• 1lb ground beef
  • 4 green onionthinly sliced
  • 1 lettuce
  • 1 English cucumbersliced
  • 1/4cup mint leaveschopped
You might have
  • 2cup ricejasmine
  • 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
  1. Cook rice according to package instructions.
  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.
  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.