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Larb

Name: Larb
Total time: 30 min
Yield: Serves 4
Cuisine: Laos
Ingredients: 400g Ground chicken; 2 tbsp Raw rice; 1/2 Red Onion; 3 Green Onion; 1 pack Mint Leaves; 1 bunch Cilantro; 3 tbsp Lime juice; 2 tbsp Fish sauce; 2 Red Chili Pepper; 1/2 tsp Sugar; To taste Lettuce; To taste Glutinous rice

Main Dish

⏱ 30 min

👥 Serves 4

Difficulty ⭐

Cooked ground meat tossed with herbs, toasted rice powder, and lime — the meat salad considered Laos's national dish.

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📖 The Story Behind This Dish

Larb is considered the national dish of Laos, and because its name sounds like the word for 'luck,' it's essential at celebrations too. Finely chopped meat or fish is cooked, then tossed with khao khua (crushed toasted rice), mint, cilantro, green onion, chili, lime, and fish sauce. Nuttiness, sourness, and herbal aromas come together, and it's eaten by hand with sticky rice.

🌆 Where it's eaten: In a house in Luang Prabang, the family gathers around sticky rice in a bamboo basket and a big plate of larb, picking up larb with balls of sticky rice rolled between their fingers.

🥕 Ingredients (serves 4)

Ground chicken 400g
Raw rice 2 tbsp
Red Onion 1/2
Green Onion 3
Mint Leaves 1 pack
Cilantro 1 bunch
Lime juice 3 tbsp
Fish sauce 2 tbsp
Red Chili Pepper 2
Sugar 1/2 tsp
Lettuce To taste
Glutinous rice To taste

👩‍🍳 Instructions

Dry-toast the raw rice in a frying pan until golden and grind coarsely in a mortar (khao khua).
Put 3 tbsp water and the ground meat in a pan and cook, breaking it up.
Turn off the heat and mix in the fish sauce, lime juice, and sugar.
Add the sliced red onion, chopped red chili, green onion, cilantro, and mint.
Add the khao khua and toss lightly.
Plate on lettuce and serve with steamed sticky rice.

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