Thai Larb Recipe
Ingredients
- 1/2 cup hot water
- 2 tablespoons vinegar- white or rice wine
- 1 red onion
divided, see instructions
- ——-
- 3 garlic cloves
rough chopped
- 4 tablespoons lemongrass
finely minced
- more to taste1 teaspoon chili flakes
- 16 ounces ground chicken
turkey, beef, lamb
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- —–
- 2 cups cucumber
sliced or diced
- 2-3 radishes
sliced, or watermelon radish
- 3 scallions
thinly sliced
- 1 tablespoon fresh chili
finely minced, optional, or sub jalapeno, Thai red chili
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint
- 1/2 cup chopped basil
Thai basil elevates
- 2 tablespoons fish sauce
- 4-5 tablespoons lime juice
- 1 teaspoon brown sugar
maple, or honey
- finely chopped fresh chili- optional!
- Serve with lettuce wraps or jasmine rice or both!
Directions
- 1
Dice half the onion (you’ll need 1 cup diced) and thinly slice 1/4 of the onion ( 1/4- 1/2 cup).
- 2
Place the sliced onions in a bowl, cover with 1/2 cup hot boiling water and 2 tablespoons vinegar, place in the fridge.
- 3
Heat oil in a large skillet over medium heat. Add 1 cup diced red onion, saute 3-4 minutes, add garlic, lemongrass and chili flakes. Saute until fragrant, 2-3 minutes. Add the ground meat, breaking it apart with a metal spatula. Season the meat with the salt and pepper and continue cooking until all the liquid releases and evaporates about 10 minutes. Drain the fat from the meat, using a fine-mesh strainer.
- 4
While the ground meat is cooking, prep the remaining ingredients. Place the cucumber, radish, scallions, mint, basil, cilantro, fresh chili (optional) in a bowl. Add the drained meat and the strained pickled onions. Add the fish sauce, lime juice and sugar. Taste, adjust salt, lime and heat. I’ll usually add more chili flakes. or finely diced fresh chilies.
- 5
Serve with lettuce wraps and/or cooked rice. Serve warm or chilled. ( If chilling, make doubly sure to strain all the fat from the meat -it will harden in the fridge.)
Thai Larb Recipe
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About this Recipe
Craving a fresh, vibrant, and utterly satisfying meal that comes together quickly? This Thai Larb recipe delivers on all fronts, offering an authentic taste of Thailand right in your kitchen. It's an explosion of aromatic herbs and savory protein, perfect for a light yet flavorful lunch or dinner.
This recipe works beautifully because it balances rich, lean ground meat with an abundance of fresh, bright flavors. The combination of pungent garlic, fragrant lemongrass, and a medley of fresh herbs like cilantro, mint, and basil creates a complex profile that's both savory and refreshing. You'll love how the simple dressing, with fish sauce, lime juice, and a touch of sweetness, ties everything together, making each bite exciting.
Prepare your palate for a dish that is wonderfully aromatic, with a delightful interplay of savory, sour, and subtly spicy notes. The texture is a dream – tender ground meat contrasted with the crisp crunch of fresh cucumber and radish, all uplifted by the soft texture of fragrant herbs. This is a bright and invigorating dish that will awaken your senses and leave you feeling satisfied, not heavy.
Customization & Variations
One of the joys of Thai Larb is its versatility. You can easily swap the ground chicken for turkey, beef, or lamb, depending on your preference. For an extra kick, add more chili flakes or finely minced fresh chili; if you prefer less heat, simply reduce or omit it. Feel free to experiment with different types of basil, though Thai basil truly elevates the dish with its distinct anise-like flavor. If you don't have fresh chilis, a finely minced jalapeno or Thai red chili works well.
Serve this aromatic Larb in crisp lettuce cups for a refreshing, low-carb option, or alongside fluffy jasmine rice for a more substantial meal. It also makes an excellent appetizer for gatherings, inviting everyone to build their own perfect bite.