Larb Recipe

Experience the vibrant flavors of Thailand with this authentic Larb recipe! Learned from a Thai cooking class at the renowned Thai Erwan Restaurant in VA, this recipe delivers a zesty and aromatic ground meat salad. Perfect for a quick weeknight meal or an impressive appetizer, this Larb is bursting with fresh herbs and a delightful balance of spicy, sour, and savory notes. Get ready to tantalize your taste buds!

Prep Time 15 mins
Cook Time 25 mins
Calories 354.4 kcal
Protein 81g
Rating Be the first
Larb 62

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Larb

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How to Make Larb

  1. Heat a large skillet over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until browned and cooked through (approximately 8-10 minutes). Drain any excess grease.
  2. In a large bowl, combine the cooked ground meat, lime juice, fish sauce, red onions, chili peppers, and toasted rice powder. Mix thoroughly until well combined.
  3. Taste and adjust seasoning as needed. Add more lime juice for extra tartness, fish sauce for saltiness, or chili peppers for heat.
  4. To serve, arrange butter lettuce leaves on a platter. Spoon the Larb mixture onto the lettuce cups.
  5. Garnish with sliced green onions and fresh mint leaves.
  6. Serve immediately and enjoy! Optional: Add additional chili peppers for extra heat.

Nutrition Information (Approximate per serving)

Sodium

64 g

Sugar

12g

Fat

25g

Carbs

2g

Frequently Asked Questions

How long does it take to make Larb?

Larb takes about 40 minutes from start to finish — roughly 15 minutes to prepare and 25 minutes to cook.

How many calories are in Larb?

Larb has approximately 354.4 calories per serving, with about 81 g protein, 2 g carbohydrates and 28 g fat.

What ingredients do I need for Larb?

The key ingredients for Larb are Ground Chicken, Fish Sauce, Lime Juice, Green Onion, Red Onion, Rice Powder. See the full list with measurements above.

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