Ingredients

• 300 g ground chicken, pork or beef
• 2 tbsp oil
• 2 garlic cloves, finely chopped
• 1 small red onion, thinly sliced
• 4–5 lime leaves, finely chopped
• 1 handful fresh mint
• 1 handful fresh cilantro
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1–2 tsp chili powder (adjust to taste)
• 2 tbsp toasted rice powder
• Lettuce leaves for serving
• Lime wedges for garnish

Instructions

1. Heat the oil in a large frying pan over medium heat. Add the ground meat and garlic, and cook until the meat is cooked through. Use a spoon to break it into small pieces while cooking.
2. Add the red onion and the finely chopped lime leaves to the pan, and stir for about 1 minute until softened.
3. Remove the pan from the heat and let the ingredients cool slightly.
4. Transfer the cooked meat to a large bowl. Add the fish sauce, lime juice and chili powder, and mix well to combine.
5. Stir in the fresh mint and cilantro, and sprinkle with toasted rice powder for extra texture and flavor.
6. Arrange the larb on a platter and serve with fresh lettuce leaves. This allows the larb to be eaten as a wrap, if desired.
7. Garnish with lime wedges and fresh cilantro, and adjust the amount of chili powder to taste.

Tips for perfection

For the best larb, be sure to use the freshest herbs and adjust the seasoning to your personal preference. Larb can also be easily adapted to different types of meat or made vegetarian by replacing the meat with crumbled tofu or mushrooms.