Easy Larb Recipes

CHICKEN LARB

Steps:

• In a dry wok or pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrant--about 10 minutes. Grind to a coarse powder in a mortar & pestle or spice grinder. Set aside.
• Heat your wok over high heat and add 2 tablespoons of oil. Fry half the shallots in the oil until crispy. Remove the shallots from the wok, leaving behind any oil.
• Place your wok back over high heat until smoking. Add the ground chicken. Stir-fry until the chicken is browned and crispy, and add in the sugar, fish sauce, and lime juice.
• Stir-fry for another minute, and add the toasted rice powder, chilies, the rest of the raw shallots, scallions, cilantro, and mint. Stir-fry for one more minute, and then taste for seasoning, adding salt or more chili, sugar, fish sauce, and/or lime juice to your taste if needed.
• Serve in lettuce cups topped with the reserved crispy shallots.

THAI LARB RECIPE (LARB MOO ลาบหมู)

Steps:

• First step is to make the toasted rice (khao kua ข้าวคั่ว).
• Heat a frying pan on low heat, toss in the uncooked Thai sticky rice (no oil). Stir continuously, kind of like you're roasting peanuts or coffee. Toast the rice until it turns from white to golden yellow, almost to the point where it looks like brown wheat. It will also be very fragrant and smell almost like popcorn. It took me about 15 minutes or so.
• Once the rice is finished toasting, and has cooled off a bit, put it into your stone mortar and pestle. Pound the rice until it turns into a coarse powder (a blender or food processor will also work fine). Put your toasted sticky rice powder in a bowl aside.
• Add 300 grams of minced pork to a small sized saucepan with a handle. Fry the pork, breaking it into small minced pieces, until it's fully cooked all the way through. For best flavor, leave all the oils that come out (but if you want to be healthier, you can also drain the pork oil, and add in a splash of water instead). Take the pork off the heat.
• Leaving the pork in the same pot, add 1 heaping tablespoon of the toasted rice powder into the pork. Also toss in ½ - 1 tablespoon of chili flakes.
• Add a pinch of sugar, ½ tablespoon of fish sauce, and squeeze in the juice from 1 - 2 limes (I used about 1 ½ full limes, but I like it quite sour).
• Give the pork and the seasoning a quick stir.
• Peel and slice the shallots, finely mince about 5 green onions and a few culantro leaves (if you have them), and just pluck about 20 or so mint leaves off the stem. Throw everything into the saucepan with the pork.
• Give the larb moo a good mix, making sure all the spices and dressing coats the pork.
• Taste test. See if it needs more fish sauce for saltiness, lime juice, or chili flakes. Get it the way you want it.
• Dish it out onto a plate and garnish with more mint leaves, Thai sweet basil, and culantro.

TURKEY LARB

Steps:

• Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.
• Larb: In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste.
• Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.

THAI CHICKEN LARB

Steps:

• Heat a large skillet over medium heat. Add chicken. Cook and stir until chicken is broken into little pieces, about 5 minutes. Add red onion and scallions. Continue to cook and break up the chicken until browned, about 2 minutes. Add cilantro, mint, ginger, lemon grass, fish sauce, and red pepper flakes. Cook and stir until flavors blend, about 3 minutes more. Season with sea salt.

LARB

Steps:

• Cook the ground meat until done and drain.
• Mix the meat with the lime juice, fish sauce, red onions, chili peppers (optional), roasted rice powder and mix well.
• Serve on bed of lettuce and top with sliced green onions and mint leaves.
• May add additional red peppers if you desire it hotter.
• Enjoy.

LARB GAI

Steps:

• In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with rice and, if desired, lettuce leaves.

LARB AS MADE BY ARIA RECIPE BY TASTY

Steps:

• Place 3 cups (690 G) Thai sticky rice in a medium bowl and cover with cold water by at least 1 inch (2 ½ cm). Cover with plastic wrap and soak overnight at room temperature. After the rice has soaked, drain and set aside.
• Fill the large pot with 3 inches (7 cm) of water and bring to a steady simmer over medium-high heat.
• Cut out a circle of parchment paper large enough to line the steamer insert and come 2 inches (5 cm) up the sides.
• Place the parchment in the insert, add the rice, and spread in an even layer. Place the insert in the pot, cover with the lid, and steam until the rice is translucent and tender, 20-30 minutes. Turn off the heat, but keep the rice covered so it stays warm while you prepare the larb.
• Toast the remaining ⅓ cup (75 G) rice in a small pan over medium-high heat, stirring constantly, until light golden brown, about 5 minutes. Immediately pour the rice into a small bowl and let cool completely.
• Grind the toasted rice in a spice grinder or mortar and pestle until finely ground. Set aside.
• Heat the chicken stock in a wok or large pan over medium heat. Once the stock is steaming, add the pork. Break up the meat with a wooden spoon and cook gently, stirring occasionally, until just cooked through and no longer pink, 8-10 minutes. Turn off the heat and stir in the garlic, shallots, lemongrass, and galangal.
• Add the fish sauce, lime juice, chiles, scallions, mint, cilantro, and toasted rice to the pork mixture and stir to combine. Season with more fish sauce, if desired.
• Serve the larb with the sticky rice, cabbage leaves, cucumbers, bean sprouts, and lime wedges.
• Enjoy!