Larb
Southeast Asian minced meat salad with lime, fish sauce, and toasted rice powder, served warm or room temperature. Aromatic herbs and spices create a bright, complex flavor profile with a textured crumble.
Ingredients
Method
Heat a dry skillet over medium-high heat. Add 3 tbsp rice and toast, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a mortar or spice grinder and grind to a coarse powder; set aside.
Mince garlic and ginger. Slice red onion and green onion. Chop cilantro and mint. In a small bowl, whisk together lime juice and fish sauce.
Heat 1 tbsp oil in a skillet over medium-high heat. Add minced garlic and ginger, cook 30 seconds until fragrant. Add ground meat and cook, breaking it apart with a spoon, until cooked through and no pink remains, about 8–10 minutes. Drain any excess fat if needed.
Remove from heat. Stir in the lime-fish sauce dressing, red onion, cilantro, mint, green onion, and red pepper flakes. Add toasted rice powder and toss until evenly combined. Taste and adjust lime juice or fish sauce as needed.
Serve warm or at room temperature as is, or on a bed of lettuce leaves as wraps, with additional fresh herbs and lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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