Larb dipping


Cuisine Laotian
Servings 3


  • 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


  • 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



  • Cook rice according to package instructions.


  • In a POT, add meat and stir for about 5 minutes until it’s crumbled and fully cooked. Don't add oil or water.
  • Transfer meat with its liquid to a BOWL and let cool.

When the meat is cooled:

  • 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).
  • Mix well. Add salt or lime juice to taste.


  • Serve larb with rice, lettuce leaves, cucumbers, and tomatoes (optional).
  • Sprinkle with chopped nuts (optional).
  • Enjoy!


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.
Keyword amchoor, lemongrass