larb plated

Larb Summer Salad

This simple fresh summer dish is a specialty from Laos. Larb is an exotic sour-salty salad with cooked ground meat and fresh herbs.

Larb likes it hot

Larb is originally very hot and served with unseasoned vegetables to balance the intense flavor. Our seasoning provides the basic with a mild hotness. Add as many fresh chilies as you can take.

Good for Two Different Dishes

Our tip: After cooking the meat, keep the cooking water. It’s a delicious broth that you can use to make another dinner. Peel and cut potatoes and root vegetables into the same size: either 1/4 inch for fast cooking or 1 inch for fast cutting. Cook them in the broth to create a Cuban style soup.

Variations
  •  Substitute beef with any other ground meat, or vegetables (recipes below).
  • Substitute 2 green onions with 1/2 red onion.
  • If not using fish sauce, add 1-3 tbsp anchovy paste.
  • Add chopped cilantro or Thai basil.
The Larb Culinary Spice Kit includes the following spices:

Lemongrass, amchoor, garlic, lemon peel, chili, coriander,  ginger, star anise, cilantro, onion, basil, cumin, white peppercorn, cinnamon, lemon oil

Larb dipping
Print Recipe
Larb
Cuisine Laotian
Keyword amchoor, lemongrass
Servings
3-4
Ingredients
  • 1 lb ground beef
  • 4 green onion thinly sliced
  • 1 lettuce
  • 1 English cucumber sliced
  • 1/4 cup mint leaves chopped
You might have
  • 2 cup rice jasmine
  • 2-3 limes for juice
  • soy sauce or fish sauce
Optional
  • fresh red chilies
  • sliced tomatoes
  • cashew or peanuts
Culinary Spice Kit
  • Lemongrass, amchoor, garlic, lemon peel, chili, coriander, ginger, star anise, cilantro, onion, basil, cumin, white peppercorn, cinnamon, lemon oil
Cuisine Laotian
Keyword amchoor, lemongrass
Servings
3-4
Ingredients
  • 1 lb ground beef
  • 4 green onion thinly sliced
  • 1 lettuce
  • 1 English cucumber sliced
  • 1/4 cup mint leaves chopped
You might have
  • 2 cup rice jasmine
  • 2-3 limes for juice
  • soy sauce or fish sauce
Optional
  • fresh red chilies
  • sliced tomatoes
  • cashew or peanuts
Culinary Spice Kit
  • Lemongrass, amchoor, garlic, lemon peel, chili, coriander, ginger, star anise, cilantro, onion, basil, cumin, white peppercorn, cinnamon, lemon oil
Instructions
Rice
  1. Cook rice according to package instructions.
Meat
  1. In a POT, add meat and stir for about 5 minutes until it’s crumbled and fully cooked. Don't add oil or water.
  2. Transfer meat with its liquid to a BOWL and let cool.
When the meat is cooled:
  1. In the BOWL with the meat, add Larb Spices, 3 tbsp lime juice, 2 tbsp soy sauce or fish sauce, onions, mint, and sliced chilies to taste (optional).
  2. Mix well. Add salt or lime juice to taste.
Serve
  1. Serve larb with rice, lettuce leaves, cucumbers, and tomatoes (optional).
  2. Sprinkle with chopped nuts (optional).
  3. Enjoy!
Recipe Notes

Vegetarian Versions

Substitute meat and the 'meat'-step in the instructions as follows:

1) Cauliflower Larb

  • In a FOOD PROCESSOR, chop 1 head raw cauliflower into rice-size pieces.
  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry cauliflower until cooked but still a bit crisp.
  • Transfer cauliflower to a BOWL and let cool.

2) Mushroom Larb

  • Chop 1 lb of your favorite mushrooms into about pea-size pieces.
  • In a PAN, heat 2 tbsp oil over medium heat.
  • Saute mushrooms until they are cooked.
  • Transfer cauliflower with their liquid to a BOWL and let cool.