: The fresh herbs play a crucial role in giving larb its distinctive flavor. Don’t skip the mint and cilantro, and feel free to add Thai basil for extra aroma.
Enjoy your homemade larb, a delightful blend of flavors that represents the essence of Thai cuisine!