Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Larb
Bright and fiery, this Isan minced meat salad bursts with toasted rice powder, fresh herbs, lime, and fish sauce — cool, crunchy, and intensely aromatic.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
8 steps- 1
Toast the raw rice in a dry skillet over medium heat, shaking often, until deep golden brown and fragrant, then grind it in a mortar and pestle to a coarse powder (khao khua) and set aside.
- 2
Bring the water or stock to a simmer in a wide pan. Add the ground meat and break it apart with a spatula, cooking just until it loses its pink color, no more than 3 to 4 minutes.
- 3
Remove the pan from the heat while the meat is still moist, since it will continue cooking in its own juices and residual heat.
- 4
Season immediately with fish sauce, lime juice, and ground dried chili, stirring to dissolve and coat the meat while it is warm.
- 5
Fold in the sliced shallots and scallion so they soften slightly in the residual heat without fully wilting.
- 6
Taste and balance the dressing so it hits sour, salty, and spicy in roughly equal measure, adjusting lime and fish sauce as needed.
- 7
Just before serving, toss through the toasted rice powder, cilantro, and mint so the herbs stay bright and the powder keeps its crunch.
- 8
Serve warm or at room temperature with sticky rice and crisp lettuce or cabbage leaves for wrapping.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving300
Calories
31 g
Protein
6 g
Carbs
16 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Larb is a minced meat salad from Isan and Laos, considered by many the unofficial national dish of Laos. Its defining ingredient is toasted rice powder, which adds a nutty aroma and a subtle gritty texture that thickens the dressing. It is served warm or at room temperature with lettuce, herbs, and a generous hit of lime, fish sauce, and chili.
Listahan note
This version makes its own toasted rice powder for the real nutty backbone, and balances the lime and fish sauce so the herbs and meat stay in focus rather than the heat.
Technique cues
- Toast raw sticky rice in a dry pan until deep golden, then grind it coarse so it stays fragrant and slightly crunchy.
- Cook the minced meat in a splash of water or stock rather than oil so it poaches into tender crumbles.
- Dress the warm meat off the heat with lime, fish sauce, chili, and the rice powder so the flavors cling without cooking off.
Kitchen flow
- Parallel prep
- Toast and grind the rice powder and chop the herbs while the meat cooks, so everything comes together warm.
- Make-ahead
- Toasted rice powder keeps in a jar for weeks; make a batch ahead so larb comes together fast.
- Leftover move
- Spoon leftover larb into lettuce cups or over rice, refreshing it with a squeeze of lime.
- Cleanup rhythm
- Wipe the pan while warm; larb uses little oil and rinses easily.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
ground meat
the base
Purpose: Minced pork, chicken, or beef carries the tangy, herb-laden dressing.
Handling: Cook in a little liquid, breaking into fine crumbles, until just done.
Adaptation: Ground turkey or crumbled mushrooms for a lighter or meat-free version.
toasted rice powder
the signature texture
Purpose: Khao khua adds nutty aroma and a gentle grit that thickens the dressing.
Handling: Toast raw sticky rice until golden, then grind to a coarse powder.
Adaptation: Toast any short-grain rice if sticky rice is unavailable.
lime juice
the sour lead
Purpose: Fresh lime is the bright acidity that makes larb taste alive.
Handling: Squeeze fresh and add to the warm meat off the heat.
Adaptation: Lime plus a splash of rice vinegar in a pinch.
fish sauce
the salty umami
Purpose: Fish sauce grounds the salad with savory depth.
Handling: Add to taste, since brands vary in strength.
Adaptation: Light soy plus salt for a milder, vegetarian-leaning version.
fresh herbs
the freshness
Purpose: Mint, cilantro, and scallion give larb its bright, layered aroma.
Handling: Roughly chop and fold in at the very end so they stay fresh.
Adaptation: Thai basil or culantro can join or replace some of the herbs.
shallots
the sharp accent
Purpose: Thinly sliced raw shallot adds bite and crunch.
Handling: Slice paper-thin and fold in with the herbs.
Adaptation: Red onion sliced thin.
Technique notes
- Make the toasted rice powder from scratch; its nutty aroma is the soul of the dish and store-bought rarely compares.
- Dress while the meat is still warm so it drinks in the lime and fish sauce, then cool to serve.
- Taste and adjust the sour-salty-spicy balance at the end, leaning on lime if it tastes flat.
Ingredient swaps
- Vegetarian direction
- Use crumbled mushrooms or firm tofu and swap fish sauce for light soy with a pinch of salt.
- Lower-heat direction
- Reduce or seed the chilies and lean on lime and herbs for brightness.
- Lower-sodium direction
- Use reduced-sodium fish sauce and add extra lime and herbs to keep it lively.
Serve alongside
- Sticky rice
- Lettuce cups and raw vegetables
- Som tum (papaya salad)
- Grilled chicken
- Thai iced tea
- Cold coconut water
- Light lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate larb in an airtight container up to 3 days; the flavors hold well though the herbs soften. Refresh with a squeeze of fresh lime and a few new herbs before serving. Larb does not freeze well because of the fresh herbs and delicate texture.
Equipment
- Skillet or wok
- Small dry pan for toasting rice
- Mortar and pestle or spice grinder
- Sharp knife for herbs
Make this household-aware
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