Larb (Laab) Thai Meat Salad With Mint and Lemongrass
4
People talking
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.
- Ready In:
- 30mins
- Serves:
- Units:
4
People talking
ingredients
- 2⁄3 cup fresh lime juice
- 1⁄3 cup fish sauce (found in Asian markets or in the Ethnic aisle of most grocers)
- 1 tablespoon sugar
- 2 teaspoons thai roasted chili paste
- 3⁄4 cup canned low sodium chicken broth
- 1 1⁄2 lbs ground chicken or 1 1/2 lbs pork
- 1 cup thinly sliced green onion
- 3⁄4 cup thinly sliced shallot
- 3 tablespoons minced fresh lemongrass (found in Asian Markets)
- 1 tablespoon thinly sliced Thai red chili peppers or 1 tablespoon serrano chili
- 1⁄2 cup chopped fresh cilantro leaves
- 1⁄3 cup chopped fresh mint leaves
directions
- Combine the first four ingredients in a medium bowl. Save this sauce for later.
- 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.
- You can serve this salad as is with butter lettuce or use it as a filling for your fresh rolls.
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RECIPE MADE WITH LOVE BY
@MarraMamba
Contributor
@MarraMamba
Contributor
"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."
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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.Reply
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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!Reply
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This was very good... though not as good as the larb at my local Thai restaurant. I made Recipe #30248 in place of the chili paste. Made for Zwt6.Reply
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This was really good. I made a half recipe, which I wrapped up in rice paper to make spring rolls. I used ground pork, since it was on hand, but ground chicken would be equally good. Three was a little too much sauce for the amount of meat, I think next time I'll make half the sauce, so there isn't any liquid left int he bottom of the pan. There was a great balance of flavors, sour from the lime juice, sweet from the sugar, salty from the fish sauce, and spicy from the chile and chile paste. I love Thai food, and this will be a definite make again. Thanks for an easy and yummy dinner.Reply
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