This classic Thai dish is a combo of ground or chopped meat and fresh herbs. The optional hot sauce and chiles let you make this recipe as spicy—or mild—as you like.

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Credit: Photography by Jessica Antola

Recipe Summary test

total:
30 mins
Yield:
3 to 5
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Ingredients

Dressing
Larb

Directions

Instructions Checklist
  • For the dressing, in a small jar with a tight-fitting lid, shake the lime juice, fish sauce, brown sugar, and sriracha (if using) until the sugar dissolves.

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  • For the larb, in a large nonstick skillet, heat the oil over medium. Add the chopped onion, garlic, and chile (if using). Cook, stirring often, until fragrant, about 2 minutes. Add the pork or tofu, the lemongrass, lime leaves, and fish sauce. Cook, stirring often and breaking up the pork or tofu with a spoon, until browned, about 10 minutes for the pork and 8 minutes for the tofu. Transfer to a large bowl. Stir in the cilantro, mint, scallions, and dressing

  • Fill the lettuce leaves with the larb. Arrange on a platter. Garnish with the sliced onion and lime wedges. Serve with Cucumber & Carrot Salad and Sticky Rice.

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