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(with Ground Beef, Pork, Chicken or Turkey)

This spicy salad dish is often called the unofficial national dish of the nation of Laos. You will also find it in parts of Thailand too. On a recent visit to Laos we were lucky enough to try many versions, and I this version comes close to the bright, fresh and zingy flavors we experienced. If you don’t have pork, you can make this with ground beef, chicken or turkey.

Top view of a plate of Larb by Simon Majumdar. Text, "Go Everywhere, Eat Everything"

Larb (with Ground Beef, Pork, Chicken or Turkey) Recipe

(Serves About 2-4)



  • 1 tablespoon peanut oil

  • 1 medium brown onion, chopped

  • 2 garlic cloves, crushed

  • 2-cm piece fresh ginger, peeled, finely grated

  • 1 lemongrass stalk (white part only), finely chopped

  • 2 lbs. Ground Beef or Pork or Chicken or Turkey

  • 2 teaspoons fish sauce

  • 1/4 cup sweet chili sauce

  • 2 tablespoons lime juice

  • 1/2 cup fresh mint leaves, torn

  • 1/2 cup fresh coriander leaves

  • 1/3 cup chopped roasted unsalted peanuts


  1. Heat oil in a large frying pan over medium-high heat.

  2. Cook ground meat until browned. Remove from the pan and reserve with its juices.

  3. Add onions to the pan.

  4. Cook for 3 minutes or until onion has softened.

  5. Add garlic, ginger and lemongrass.

  6. Cook, stirring, for 1 minute or until fragrant.

  7. Add cooked ground meat and combine.

  8. Add fish sauce, sweet chili sauce and lime juice.

  9. Cook for 2 minutes.

  10. Remove from heat.

  11. Sprinkle on chopped mint and coriander.

  12. Sprinkle with peanuts.

  13. Serve with noodles or steamed rice or on lettuce leaves.

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