Thai-Style Larb #recipe by @LeslieKarst

Larb (also spelled laab) is a dish popular in Laos and Northeastern Thailand made with ground meat, along with onion, aromatic herbs, fish sauce, and lots of lime juice, which is traditionally served wrapped in lettuce leaves. 

 

It’s often made with minced pork, but I sometimes substitute ground beef or turkey if that’s what I have in my freezer. This time, I used Impossible Burgers (vegetarian beef-substitute), but the dish seemed to lack some of its usual pizzazz, and I ended up adding more lime and some sesame oil to make up for the lack of “meaty” flavor.

I generally serve my larb over steamed rice, but there’s no reason you couldn’t use both lettuce and rice with this tasty and simple-to-prepare dish.

Thai-Style Larb

(serves 2)

Ingredients

1 tablespoon neutral oil, such as peanut or canola

½ lb. ground pork, beef, turkey, or whatever meat or meat-substitute you prefer

3 cloves garlic, minced

1 tablespoon white sugar

2 teaspoons fish sauce (found in the Asian food aisle)

1½ tablespoons lime juice

½ medium red onion, coarsely chopped

1 tablespoon roasted rice powder (buy in Asian food aisle or online)

¼ cup torn mint leaves

¼ cup torn basil leaves

¼ cup torn cilantro leaves (not pictured)

2 green onions, coarsely chopped

steamed rice and/or lettuce leaves, for serving

Sriracha or other hot sauce, for serving (optional)

 

Directions

Heat the oil over medium in a heavy skillet, then add the meat and the garlic. Cook, stirring occasionally, until the meat is browned, about 3-4 minutes. 

 

Turn off the heat, then add the sugar, fish sauce, and lime juice and mix into meat mixture.

 

 

Add the chopped red onion and the rice powder, and stir again.

Add all the chopped herbs, along with the green onion, and stir them in. 

 

Serve over rice or in lettuce leaf “cups,” along with hot sauce, if that’s your thing.

🌿 🐖 🍚

 

 

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