Larb Laab Thai Meat Salad with Mint and Lemongrass
Bursting with bright, bold flavors, Larb Laab Thai Meat Salad with Mint and Lemongrass is a quintessential Southeast Asian dish that's both refreshing and satisfying. This zesty Thai salad features your choice of ground chicken, pork, or beef, infused with the citrusy aroma of lemongrass, the freshness of mint, and the savory tang of fish sauce and lime juice. Toasted glutinous rice, ground into a nutty powder, adds a delightful crunch and traditional touch to the dish. Perfectly balanced with a kick of chili flakes and a sprinkle of sugar, this quick and easy recipe is ready in just 25 minutes, making it ideal for weeknight dinners or entertaining guests. Serve it over crisp lettuce leaves or alongside cucumber slices for a vibrant, gluten-free meal that’s packed with authentic Thai flavors.
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Recipe Information
Ingredients
- 500 grams ground chicken, pork, or beef
- 2 tablespoons uncooked glutinous (sticky) rice
- 1 tablespoon vegetable oil
- 3 medium shallots, thinly sliced
- 2 pieces lemongrass stalks, finely chopped
- 20 grams fresh mint leaves
- 10 grams fresh cilantro leaves, chopped
- 3 tablespoons fish sauce
- 4 tablespoons lime juice
- 1 teaspoon ground chili flakes
- 1 teaspoon white sugar
- 2 stalks spring onion, chopped
- 100 grams cucumber slices or lettuce leaves (for serving)
- 60 milliliters water
Instructions
In a dry skillet over medium heat, toast the glutinous rice until it turns golden brown and aromatic, about 3-5 minutes. Remove from heat, let cool, and grind into a coarse powder using a mortar and pestle or spice grinder. Set aside.
Heat the vegetable oil in a large skillet or wok over medium heat. Add the ground meat and cook, breaking it up with a spoon, until fully cooked, about 5-7 minutes.
Stir in the water to keep the meat moist, followed by the chopped lemongrass. Cook for an additional 2 minutes until aromatic.
Remove the skillet from the heat and let the meat mixture cool slightly. Add the thinly sliced shallots and gently mix.
In a small bowl, whisk together the fish sauce, lime juice, ground chili flakes, and sugar to create the dressing. Adjust seasoning to taste if necessary.
Pour the dressing over the meat mixture and stir to combine evenly.
Add the toasted rice powder, mint leaves, chopped cilantro, and spring onion. Toss gently to mix all the ingredients.
Serve the larb warm or at room temperature with cucumber slices or on a bed of lettuce leaves as a refreshing accompaniment.
Nutrition Facts
Calories |
1070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4164 mg | 181% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 15.3 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2229 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
