Favorite Larb-like Salad

By • June 27, 2012 • 0 Comments

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Author Notes: This is a favorite and easy recipe that features the sharp, fresh-green taste of the mint I grow in my herb garden. It can be made with lamb or pork. My recipe probably defies traditional larb-making rules because of the nuts sprinkled on top, but to me they balance the Thai flavors I love.Lisa Peterson

Serves 2

  • 8 ounces ground sirloin
  • 1/4 teaspoon crushed red pepper flakes (or more, if desired)
  • 2 teaspoons nam pla
  • 2 tablespoons fresh lime juice (or the juice of 1 large lime)
  • 2 tablespoons toasted rice powder*
  • 1 tablespoon minced shallot
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped mint
  • 8 large Boston lettuce leaves, washed, dried
  • 2 chopped scallions (use some of the green)
  • 2 tablespoons chopped salted roasted peanuts (cashews or macadamias can be substituted)
  1. 1. In a small bowl toss together the beef, pepper flakes, nam pla and lime juice. Cook over medium heat until no redness appears in the meat (about 7 minutes). Stir in rice powder, shallots, cilantro and mint; keep warm
  2. 2. On each serving plate arrange 4 lettuce leaves. Divide beef over the lettuce, sprinkle with scallions and peanuts. Serve immediately. *Rice powder is a cinch to make: toast ¼ cup brown rice in a small fry pan over medium-high heat until the grains turn golden brown. Cool a few minutes; grind in a spice grinder.
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