📝 About This Recipe
Experience the vibrant, soul-stirring flavors of Isan with this authentic Beef Larb, a quintessential Laotian and Northern Thai meat salad. This dish is a masterful balance of 'the four pillars' of Thai cuisine: salty fish sauce, fiery dried chilies, tart lime juice, and the toasted nuttiness of ground rice. It is a refreshing yet deeply savory ground beef specialty that transforms simple ingredients into a complex, aromatic masterpiece.
🥗 Ingredients
The Toasted Rice Powder (Khao Khua)
- 2 tablespoons Uncooked glutinous (sticky) rice (Jasmine rice can be used as a substitute)
The Meat Base
- 1 pound Ground beef (Preferably 85/15 lean-to-fat ratio for best flavor)
- 1/4 cup Water or beef broth (Used to 'water-fry' the beef to keep it tender)
- 1/4 teaspoon Salt
Seasonings and Aromatics
- 2-3 tablespoons Fish sauce (Adjust to taste)
- 3 tablespoons Fresh lime juice (From about 1.5 large limes)
- 1-2 tablespoons Thai chili flakes (Prik Bon) (Adjust based on heat preference)
- 1/2 teaspoon Sugar (To balance the acidity)
- 3 pieces Shallots (Small, thinly sliced)
- 3 stalks Green onions (Finely sliced)
- 1/2 cup Fresh mint leaves (Roughly torn)
- 1/2 cup Fresh cilantro (Coarsely chopped)
For Serving
- 1 head Cabbage or Iceberg lettuce (Cut into wedges or cups for wrapping)
- 1 piece Cucumber (Sliced into rounds)
👨🍳 Instructions
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1
Begin by making the Khao Khua (toasted rice powder). Place the raw rice in a small dry skillet over medium-low heat.
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2
Toast the rice for 5-8 minutes, shaking the pan constantly, until the grains are a deep golden brown and smell nutty/popcorn-like. Do not let them burn.
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3
Transfer the toasted rice to a mortar and pestle or a spice grinder and process until it reaches a coarse, sandy texture. Set aside.
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4
In a medium wok or large skillet, add the 1/4 cup of water (or broth) and bring to a simmer over medium-high heat.
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5
Add the ground beef to the simmering liquid. Use a wooden spoon to break the meat into very small, fine crumbles as it cooks.
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6
Cook the beef just until it is no longer pink, about 4-5 minutes. It should be moist and tender, not browned or crispy. Remove from heat immediately.
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7
While the meat is still warm but not boiling hot, stir in the fish sauce, lime juice, sugar, and chili flakes. The warmth helps the meat absorb the flavors.
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8
Add the sliced shallots and green onions to the mixture. Stir well to combine.
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9
Add 1.5 tablespoons of your prepared toasted rice powder. The powder will thicken the juices and add a distinct smoky crunch.
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10
Toss in the fresh mint and cilantro. Fold them in gently so they wilt slightly but stay vibrant and green.
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11
Taste the Larb. It should be a punchy explosion of sour, salty, and spicy. Add more lime or fish sauce if needed.
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12
Transfer to a serving platter and sprinkle the remaining toasted rice powder over the top for extra texture.
💡 Chef's Tips
Never skip the toasted rice powder; it is the soul of the dish and provides the essential crunch and aroma. Avoid browning the beef in oil; 'water-frying' keeps the texture authentic, soft, and receptive to the lime dressing. Use fresh lime juice only—bottled juice lacks the bright citrus oils needed to cut through the richness of the beef. If you prefer less heat, remove the seeds from your dried chilies before grinding them into flakes. Add the herbs at the very last second to ensure they don't turn black from the residual heat of the meat.
🍽️ Serving Suggestions
Serve with a side of warm Thai sticky rice to soak up the flavorful juices. Provide chilled cabbage wedges or lettuce leaves to use as crunchy wraps for the meat. Pair with a crisp, cold Lager or a dry Riesling to balance the heat of the chilies. Serve alongside a green papaya salad (Som Tum) for a complete Isan-style feast. Add a few slices of raw Thai eggplant or long beans on the side for authentic texture.