Larb Laab Thai Meat Salad With Mint And Lemongrass Recipes

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THAI CHICKEN LARB

Found this through Carnie Wilson, she calls it chicken larbito, although in Thai restaurants it's just called larb. Delicious! Enjoy on lettuce wraps or pieces of a cabbage wedge!

Provided by Cassandra Kimbler

Categories     Main Dish Recipes     Stir-Fry     Chicken

Time 30m

Yield 4

Number Of Ingredients 11



Thai Chicken Larb image

Steps:

  • Heat a large skillet over medium heat. Add chicken. Cook and stir until chicken is broken into little pieces, about 5 minutes. Add red onion and scallions. Continue to cook and break up the chicken until browned, about 2 minutes. Add cilantro, mint, ginger, lemon grass, fish sauce, and red pepper flakes. Cook and stir until flavors blend, about 3 minutes more. Season with sea salt.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 6.2 g, Cholesterol 69.2 mg, Fat 3.8 g, Fiber 1.4 g, Protein 26.2 g, SaturatedFat 1 g, Sodium 594.8 mg, Sugar 1.7 g

1 pound ground chicken (preferably white meat)
1 red onion, halved and thinly sliced
¼ cup sliced scallions (mostly white parts)
1 lime, juiced
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped fresh mint
2 teaspoons minced fresh ginger
1 teaspoon lemongrass paste
1 teaspoon fish sauce, or more to taste
1 teaspoon red pepper flakes, or more to taste
1 teaspoon sea salt

LARB

This is one of my favorite dishes. I learned to prepare it during a Thai cooking class given by the chef/owner at the Thai Erwan restaraunt in VA.

Provided by Wenstar

Categories     Rice

Time 25m

Yield 1 serving(s)

Number Of Ingredients 9



Larb image

Steps:

  • Cook the ground meat until done and drain.
  • Mix the meat with the lime juice, fish sauce, red onions, chili peppers (optional), roasted rice powder and mix well.
  • Serve on bed of lettuce and top with sliced green onions and mint leaves.
  • May add additional red peppers if you desire it hotter.
  • Enjoy.

Nutrition Facts : Calories 354.4, Fat 18.2, SaturatedFat 5.2, Cholesterol 192.6, Sodium 1553.5, Carbohydrate 7.6, Fiber 1.4, Sugar 3.2, Protein 40.9

8 ounces ground pork or 8 ounces ground beef
1 tablespoon fish sauce
1 tablespoon lime juice
1/4 cup sliced green onion
1/4 cup sliced red onion
1 teaspoon roasted rice powder (may buy it already powdered or make your own by roasting Thai long grain sticky rice till brown and)
shredded lettuce
1 teaspoon chili pepper (optional)
1 tablespoon mint leaf, chopped (optional)

LAAB - THAI GROUND BEEF SALAD

Wonderful fast summer or anytime meal that comes together quickly once you have your ingredients prepped. Mise en place very helpful with this dish. From Taste of Thai - thank you! Use a nice butter lettuce for this - core the head & rinse the leaves well. Dry & have plenty available - use 2 heads if they seem small - 1 per serving! I entered 12 leaves simply because the program required a number - we just keep a couple of heads available when we make this.

Provided by Busters friend

Categories     Meat

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13



Laab - Thai Ground Beef Salad image

Steps:

  • Toast rice in a dry skillet (no oil) over medium-high heat. Cook rice, shaking pan frequently until rice turns golden, about 8 minutes.
  • While rice is toasting, combine beef, 3 tablespoons of the lime juice, Fish Sauce, shallots and ginger in a bowl.
  • When rice is golden, pour on plate to cool. In same skillet over high heat, add beef mixture. Cook, breaking meat into small pieces, about 5-7 minutes or until cooked through. Remove from heat.
  • Add remaining tablespoon of lime juice, scallions, mint, cilantro, Garlic Chili Pepper Sauce and sugar to meat. Mix well.
  • Add cooled rice to spice grinder or blender, and grind into a sandy powder. Add to meat mixture and mix well.
  • Spoon laab into a serving bowl lined with lettuce leaves, or serve on individual leaves for a pretty presentation. Garnish with whole mint leaves.

2 tablespoons jasmine rice (uncooked)
1 lb ground beef (ground pork may be substituted)
4 tablespoons lime juice, divided (about 3-4 limes)
1 tablespoon fish sauce
1/2 cup shallot, thinly sliced
2 teaspoons gingerroot, minced fresh
4 scallions, chopped
1/4 cup mint leaf, chopped, plus whole leaves
fresh cilantro, for garnish
2 tablespoons cilantro, chopped
2 tablespoons chili-garlic sauce
2 teaspoons light brown sugar
12 lettuce leaves

LARB (LAAB) THAI MEAT SALAD WITH MINT AND LEMONGRASS

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.

Provided by MarraMamba

Categories     Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12



Larb (Laab) Thai Meat Salad With Mint and Lemongrass image

Steps:

  • 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.

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

LAAB - THAI GROUND MEAT SALAD

This is one of my favorite Thai recipes. It can be made with ground beef, lamb or chicken. It should be eaten at room temperature, over rice, mixed with cellaphane noodles or wrapped in lettuce leaves. Because it can be served cool, it is ideal for a dinner buffet or served as appetizers, wrapped in lettuce.

Provided by Beansprout

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10



Laab - Thai Ground Meat Salad image

Steps:

  • Dry roast the rice in a skillet until browned, then pound or process to a coarse powder and set aside.
  • Brown the ground meat with the garlic- If using ground chicken, saute the garlic for a minute in oil first.
  • Add shallots, scallions, mint leaves and roasted rice powder.
  • Stir fry until the shallots become limp.
  • Remove from heat.
  • Add remaining ingredients.
  • Let chill slightly.
  • Serve with rice, cellophane noodles or wrapped in lettuce leaves.

3 teaspoons dry white rice
1 tablespoon cooking oil (if using chicken)
3 cloves garlic, crushed
1 lb ground beef
6 shallots, sliced
4 scallions, sliced (green onions)
3 tablespoons Thai fish sauce
3 tablespoons lime juice
1/2 cup fresh mint leaves or 1/2 cup cilantro leaf
ground red pepper

THAI LARB WITH PORK AND LEMONGRASS

This is really really super easy and quick to make, so no worries there. And perfect for those warm weather quick get togethers where something fresh is quite nice. It can be a little spicy, so adjust the sambal oelek to your preference. From Good Taste - October 2007

Provided by PalatablePastime

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11



Thai Larb With Pork and Lemongrass image

Steps:

  • Whisk together the kecap manis, lime juice, fish sauce, sugar and sambal oelek in a small bowl.
  • Heat the oil in a wok or large frying pan over high heat and add the pork mince stir-frying for 5 minutes or until the mince browns nicely. Add the lemon grass and stir-fry for 1-2 minutes or until aromatic.
  • Add the kecap manis mixture to the wok and stir-fry for 3-4 minutes or until heated through.
  • Divide the lettuce leaves among serving dishes. Spoon the mince mixture evenly among the lettuce leaves.
  • Garnish with the mint and bean sprouts to serve.

Nutrition Facts : Calories 454.7, Fat 35.3, SaturatedFat 12.3, Cholesterol 108, Sodium 437, Carbohydrate 6.8, Fiber 1.1, Sugar 5, Protein 26.9

2 tablespoons ketjap manis or 2 tablespoons sweet soy sauce
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon brown sugar
2 teaspoons sambal oelek
1 tablespoon extra light olive oil
600 g pork mince (can use chicken or turkey as well)
1 stem lemongrass, pale section only, finely chopped
8 butter lettuce leaves
1/2 cup fresh mint leaves
1 cup bean sprouts, trimmed

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