Get ready to ignite your taste buds with these 18 mouth-watering Spicy Larb Recipes! Larb is a classic Thai dish that’s all about bold flavors and textures. Typically made with minced meat, herbs, chilies, and lime juice, this spicy salad has won the hearts of many around the world. Whether you’re a seasoned foodie or just looking for a new culinary adventure, these recipes will take your larb game to the next level.
From classic Thai-style ground chicken to innovative twists like quinoa larb and vegan tofu larb, we’ve got you covered with a diverse range of flavors and textures. Plus, get inspired by our creative takes on traditional larb recipes, featuring ingredients like grilled eggplant, crispy pork belly, and even Sriracha pizza!
In this article, we’ll delve into the world of spicy larb and explore the many ways you can spice up your meals with these addictive and delicious dishes.
Classic Thai Larb with Ground Chicken
A flavorful and aromatic dish that combines the bold flavors of Thailand with the comfort of ground chicken. This recipe is a twist on the traditional Larb, substituting ground chicken for beef or pork.
Ingredients:
– 1 lb ground chicken
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup chopped cilantro
– 2 tablespoons fish sauce ( Nam Pla)
– 2 tablespoons lime juice
– 1 tablespoon palm sugar (or brown sugar)
– 1/4 teaspoon red pepper flakes (optional)
– Salt and black pepper, to taste
– Chopped scallions and toasted rice, for garnish
Instructions:
1. In a large skillet or wok, cook the ground chicken over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the garlic, ginger, cilantro, fish sauce, lime juice, palm sugar, and red pepper flakes (if using). Stir to combine.
3. Cook for 5-7 minutes, until the mixture is well combined and slightly caramelized.
4. Season with salt and black pepper to taste.
5. Garnish with chopped scallions and toasted rice.
Cooking Time: 15-20 minutes
Spicy Pork Larb with Fresh Herbs
Spicy Pork Larb with Fresh Herbs
A classic Laotian dish, Spicy Pork Larb is a flavorful and aromatic stir-fry that combines the richness of pork with the brightness of fresh herbs. In this recipe, we’ll add a kick of heat from chili peppers and a tangy squeeze of lime juice.
Ingredients:
– 1 lb pork mince
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup fish sauce
– 1/4 cup lime juice
– 1-2 Thai bird’s eye chilies, seeded and chopped
– 2 tablespoons vegetable oil
– 2 cups mixed fresh herbs (such as mint, basil, cilantro, and scallions)
– Salt, to taste
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the pork mince and cook until browned, breaking it up with a spoon as it cooks.
3. Add the garlic, ginger, fish sauce, lime juice, and chilies. Stir-fry for 2-3 minutes.
4. Add the fresh herbs and stir-fry for an additional minute.
5. Season with salt to taste.
6. Serve immediately.
Cooking Time: 15-20 minutes
Beef Larb with Toasted Rice Powder
A flavorful and aromatic Laotian dish, Beef Larb with Toasted Rice Powder is a perfect combination of tender beef, spicy chilies, and nutty rice powder. This recipe is a twist on the classic Larb, adding toasted rice powder for added depth and texture.
Ingredients:
– 1 pound beef (rump or sirloin), minced
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1 teaspoon chili flakes
– 1/4 cup chopped cilantro
– 2 cloves garlic, minced
– 1 tablespoon toasted rice powder
– Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine beef, fish sauce, lime juice, chili flakes, cilantro, and garlic.
2. Mix well until the ingredients are evenly distributed.
3. Heat a wok or large skillet over high heat. Add the beef mixture and cook for 5-7 minutes, stirring frequently, until the beef is cooked through.
4. Stir in toasted rice powder. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 15-20 minutes
Vegan Tofu Larb with Lime Dressing
This refreshing twist on the classic Laotian dish, Larb, substitutes crispy tofu for the traditional raw meat, making it a perfect vegan alternative. The tangy and aromatic flavors will transport your taste buds to the streets of Laos.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 2 tablespoons soy sauce
– 2 tablespoons maple syrup
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup chopped fresh mint leaves
– 1/4 cup chopped fresh cilantro leaves
– 2 lime wedges, juiced
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. In a medium bowl, whisk together soy sauce, maple syrup, garlic, and ginger.
2. Add the crumbled tofu and toss until well coated with the marinade.
3. Heat a non-stick skillet or wok over medium-high heat. Cook the tofu for 5-7 minutes, stirring frequently, until crispy and golden brown.
4. In a small bowl, whisk together lime juice and chopped herbs (mint and cilantro).
5. To assemble, place the cooked tofu on a serving platter, drizzle with the lime dressing, and garnish with scallions if desired.
Cooking Time: 15-20 minutes
Larb Gai (Thai Chicken Salad)
This refreshing Thai-inspired salad is a flavorful and healthy twist on traditional chicken salads. With its perfect balance of sweet, sour, salty, and spicy flavors, Larb Gai is a dish that will leave you craving for more.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into small pieces
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup chopped cilantro
– 1/4 cup chopped scallions (green onions)
– 1/4 cup toasted peanuts
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1 tablespoon palm sugar
– 1-2 Thai bird’s eye chilies, seeded and minced
– Salt, to taste
– Fresh mint leaves, for garnish
Instructions:
1. In a large pan, heat 1 tablespoon of oil over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Remove chicken from pan and set aside. In the same pan, add garlic, ginger, and chilies. Cook for 1 minute.
3. In a large bowl, combine cooked chicken, cilantro, scallions, peanuts, fish sauce, lime juice, palm sugar, and salt. Toss to combine.
4. Taste and adjust seasoning as needed. Garnish with fresh mint leaves and serve.
Cooking Time: 15-20 minutes
Laotian Duck Larb with Mint
This refreshing salad is a staple of Lao cuisine, perfect for hot days and special occasions alike. A harmonious balance of tangy, spicy, sweet, and savory flavors, Laotian Duck Larb with Mint is sure to delight.
Ingredients:
– 1 lb duck breast or thighs, cut into bite-sized pieces
– 2 stalks lemongrass, bruised
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– 1/4 cup chopped fresh mint leaves
– 1/4 cup chopped scallions (green onions)
– 1 tablespoon chili flakes or 1-2 Thai chilies, seeded and minced
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine lemongrass, garlic, fish sauce, lime juice, and chili flakes/flakes. Blend until smooth.
2. Add the duck pieces to the marinade and mix well. Cover and refrigerate for at least 30 minutes or overnight.
3. Preheat grill or pan-fry the duck until cooked through.
4. In a large bowl, combine grilled duck, mint leaves, scallions, salt, and pepper. Mix well.
5. Serve immediately, garnished with additional mint leaves if desired.
Cooking Time: 30 minutes (including marinating time)
Spicy Turkey Larb Lettuce Wraps
A flavorful twist on traditional wraps, these Spicy Turkey Larb Lettuce Wraps combine the bold flavors of Laos with the comfort of a turkey wrap. Perfect for a quick and easy lunch or dinner!
Ingredients:
– 1 lb ground turkey
– 2 tbsp fish sauce
– 1 tsp soy sauce
– 1 tsp lime juice
– 1/4 cup chopped fresh cilantro
– 1-2 Thai chili peppers, seeded and minced (depending on desired heat level)
– 8 large lettuce leaves
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine ground turkey, fish sauce, soy sauce, lime juice, cilantro, and chilies. Mix until just combined.
2. Heat a small non-stick skillet over medium-high heat. Add the turkey mixture and cook, breaking up with a spoon, until cooked through, about 5-7 minutes.
3. Meanwhile, prepare lettuce leaves by rinsing and drying thoroughly.
4. Assemble wraps by placing a scoop of the turkey mixture onto a lettuce leaf, then top with additional cilantro if desired.
Cook Time: 10-12 minutes
Seafood Larb with Shrimp and Squid
This classic Laotian dish is a flavorful stir-fry that combines succulent shrimp, tender squid, and a medley of aromatics in a spicy and sour broth. A perfect blend of textures and tastes, this recipe is sure to please.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 pound cleaned squid rings
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– 1 teaspoon palm sugar
– 1/4 teaspoon ground black pepper
– 1-2 Thai bird’s eye chilies, sliced
– 2 tablespoons vegetable oil
– Fresh cilantro leaves for garnish
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add garlic and ginger; stir-fry until fragrant (30 seconds).
3. Add shrimp and squid; cook until pink and opaque (2-3 minutes).
4. In a small bowl, whisk together fish sauce, lime juice, palm sugar, and black pepper.
5. Pour the sauce into the wok; add chilies and stir-fry for 1 minute.
6. Serve immediately, garnished with cilantro.
Cooking Time: 10-12 minutes
Larb Moo (Pork Larb) with Chili Flakes
A classic Laotian dish gets a bold kick from the addition of chili flakes, making this pork larb recipe a flavor bomb for your taste buds. With its spicy and sour notes, it’s perfect for those who like a little heat in their meals.
Ingredients:
– 1 pound pork mince
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1 tablespoon chopped fresh cilantro
– 1-2 teaspoons chili flakes (depending on desired heat level)
– 1/4 cup chopped scallions
– Salt and black pepper, to taste
– Fresh mint leaves, for garnish
Instructions:
1. In a large mixing bowl, combine pork mince, fish sauce, lime juice, and cilantro. Mix well with your hands or a spoon until everything is fully incorporated.
2. Add the chili flakes and mix again until they’re evenly distributed throughout the mixture.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Just before serving, sprinkle chopped scallions on top and add a pinch of salt and black pepper to taste.
5. Garnish with fresh mint leaves and serve immediately.
Cooking Time: None – this dish is best served raw!
Quinoa Larb for a Healthy Twist
Experience the bold flavors of Southeast Asian cuisine with this nutritious quinoa larb recipe, packed with protein-rich chicken and crunchy vegetables.
Ingredients:
• 1 cup cooked quinoa
• 1 pound boneless, skinless chicken breast, diced
• 2 tablespoons fish sauce (vegan alternative: tamari or coconut aminos)
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1/4 cup chopped cilantro
• 1/4 cup chopped scallions
• 1/4 cup sliced red bell pepper
• Salt and black pepper to taste
• Lime wedges (optional)
Instructions:
1. In a large bowl, combine cooked quinoa, chicken, fish sauce (or tamari), garlic, ginger, cilantro, scallions, and red bell pepper.
2. Mix well until all ingredients are fully incorporated.
3. Taste and adjust seasoning as needed.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time:
None! This recipe is a ready-to-eat salad.
Serve:
Garnish with lime wedges, if desired. Serve chilled or at room temperature.
Enjoy your delicious and nutritious quinoa larb!
Larb with Crispy Pork Belly
A classic Laotian dish that combines the bold flavors of fresh herbs, chilies, and crispy pork belly. This recipe is a flavorful and textured twist on traditional Larb.
Ingredients:
– 1 lb pork belly, sliced into thin strips
– 2 cups mixed herbs (basil, mint, cilantro)
– 2 cloves garlic, minced
– 1 cup chopped chilies ( Thai bird’s eye or similar)
– 1/4 cup fish sauce
– 2 tbsp lime juice
– 1 tsp palm sugar
– Salt and black pepper, to taste
– 2 tbsp vegetable oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together pork belly strips, herbs, garlic, chilies, fish sauce, lime juice, and palm sugar.
3. Season with salt and black pepper to taste.
4. Heat 1 tbsp of vegetable oil in an oven-safe skillet over medium-high heat. Add the pork belly mixture and cook for 2-3 minutes on each side, or until crispy.
5. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the pork is cooked through.
6. Serve immediately, garnished with additional herbs if desired.
Cooking Time: 20-25 minutes
Larb with Grilled Eggplant and Mushrooms
A flavorful twist on the traditional Laotian dish, this recipe combines the bold flavors of grilled eggplant and mushrooms with the spicy kick of chilies and herbs.
Ingredients:
– 2 medium eggplants
– 1 cup mixed mushrooms (such as bell, cremini, and shiitake)
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped scallions
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon lime juice
– 1 teaspoon grated ginger
– 1-2 Thai bird’s eye chilies, seeded and finely chopped
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush eggplant and mushrooms with oil and season with salt and pepper. Grill until tender, about 5-7 minutes per side.
3. In a large bowl, combine grilled eggplant, mushrooms, cilantro, scallions, garlic, fish sauce, soy sauce, lime juice, ginger, and chilies.
4. Toss to combine and adjust seasoning as needed.
5. Serve immediately.
Cooking Time: 15-20 minutes
Spicy Larb Tacos with Cilantro
Discover the bold flavors of Thailand in this twist on traditional tacos, featuring spicy Larb beef, crunchy cilantro, and creamy avocado.
Ingredients:
– 1 lb ground beef
– 2 tablespoons fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon lime juice
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes
– 8-10 corn tortillas
– 1/4 cup chopped cilantro
– Salt and black pepper, to taste
– Avocado slices, for serving (optional)
Instructions:
1. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the fish sauce, soy sauce, lime juice, ginger, and red pepper flakes to the beef. Stir to combine.
3. Reduce heat to low and simmer for 5-7 minutes or until the flavors have melded together.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tacos by spooning the Larb beef onto a tortilla, topping with cilantro, and serving with avocado slices if desired.
Cooking Time: 15-20 minutes
Larb Salad with Cucumber and Radish
A refreshing twist on the classic Larb salad, this recipe adds a cooling crunch from cucumber and spicy kick from radish.
Ingredients:
– 1/2 cup cooked chicken or pork, diced
– 1/4 cup chopped cilantro
– 1/4 cup chopped mint leaves
– 1/2 cup thinly sliced cucumber
– 1/4 cup thinly sliced radish
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1 tablespoon brown sugar
– Salt, to taste
– Chopped peanuts or cashews, for garnish (optional)
Instructions:
1. In a large bowl, combine cooked chicken or pork, cilantro, and mint leaves.
2. Add sliced cucumber and radish; toss gently to combine.
3. In a small bowl, whisk together fish sauce, lime juice, and brown sugar.
4. Pour the dressing over the salad and toss to coat.
5. Season with salt to taste.
6. Garnish with chopped peanuts or cashews, if desired.
7. Serve immediately.
Cooking Time: 10 minutes
Larb with Crispy Shallots and Peanuts
Experience the bold flavors of Laos with this aromatic and spicy meat salad, served with crunchy shallots and peanuts.
Ingredients:
– 1 pound beef or pork, minced
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– 1 teaspoon grated ginger
– 1/4 teaspoon ground cumin
– 1/4 teaspoon ground coriander
– Salt and black pepper, to taste
– 1/4 cup crispy fried shallots (see note)
– 2 tablespoons peanuts
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large bowl, combine minced meat, garlic, fish sauce, lime juice, ginger, cumin, coriander, salt, and black pepper. Mix well with your hands or a spoon until just combined.
2. Heat a wok or large skillet over medium-high heat. Add the meat mixture and cook, breaking up any lumps with a spatula, until browned and cooked through, about 5-7 minutes.
3. Stir in crispy fried shallots and peanuts. Serve immediately, garnished with fresh cilantro leaves.
Cooking Time: 10-12 minutes
Larb Spring Rolls with Rice Paper
Transform ordinary spring rolls into extraordinary ones by adding the bold flavors of Larb, a traditional Laotian dish. This recipe combines the freshness of herbs and spices with the crunch of rice paper to create a snack that’s both healthy and delicious.
Ingredients:
– 1 package of rice paper sheets
– 1/2 cup mixed greens (such as mint, basil, and cilantro)
– 1/4 cup cooked chicken or tofu, diced
– 1/4 cup Larb mixture (see below)
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– Salt to taste
– Vegetable oil for frying
Larb Mixture:
– 1/2 cup chopped cilantro
– 1/4 cup chopped mint
– 1/4 cup chili flakes
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
Instructions:
1. Soak rice paper sheets in warm water for about 30 seconds.
2. Place a sheet on a clean surface and arrange mixed greens, chicken or tofu, and Larb mixture along the center of the sheet.
3. Fold the bottom half up over the filling, then fold in the sides and roll up into a tight cylinder.
4. Repeat with remaining ingredients and serve immediately.
Cooking Time: 10-15 minutes
Larb Stuffed Avocados
A flavorful twist on traditional avocado toast, this recipe combines the creamy richness of avocados with the savory goodness of Larb, a popular Thai meat salad.
Ingredients:
– 4 ripe avocados
– 1/2 cup cooked chicken, beef, or pork (your choice)
– 1/4 cup chopped cilantro
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– Salt and pepper to taste
– 1 tablespoon chopped fresh mint leaves
Instructions:
1. Cut the avocados in half and remove the pit.
2. In a bowl, mix together the cooked meat, cilantro, garlic, fish sauce, and lime juice.
3. Divide the meat mixture evenly among the avocado halves.
4. Sprinkle with salt, pepper, and mint leaves.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Larb Pizza with Sriracha Drizzle
A twist on traditional pizza, Larb Pizza combines the bold flavors of Thai-style beef salad (larb) with a spicy kick from sriracha. This unique fusion is sure to tantalize your taste buds!
Ingredients:
– 1 lb pizza dough
– 1/2 cup larb mixture (ground beef, shallots, chilies, cilantro, fish sauce, lime juice)
– 1/4 cup shredded mozzarella cheese
– 1/4 cup chopped cilantro
– 2 tbsp sriracha sauce
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the pizza dough to desired thickness.
3. Spread larb mixture evenly over the dough, leaving a small border around edges.
4. Top with shredded mozzarella cheese and chopped cilantro.
5. Drizzle sriracha sauce in a zig-zag pattern across the pizza.
6. Season with salt and pepper to taste.
7. Bake for 15-20 minutes or until crust is golden brown.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your meals with these 18 mouth-watering Larb recipes! This popular Thai dish typically consists of minced meat, herbs, and spices. Our collection includes classic variations like Ground Chicken Larb and Beef Larb with Toasted Rice Powder, as well as creative twists such as Vegan Tofu Larb and Spicy Turkey Larb Lettuce Wraps. You’ll also find international flair with Laotian Duck Larb and Seafood Larb with Shrimp and Squid. Whether you’re looking for a healthy Quinoa Larb or a show-stopping Larb Pizza with Sriracha Drizzle, there’s something for every taste bud.
Leave a Reply