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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.
Ingredients
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
Yield
Serves: 4
Preparation
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.