Larb (ลาบ)

Name: Larb (ลาบ)
Ingredients: 1 lb ground pork (or ground chicken, or Impossible Beef, or…) (see Notes below); 1 medium shallot, thinly sliced; 1 tbsp lime leaves, thinly sliced (approximately 5 leaves) (see Notes below); 5 sprigs cilantro, chopped; 1 green onion, thinly sliced; 1 tbsp toasted rice powder (see Notes below); 1½ tbsp fish sauce (substitute a vegan “fish sauce” if making vegetarian/vegan larb); 1 lime; 2 tbsp water; Chili flakes, to taste (I like two giant spoonfuls); 1 lb ground pork (or ground chicken, or Impossible Beef, or…) (see Notes below); 1 medium shallot, thinly sliced; 1 tbsp lime leaves, thinly sliced (approximately 5 leaves) (see Notes below); 5 sprigs cilantro, chopped; 1 green onion, thinly sliced; 1 tbsp toasted rice powder (see Notes below); 1½ tbsp fish sauce (substitute a vegan “fish sauce” if making vegetarian/vegan larb); 1 lime; 2 tbsp water; Chili flakes, to taste (I like two giant spoonfuls)

fromchrisneumann.squarespace.com chrisneumann.squarespace.com/archives/larb

Larb is a type of meat “salad” popular in Laos and Thailand that is both easy and fast to make, so it's perfect for founders on a busy schedule.

Ingredients

Instructions

Start by prepping all of your ingredients. When slicing the shallot and lime leaves, your goal is to make them as thin as possible (~1mm). These ingredients will all be served raw in the salad, so if the pieces are too large, the texture will be off-putting when eating it.
Start by prepping all of your ingredients. When slicing the shallot and lime leaves, your goal is to make them as thin as possible (~1mm). These ingredients will all be served raw in the salad, so if the pieces are too large, the texture will be off-putting when eating it.