Larb (Minced Meat Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Additional 5 min

Total 25 min

Ingredients

1.1 lb / 500 g ground meat (chicken, pork, turkey, or beef)
1 tbsp (15 ml) vegetable oil
2 cloves garlic, minced
3 shallots, 2 thinly sliced (for raw garnish) + 1 minced (for cooking)
3–5 bird's eye chiles or 1–2 red chilies, finely chopped (adjust to taste)
2–3 tbsp (30–45 ml) fish sauce (to taste)
3 tbsp (45 ml) freshly squeezed lime juice (about 1–2 limes)
1 tsp palm sugar or brown sugar (adjust to taste)
2 tsp toasted rice powder (khao khua)
2–3 kaffir lime leaves, very thinly sliced (optional)
1/2 cup (15 g) fresh mint leaves, roughly torn
1/2 cup (15 g) fresh cilantro leaves, roughly chopped
3 green onions, thinly sliced
2 tbsp (15 g) roasted peanuts, coarsely crushed (optional)
Lettuce leaves, cucumber slices, and/or steamed jasmine rice, for serving
1 tsp sambal oelek (about 0.18 oz / 5 g) or 1/2 tsp belacan (shrimp paste) (about 0.09 oz / 2.5 g) (optional)

Instructions

1. Make toasted rice powder (khao khua): Heat a small dry skillet over medium heat. Add 2 tablespoons uncooked glutinous (sticky) rice or jasmine rice and toast, stirring constantly, until the grains are golden brown and fragrant (3–5 minutes). Let cool, then grind in a spice grinder or mortar and pestle until a coarse powder. Set aside.
2. Prepare aromatics and herbs: Thinly slice 2 shallots for raw garnish and set aside. Mince the remaining shallot and garlic. Chop chiles, slice green onions, tear mint and roughly chop cilantro. Thinly slice kaffir lime leaves if using.
3. Heat a wok or large skillet over medium-high heat and add 1 tablespoon vegetable oil.
4. Sear the ground meat: Add the minced garlic and minced shallot; stir-fry 30 seconds until fragrant. Add the ground meat and cook, breaking it up with a spatula, until just cooked through and slightly browned (4–6 minutes). If using belacan, add it now to bloom with the meat. Drain any excess liquid if the pan releases a lot of juice.
5. Season on heat: Reduce heat to medium. Add 2 tablespoons fish sauce (reserve the rest to adjust later), 1 teaspoon palm sugar, and sambal if using. Stir for 20–30 seconds so the meat absorbs the seasoning. Remove the pan from the heat — laap is traditionally finished off the heat to keep herbs vibrant.
6. Assemble flavors off heat: Immediately add 3 tablespoons lime juice (taste and add more later if needed), the toasted rice powder, thinly sliced raw shallots, chopped chiles, sliced kaffir lime leaves (if using), and the green onions. Toss thoroughly to combine. The hot meat will wilt the shallots slightly and bloom the aromatics.
7. Add herbs and nuts: Fold in the torn mint leaves, chopped cilantro, and crushed roasted peanuts (if using). Taste and adjust: add more fish sauce for saltiness, more lime juice for acidity, or an extra pinch of sugar if it needs balancing.
8. Final seasoning: If you prefer it drier, sprinkle an additional 1/2–1 teaspoon toasted rice powder and gently toss. For a bolder heat/umami, add a little more sambal or a squeeze more lime to taste.
9. Rest briefly: Let the salad sit 2–3 minutes so flavors marry but herbs remain fresh.
10. Serve: Transfer laap to a platter and serve immediately with crisp lettuce leaves or cabbage for wrapping, cucumber slices for cooling contrast, and/or steamed jasmine rice (or sticky rice) on the side.