• Pat Browne

Thai Larb Recipe

We’re sticking with the Thai theme for one more week. Thai food just lends itself to summer eating. Think fresh, delicious and easy.

This is a flavorful recipe for Thai Larb Salad, a flavorful, tangy Thai salad loaded up with fresh herbs, crunchy cucumber and radishes and tossed in a tangy lime dressing! This can be made in 30 minutes flat! Serve it with lettuce wraps, rice or both!


This recipe is for Larb with ground meat (typically ground chicken, beef, lamb or pork) has lots of fresh herbs (mint, Thai basil or cilantro), lemongrass, garlic, fresh chilies, red onions, lime juice, green onions. It’s tangy, bright and refreshing, yet spicy and full-flavored, perfect for hot summer days! I love Larb served in lettuce cups (iceberg lettuce leave served on the side for you to scoop up the Larb and wrap in lettuce for a refreshing crunch around the flavours of the salad).


Super easy, this recipe can be made in 30 minutes, tops.


Author: Sylvia Fountaine

Prep Time: 15

Cook Time: 15

Total Time: 30 minutes

Yield: 4 servings

Ingredients

  • 1/2 cup hot water

  • 2 tablespoons vinegar- white or rice wine

  • 1 red onion (divided, see instructions)

——-

  • 3 garlic cloves, rough chopped

  • 4 tablespoons lemongrass, finely minced

  • 1 teaspoon chili flakes, more to taste

  • 16 ounces ground chicken, turkey, beef, lamb,

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

—–

  • 2 cups cucumber, sliced or diced

  • 2–3 radishes, sliced (or watermelon radish)

  • 3 scallions, thinly sliced

  • 1 tablespoon fresh chili, finely minced (optional, or sub jalapeno, Thai red chili)

  • 1/2 cup chopped cilantro

  • 1/2 cup chopped mint

  • 1/2 cup chopped basil (Thai basil elevates)

  • 2 tablespoons fish sauce

  • 4–5 tablespoons lime juice

  • 1 teaspoon brown sugar, maple, or honey

  • finely chopped fresh chili- optional!

  • Serve with lettuce wraps or jasmine rice or both!


Instructions

  1. Dice half the onion (you’ll need 1 cup diced) and thinly slice 1/4 of the onion (1/4 - 1/2 cup).

  2. Place the sliced onions in a bowl, cover with 1/2 cup hot boiling water and 2 tablespoons vinegar, place in the fridge.

  3. Cook the meat: Heat oil in a large skillet over medium heat. Add 1 cup diced red onion, sauté 3-4 minutes, add garlic, lemongrass and chili flakes. Sauté until fragrant, 2-3 minutes. Add the ground meat, breaking it apart with a metal spatula. Season the meat with the salt and pepper and continue cooking until all the liquid releases and evaporates about 10 minutes. Drain the fat from the meat, using a fine-mesh strainer.

  4. While the ground meat is cooking, prep the remaining ingredients. Place the cucumber, radish, scallions, mint, basil, cilantro, fresh chili (optional) in a bowl. Add the drained meat and the strained pickled onions. Add the fish sauce, lime juice and sugar. Taste, adjust salt, lime and heat. I’ll usually add more chili flakes. or finely diced fresh chilies.

  5. Serve with lettuce wraps and/or cooked rice. Serve warm or chilled. (If chilling, make doubly sure to strain all the fat from the meat -it will harden in the fridge.)

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