Larb Laab Thai Meat Salad With Mint And Lemongrass Recipes
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
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
THAI LARB SALAD
Can be served as an appetizer, but I serve it as a main dish with pot stickers and fresh pineapple. Serve warm on whole romaine hearts.
Provided by Lois Campbell Leggett
Categories Salad
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring water to a simmer in a large skillet over medium heat. Add turkey; cook and stir until no longer pink and and it registers 165 degrees F (74 degrees C) on an instant-read thermometer, 5 to 7 minutes. Remove from heat.
- Stir green onions, cilantro, mint, lime juice, fish sauce, and chile flakes into the ground turkey.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 2.8 g, Cholesterol 105.6 mg, Fat 1.2 g, Fiber 0.5 g, Protein 42.8 g, SaturatedFat 0.4 g, Sodium 909.3 mg, Sugar 0.9 g
THAI LARB RECIPE
A fresh and flavorful recipe for Thai Larb Salad using your choice of ground chicken, turkey, beef or lamb! Serve this with lettuce wraps or rice, or both!
Provided by Sylvia Fountaine
Categories appetizer
Time 30m
Yield 4
Number Of Ingredients 23
Steps:
- Dice half the onion (you'll need 1 cup diced) and thinly slice 1/4 of the onion ( 1/4- 1/2 cup).
- Place the sliced onions in a bowl, cover with 1/2 cup hot boiling water and 2 tablespoons vinegar, place in the fridge.
- Heat oil in a large skillet over medium heat. Add 1 cup diced red onion, saute 3-4 minutes, add garlic, lemongrass and chili flakes. Saute until fragrant, 2-3 minutes. Add the ground meat, breaking it apart with a metal spatula. Season the meat with the salt and pepper and continue cooking until all the liquid releases and evaporates about 10 minutes. Drain the fat from the meat, using a fine-mesh strainer.
- While the ground meat is cooking, prep the remaining ingredients. Place the cucumber, radish, scallions, mint, basil, cilantro, fresh chili (optional) in a bowl. Add the drained meat and the strained pickled onions. Add the fish sauce, lime juice and sugar. Taste, adjust salt, lime and heat. I'll usually add more chili flakes. or finely diced fresh chilies.
- Serve with lettuce wraps and/or cooked rice. Serve warm or chilled. ( If chilling, make doubly sure to strain all the fat from the meat -it will harden in the fridge.)
Nutrition Facts : Calories 436 calories, Sugar 4.5 g, Sodium 1204.1 mg, Fat 27.2 g, SaturatedFat 11.7 g, TransFat 0 g, Carbohydrate 12 g, Fiber 2.8 g, Protein 21.1 g, Cholesterol 82.9 mg
THAI LARB RECIPE (LARB MOO ลาบหมู)
Thai larb made with minced pork (larb moo ลาบหมู) is one of the most popular Thai streets foods in Isaan cuisine. It's a wonderful combination of minced pork, lime juice, chili flakes, fish sauce, and herbs to give it a refreshing touch.
Provided by Mark Wiens (eatingthaifood.com)
Categories Salad
Time 35m
Yield 1 - 2
Number Of Ingredients 10
Steps:
- First step is to make the toasted rice (khao kua ข้าวคั่ว).
- Heat a frying pan on low heat, toss in the uncooked Thai sticky rice (no oil). Stir continuously, kind of like you're roasting peanuts or coffee. Toast the rice until it turns from white to golden yellow, almost to the point where it looks like brown wheat. It will also be very fragrant and smell almost like popcorn. It took me about 15 minutes or so.
- Once the rice is finished toasting, and has cooled off a bit, put it into your stone mortar and pestle. Pound the rice until it turns into a coarse powder (a blender or food processor will also work fine). Put your toasted sticky rice powder in a bowl aside.
- Add 300 grams of minced pork to a small sized saucepan with a handle. Fry the pork, breaking it into small minced pieces, until it's fully cooked all the way through. For best flavor, leave all the oils that come out (but if you want to be healthier, you can also drain the pork oil, and add in a splash of water instead). Take the pork off the heat.
- Leaving the pork in the same pot, add 1 heaping tablespoon of the toasted rice powder into the pork. Also toss in ½ - 1 tablespoon of chili flakes.
- Add a pinch of sugar, ½ tablespoon of fish sauce, and squeeze in the juice from 1 - 2 limes (I used about 1 ½ full limes, but I like it quite sour).
- Give the pork and the seasoning a quick stir.
- Peel and slice the shallots, finely mince about 5 green onions and a few culantro leaves (if you have them), and just pluck about 20 or so mint leaves off the stem. Throw everything into the saucepan with the pork.
- Give the larb moo a good mix, making sure all the spices and dressing coats the pork.
- Taste test. See if it needs more fish sauce for saltiness, lime juice, or chili flakes. Get it the way you want it.
- Dish it out onto a plate and garnish with more mint leaves, Thai sweet basil, and culantro.
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
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.
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LARB GAI RECIPE BY CHAT THAI'S AMY CHANTA | GOURMET …
From gourmettraveller.com.au
Cuisine ThaiAuthor Amy ChantaServings 4Total Time 27 mins
- Dry-roast glutinous rice in a frying pan over low-medium heat, tossing or stirring, until it's evenly pale gold in colour (4-5 minutes).
- Add galangal, lime leaves and lemongrass and continue cooking, keeping it moving, until evenly golden brown and fragrant – the inside of the rice should still be white (2-3 minutes). Cool completely, then grind in a spice grinder or with a mortar and pestle (a spice grinder is quickest, but we find the best texture comes from a mortar and pestle). This recipe makes more than you need, but it will keep in an airtight container for up to a month and you're a step ahead for the next time you want to make larb.
- On a large chopping board and use a large cleaver to mince the chicken thighs until roughly the size of sunflower seeds. The unevenness of the chicken mince gives a lovely texture and mouthfeel. To make short work of this, we chop with two cleavers – but this takes practise.
- In a non-stick frying pan over medium heat, bring the chicken stock to a soft boil, add the minced chicken, then, with a large metal spoon, work quickly to toss the chicken so it cooks evenly (3-4 minutes). Once chicken is cooked through thoroughly and no longer pink, remove from heat – don't let it overcook or the meat will be tough rather than springy and yielding.
THAI LARB RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (173)Estimated Reading Time 3 minsServings 4
- Combine first 8 ingredients in a food processor. Drizzle 1 Tbsp. oil over and pulse until chicken is very finely chopped. Heat remaining 2 Tbsp. oil in a large heavy nonstick skillet over medium–high heat. Add chicken mixture and sauté, breaking up into small pieces with the back of a spoon, until chicken is starting to turn golden brown and is cooked through, about 6 minutes.
- Place 2 lettuce leaves on each plate. Top leaves with chicken mixture, dividing evenly. Garnish with cilantro and spoon reserved dressing over.
LARB (LAAP/LAAB) MINCED MEAT SALAD RECIPE & VIDEO ...
From seonkyounglongest.com
Servings 4Total Time 20 mins
- Heat a medium size skillet over medium heat; add uncooked jasmine rice and toast until nice golden brown, about 10 to 15 minutes. Transfer to a mortar or spice grinder and grind toasted rice into your desired fineness. I like it a bit fine but still have some crunch bites, but it’s totally up to you.
- In a mixing bowl, combine pork, juice form 1/2 of juicy lime and white pepper. Mix well and set aside.
- Meanwhile, slice shallot thinly, chop green onion, cilantro and prepare mint by taking leaves off from stem. Set aside.
- Heat a wok or large skillet over high heat, add cooking oil. Add marinated pork and cook until all the juices are gone, about 7 to 9 minutes. Remove from heat and add palm sugar into pork when pork is still hot, so it will help palm sugar to resolve easier.
LARB (LAAB) - AUTHENTIC THAI AND LAOTIAN RECIPE | 196 …
From 196flavors.com
5/5 (3)Category Appetizer, Main CourseAuthor Mike BenayounTotal Time 40 mins
- In a dry skillet, toast the rice over medium heat for about 10 to 15 minutes. Stir regularly so the rice turns light brown and not brown. Let stand for a few minutes, and blend in a food processor to obtain a toasted rice powder.
- In a separate large skillet, sauté the chicken over medium heat or until cooked through, about 15 to 20 minutes. Add a few tablespoons of water if necessary so the chicken does not stick or burn.
LARB MU RECIPE (ลาบหมู)
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Reviews 6Estimated Reading Time 4 mins
LARB MOO PORK LARB RECIPE - THAI PORK SALAD · I AM A …
From iamafoodblog.com
Servings 1-2Estimated Reading Time 2 mins
LARB - WIKIPEDIA
From en.wikipedia.org
Main ingredients Meat ( chicken, beef, duck, …Alternative names Lap, Larp, Lahp, Lahb, LaabPlace of origin LaosVariations Several across the world
VEGAN THAI LARB SALAD – VEGAN EASY - VEGANEASY.ORG
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Cuisine AsianCategory Lunch, Dinner, Salads
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LARB, THE TRADITIONAL MEAT SALAD FROM THAILAND AND LAOS
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Cuisine Laos, ThailandEstimated Reading Time 5 minsCategory Salad, Side DishTotal Time 30 mins
- Medium heat a wok. When it gets warm, drizzle the oil and saute the grounded chicken along with garlic, salt and a little bit of the fish sauce.
LAMB LARB RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (3)Estimated Reading Time 2 minsServings 4
- Remove tough outer layers from lemongrass, cut 4" piece from bulb end, thinly slice, save remaining lemongrass for another use. Pulse lemongrass and garlic in a food processor until finely chopped. Add cilantro stems (reserve leaves for another use), shallot, and 1–2 Thai chiles, depending on how hot you like it, and pulse until finely chopped. Transfer to a large bowl; set aside. Pulse peanuts in food processor until coarsely ground and transfer to a small bowl; set aside. Thinly slice remaining chiles; set aside for serving.
- Heat oil in a large skillet, preferably cast iron, over high. Add lamb to skillet and press into a single flat layer with a flexible spatula. Cook, undisturbed, until underside is browned and crisp around the edges, 5–7 minutes. Use spatula to break patty into smaller pieces and turn. Cook pieces on the other side until edges are crisp and meat is cooked through, about 5 minutes. Transfer lamb to a medium bowl with a slotted spoon, then use spoon to break up meat into small pieces.
- Pour off all but 3 Tbsp. fat from skillet and set skillet over medium heat. Cook lemongrass mixture, stirring often, until fragrant and starting to stick to skillet, about 3 minutes. Add reserved lime dressing and peanuts and return reserved lamb to skillet. Toss until meat is coated. Remove from heat and season with more fish sauce, if desired.
LAOTIAN LAAB MINCED BEEF SALAD - INTERNATIONAL CUISINE
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4.4/5 (10)Total Time 40 minsCategory Main DishCalories 90 per serving
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From inquiringchef.com
5/5 (1)Total Time 25 minsCategory SaladCalories 410 per serving
- Transfer the pork to a medium saucepan or wok. Heat the pan, with the pork, slowly over medium heat until the pork begins to sizzle. Cook the pork, stirring to break it up into small pieces, until just cooked through, 8-10 minutes. Strain off excess liquid. Transfer pork to a mixing bowl and allow to cool.
- While the pork cools, finely chop the cilantro, green onions, mint and shallot. Thinly slice the lemongrass stalks and kaffir lime leaves.
- Stir cilantro, green onions, mint, shallot, lemongrass, kaffir leaves, toasted rice powder, fish sauce, and lime juice into pork. Add crushed red pepper, to taste, and stir.
- Taste the laab and adjust the seasoning to your liking. We often add an extra pinch of salt, lime juice and / or red pepper flakes after the initial seasoning.
THAI MINCED CHICKEN SALAD (LAAB / LARB GAI) - INQUIRING CHEF
From inquiringchef.com
4/5 (23)Total Time 35 minsCategory Main DishCalories 295 per serving
- Add chicken and soy sauce to the heated wok (there is no need to add any oil for cooking the chicken). Saute chicken, breaking it apart as it cooks, until cooked all the way through, 8 to 10 minutes.
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