Description
A fresh and flavorful Thai Larb Salad made with herbs, lime juice, and savory ground meat, perfect for quick summer meals.
Ingredients
Scale
- 1/2 cup hot water
- 2 tablespoons white or rice vinegar
- 1 red onion (divided)
- 3 garlic cloves, chopped
- 4 tablespoons lemongrass, minced
- 1 teaspoon chili flakes
- 16 ounces ground chicken, turkey, beef, or lamb
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1–3 tablespoons toasted rice powder (optional)
- 2 cups cucumber, sliced
- 2–3 radishes, sliced
- 3 scallions, sliced
- 1 tablespoon fresh chili (optional)
- 1/2 cup cilantro, chopped
- 1/2 cup mint, chopped
- 1/2 cup basil, chopped
- 2 tablespoons fish sauce
- 4–5 tablespoons lime juice
- 1 teaspoon sugar or honey
- Lettuce wraps or rice for serving
Instructions
- Dice half the onion and slice the remaining portion
- Soak sliced onions in hot water and vinegar, then chill
- Heat oil and sauté diced onion for 3–4 minutes
- Add garlic, lemongrass, and chili flakes and cook until fragrant
- Add ground meat, break apart, and cook thoroughly
- Season with salt and pepper and cook until liquid evaporates
- Drain excess fat using a strainer
- Prepare vegetables and herbs in a large bowl
- Add cooked meat and drained onions to the bowl
- Mix in fish sauce, lime juice, and sugar
- Taste and adjust seasoning
- Serve with lettuce wraps or rice
Notes
- Drain fat well to prevent greasiness
- Add fresh herbs at the end for best flavor
- Optional toasted rice powder adds authentic texture
- Store in fridge up to 3 days
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 436
- Sugar: 5
- Sodium: 1204
- Fat: 27
- Saturated Fat: 12
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 21
- Cholesterol: 83