5 from 1 vote
Prep Time
20 mins
Cook Time
30 mins
Total Time
40 mins
Larb is a delicious Thai and Laotian salad composed of ground meat, lime juice, fish sauce, shallots, herbs, chili powder and toasted ground sticky rice.
Course: Appetizer, Main Course
Cuisine: Asian, Thai
Servings: 6 people
Author: Mike Benayoun
  • 2 lb ground chicken or ground pork
  • 5 shallots thinly sliced
  • 5 tablespoons sticky rice
  • 1 tablespoon fish sauce
  • Juice of 4 limes
  • Dried red chili flakes (prik bon – พริกป่น or similar), to taste
  • 1 bunch cilantro , coarsely chopped
  • 3 scallions , finely sliced
  • 20 leaves fresh mint
  1. In a dry skillet, toast the rice over medium heat for about 10 to 15 minutes. Stir regularly so the rice turns light brown and not brown. Let stand for a few minutes, and blend in a food processor to obtain a toasted rice powder.
  2. In a separate large skillet, sauté the chicken over medium heat or until cooked through, about 15 to 20 minutes. Add a few tablespoons of water if necessary so the chicken does not stick or burn.
  3. Off the heat, add the shallots, scallions, fish sauce and lime juice. Toss everything together.
  4. Add the toasted rice powder and toss again.
  5. Add the red chili flakes, then mix in the mint and cilantro leaves.
  6. Serve with warm sticky rice, or raw vegetables, including lettuce, cabbage or cucumbers.