Larb (Laab) Thai Meat Salad With Mint and Lemongrass

Total Time
Prep 15 mins
Cook 15 mins

I first had this dish when i lived in Port au Prince Haiti, a thai restaurant served it..i loved it and have kept looking for one that has the right spicing. It is a wonderful scented tasting heaven. Most of them have to few flavors but it needs enough of each herb. Of course people can change the amounts to their taste. Serve over rice or roll up in rice paper or lettuce rolls.

Ingredients Nutrition


  1. Combine the first four ingredients in a medium bowl. Save this sauce for later.
  2. Simmer the broth in heavy large skillet over medium heat. Add the ground chicken. Simmer until cooked through, breaking up any clumps of meat with a spoon, about 8 minutes. Add green onions, shallots, lemongrass and chillies. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint.
  3. You can serve this salad as is with butter lettuce or use it as a filling for your fresh rolls.
Most Helpful

I'm sorry, I hate giving reviews that are so bad, but this was not good. The amount of lime in this recipe is too much that it overpowers everything else.

cindyrocks88 May 14, 2013

So excellent - I followed the recipe exactly but only 2/3 because I had only 1 pound of ground chicken. I looked for my rice paper but could not find it so I placed this on a bed of butter lettuce. I planned to add some roasted rice powder, a suggestion from another recipe, but forgot to put it on! Again, so excellent and I will make it again. Thanks for posting, MarraMamba!

Garlic Chick January 22, 2012

This was very good... though not as good as the larb at my local Thai restaurant. I made Homemade Sambal Oelek in place of the chili paste. Made for Zwt6.

Queen Dana May 30, 2010