It’s time to give Larb a try – you’ll be amazed at every flavor and texture that comes together. From the fish sauce, to the lime juice, Thai chilies, pomegranate seeds, fresh herbs, shallots, ginger, coconut, garlic and everything in between. Making Larb is truly a sensory experience – you pleasantly get to play with all the elements of salt, acidity, fat, and heat. It’s also very easy and quick one-pan dish to make; you won’t believe the amazing taste that unfolds before your eyes! So what are you waiting for? Let’s cook up an unforgettable masterpiece of Larb!


If you haven’t tried Larb, you’re in for a treat! This dish is a staple in both Laotian and Thai cuisine and can be served as a salad or with delicious lettuce cups. The flavors are out of this world – think sour and spicy all in one bite.

The tastes and textures in Larb are a delightful combo. You’ll experience the tangy saltiness of fish sauce, the tartness of lime juice, and the kick of heat from Thai chilies. And let’s not forget about the yummy pomegranate seeds that add just the right amount of sweetness and crunch.

Fresh herbs like basil, mint, and scallions make this dish so fragrant and irresistible. Although it’s recommended to make the crispy topping of shallots, ginger, coconut, and garlic, it’s not a must. But if you have a bit of extra time, it’ll make for a fantastic textural contrast!

This amazing Larb dish all comes together in just one skillet. From frying the toppings to browning the meat, toasting the aromatics, and mixing it all up – it’s so easy and fun to prepare. You’ll get to savor all the flavors and textures at once – all elements of salt, acid, fat, and heat working together to produce an unforgettable masterpiece.

Get ready to take your taste buds on a flavor-packed trip! Here are the amazing ingredients you’ll need:


INGREDIENTS:

For Garnish:

  • 1/4 Cup coconut flakes
  • 4” Piece of ginger
  • 3 Shallots, sliced thinly
  • 4 Garlic cloves, sliced thinly
  • Oil of your choice for frying

For beef and aromatics:

  • 1 Pound of ground Beef (or ground lamb whatever you prefer)
  • 1 Tablespoon Oil or beef tallow
  • 3 Scallions, white part sliced thinly for frying. Green top reserved and sliced thinly for garnishing the dish
  • 4 Thai Chilies, diagonally sliced and thinly cut
  • 2 Lemongrass Stalks sliced thin with outer layer removed
  • 2 Limes juiced for deglazing the pan, then added to the beef
  • 1” Piece of ginger diced
  • 3 Tablespoons Fish Sauce
  • 1/2 Cup Cilantro roughly chopped

For serving:

  • 1/2 Cup fresh mint leaves
  • 1/2 Cup fresh basil leaves
  • 1/2 Cup pomegranates seeds
  • Lettuce Cups

DIRECTIONS:

Fried Garnish:

Cut a 4″ piece of ginger into matchsticks or slice it as thinly as possible with a mandolin. Thinly slice 3 shallots with the mandolin and add both to a cold pan with enough oil to coat them while cooking. Keep the pan on medium-high heat and stir occasionally for 2-3 minutes. Add 1/4 cup coconut flakes, and continue cooking until the mixture starts to turn golden brown. Lastly, slice 4 garlic cloves and add them to the pan while continuing to stir.

Once everything is browned, transfer the mixture to a dish lined with paper towels and sprinkle with salt while it’s still hot. Let it cool on the side. The excess oil in the pan can be used to make a flavorful sauce. Deglaze the pan with the juice of 2 limes, scraping off any brown bits. Pour the liquid into a heat-proof cup to use later.

Preparing the beef:

Ready to indulge in some delicious beef? Follow these simple steps for a mouth-watering treat. Start by heating up a tablespoon of your preferred fat – we recommend beef tallow – in a pan over medium-high heat. Once the tallow starts to shimmer, add the beef and cook for 3-4 minutes on one side before flipping it over and breaking it up. Once the beef is cooked through, strain it and reserve some fat for the next step.

To add a flavorful kick, fry up sliced Thai chilies, lemongrass stalks, diced ginger, and white parts of scallions in the reserved fat. Add fish sauce and lime juice and cook for an extra minute before returning the beef to the pan and tossing in pomegranate seeds and chopped cilantro. Mix everything and plate in a large serving bowl.

Serve:

Top with scallion tops and fried garnish, then serve with fresh mint and basil leaves and lettuce cups.


Enjoy this finger-licking dish with your hands and savor every bite of its scrumptious goodness! If you need all-natural, pasture-raised ground beef, click the button below and check out what we have to offer.

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