- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
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, 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.
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.