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Playing If You Like Tacos, Rach Says You'll Love Her Spicy, Limey Thai Larb

Rach didn't mince words about this dish, flavored with lots of lime juice and makrut lime leaves, saying: "So fast! So easy! So delicious! And if you like chilies and you like tacos, you're going to love larb." Feel free to make it with any protein, including plant-based meat. 

For more MYOTO recipes from Rach, check out her 5-Spice Chicken Teriyaki and Beef 'n' Broccoli with Charred Scallion


For the Sauce:
  • 2 tablespoons fish sauce
  • Juice of 2 limes
  • 2 tablespoons light brown sugar
  • 1 to 2 tablespoons sriracha
  • ¼ cup warm bone stock (chicken or beef) or water
For the Larb:
  • 2 tablespoons peanut oil or any high-heat oil
  • 2 pounds ground meat or meats of choice: pork, lamb or beef
  • 3 or 4 makrut lime leaves (optional), very thinly sliced
  • 2 or 3 Thai red chilies, finely chopped
  • 1- to 2-inch piece fresh ginger (optional), finely grated or finely chopped
  • 3 or 4 cloves garlic, grated or finely chopped
  • 1 stalk lemongrass, outer layer trimmed and discarded, lower stalk (about 6 inches), finely chopped, OR 3 to 4 tablespoons frozen chopped lemongrass, defrosted
  • 2 cups packed roughly chopped herbs: Thai basil, dill, mint, cilantro
  • Thinly sliced Persian or seedless cucumbers
  • Small/gem Romaine, iceberg or small Savoy cabbage leaves
  • Cooked basmati rice, to serve alongside


Serves: 4


For the sauce, combine ingredients in small bowl and set aside. 

For the larb, heat oil over medium-high heat in large cast-iron skillet or nonstick skillet.

Rachael Ray 14-Inch Nonstick Skillet with Helper Handle

Rachael Ray 14-Inch Nonstick Skillet with Helper Handle

Rachael Ray

Crumble in the ground meat and lightly brown. Add lime leaves (if using), chilies, ginger (if using), garlic and lemongrass and stir 2 minutes. Add sauce, reduce heat to medium/low and continue to cook for 2 minutes more. Add the herbs and combine. Serve with cucumbers, lettuce and rice.