Larb
Whip up a vibrant and mouthwatering Larb in just 15 minutes for a quick weekday delight! This zesty dish features aromatic ground meat, fresh herbs, and a tangy lime dressing that will tickle your taste buds. Perfect for a speedy dinner, this flavorful Thai classic is sure to impress with its bold tastes and easy prep!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- Basil
- Mini bok choy
- 1 cucumber
- Lime juice
- Mint
- 2-4 spring onions
- Thai basil
🫙Pantry Staples(3)
- 1 tbsp rice vinegar (15 ml)
- Rice vinegar
- 1 tbsp sesame oil (15 ml)
🍯Sauces & Condiments(4)
- Oyster sauce
- 1 tbsp soy sauce (15 ml)
- Soy sauce
- Sweet chili sauce
📦Other(2)
- Chili flakes
- 500g minced meat/chicken mince/tofu or similar (1.1 lbs)chicken mince or tofu
👨🍳 Instructions
- 1
Remove seeds from the cucumber and slice it. Chop the spring onion and add it to the sauce mixture. Set aside.
- 2
Chop the bok choy and herbs.
- 3
Brown the minced meat, add the sauce and herbs.
- 4
Plate the dish and serve.
💡 Pro Tips
- ✓Toast raw jasmine rice in a dry pan for 8-10 minutes until golden, then grind to create authentic larb powder (khao kua) - this adds essential nutty flavor and textural contrast that pre-ground rice cannot provide.technique8-10 minutes
- ✓Cook ground meat at high heat for only 3-4 minutes maximum to maintain texture - overcooking creates a mushy consistency that won't hold the lime juice and fish sauce properly.timing3-4 minutes
- ✓Use a 3:2:1 ratio of lime juice to fish sauce to palm sugar for the dressing base, as this creates the perfect balance of sour, salty, and sweet that defines authentic larb flavor profile.ingredient3:2:1 ratio
- ✓Add fresh herbs only after the meat has cooled to below 140°F to prevent wilting and preserve their bright, aromatic oils that are essential to larb's fresh character.timingBelow 140°F
- ✓Salt cucumber slices with 1 teaspoon kosher salt per cucumber and let drain for 15 minutes to remove excess moisture that would otherwise dilute the dressing and make the dish watery.technique1 teaspoon per cucumber, 15 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Larb
Whip up a vibrant and mouthwatering Larb in just 15 minutes for a quick weekday delight! This zesty dish features aromatic ground meat, fresh herbs, and a tangy lime dressing that will tickle your taste buds. Perfect for a speedy dinner, this flavorful Thai classic is sure to impress with its bold tastes and easy prep!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- Basil
- Mini bok choy
- 1 cucumber
- Lime juice
- Mint
- 2-4 spring onions
- Thai basil
🫙Pantry Staples(3)
- 1 tbsp rice vinegar (15 ml)
- Rice vinegar
- 1 tbsp sesame oil (15 ml)
🍯Sauces & Condiments(4)
- Oyster sauce
- 1 tbsp soy sauce (15 ml)
- Soy sauce
- Sweet chili sauce
📦Other(2)
- Chili flakes
- 500g minced meat/chicken mince/tofu or similar (1.1 lbs)chicken mince or tofu
👨🍳 Instructions
- 1
Remove seeds from the cucumber and slice it. Chop the spring onion and add it to the sauce mixture. Set aside.
- 2
Chop the bok choy and herbs.
- 3
Brown the minced meat, add the sauce and herbs.
- 4
Plate the dish and serve.
💡 Pro Tips
- ✓Toast raw jasmine rice in a dry pan for 8-10 minutes until golden, then grind to create authentic larb powder (khao kua) - this adds essential nutty flavor and textural contrast that pre-ground rice cannot provide.technique8-10 minutes
- ✓Cook ground meat at high heat for only 3-4 minutes maximum to maintain texture - overcooking creates a mushy consistency that won't hold the lime juice and fish sauce properly.timing3-4 minutes
- ✓Use a 3:2:1 ratio of lime juice to fish sauce to palm sugar for the dressing base, as this creates the perfect balance of sour, salty, and sweet that defines authentic larb flavor profile.ingredient3:2:1 ratio
- ✓Add fresh herbs only after the meat has cooled to below 140°F to prevent wilting and preserve their bright, aromatic oils that are essential to larb's fresh character.timingBelow 140°F
- ✓Salt cucumber slices with 1 teaspoon kosher salt per cucumber and let drain for 15 minutes to remove excess moisture that would otherwise dilute the dressing and make the dish watery.technique1 teaspoon per cucumber, 15 minutes