Thai Larb Recipe

Larb is Thailand's punchy minced-meat salad, seasoned with lime, chilli and toasted rice powder. Served warm with crunchy vegetables and herbs, it is fresh, fiery and wonderfully fragrant.

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

Servings

4 servings

Calories

340

Ingredients

• 500 g minced chicken
• 3 tablespoons uncooked sticky rice or jasmine rice
• 3 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 1 teaspoon chilli flakes, or to taste
• 1 teaspoon caster sugar
• 4 spring onions, thinly sliced
• 1 small red onion, thinly sliced
• 1 large handful fresh mint leaves
• 1 large handful fresh coriander leaves
• 2 tablespoons chopped fresh lemongrass (optional)
• 1 butter lettuce, leaves separated, to serve
• Steamed jasmine rice, to serve

Instructions

1. Toast the rice in a dry pan over medium heat for 4 to 5 minutes, shaking the pan often, until deep golden and fragrant. Cool slightly, then grind to a coarse powder in a spice grinder or pestle and mortar.
2. Heat a wok or large frying pan over medium-high heat and cook the minced chicken, breaking it up with a spoon, for 5 to 6 minutes until just cooked through. Remove from the heat.
3. Stir in the lime juice, fish sauce, chilli flakes and sugar, then taste and adjust — it should be salty, sour and spicy all at once.
4. Fold in the toasted rice powder, spring onions, red onion, mint, coriander and lemongrass, if using.
5. Spoon the warm larb into lettuce leaves or onto a platter surrounded by lettuce cups.
6. Serve straight away with steamed jasmine rice and extra lime wedges on the side.

Pro tips

• Toasted rice powder is the soul of larb — grind it fresh and add it just before serving so it stays crunchy.
• Balance is everything: taste and tweak the lime, fish sauce and chilli until no single flavour dominates.
• Use chicken thigh mince for a juicier result, or try minced pork for a richer version.
• Do not overcook the mince — it should stay tender, not dry and crumbly.

Frequently asked questions