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Spicy, Limey Larb | MYOTO

Spicy, Limey Larb | MYOTO


For the Sauce:

  • 2 tablespoons fish sauce

  • Juice of 2 limes

  • 2 tablespoons light brown sugar

  • 1 to 2 tablespoons sriracha

  • ¼ cup warm bone stock (chicken or beef) or water

For the Larb:

  • 2 tablespoons peanut oil or any high-heat oil

  • 2 pounds ground meat or meats of choice: pork, lamb or beef

  • 3 or 4 makrut lime leaves (optional), very thinly sliced

  • 2 or 3 Thai red chilies, finely chopped

  • 1- to 2-inch piece fresh ginger (optional), finely grated or finely chopped

  • 3 or 4 cloves garlic, grated or finely chopped

  • 1 stalk lemongrass, outer layer trimmed and discarded, lower stalk (about 6 inches), finely chopped, OR 3 to 4 tablespoons frozen chopped lemongrass, defrosted

  • 2 cups packed roughly chopped herbs: Thai basil, dill, mint, cilantro

  • Thinly sliced Persian or seedless cucumbers

  • Small/gem Romaine, iceberg or small Savoy cabbage leaves

  • Cooked basmati rice, to serve alongside


Serves: 4

For the sauce, combine ingredients in small bowl and set aside. 

For the larb, heat oil over medium-high heat in large cast-iron skillet or nonstick skillet.

Crumble in the ground meat and lightly brown. Add lime leaves (if using), chilies, ginger (if using), garlic and lemongrass and stir 2 minutes. Add sauce, reduce heat to medium/low and continue to cook for 2 minutes more. Add the herbs and combine. Serve with cucumbers, lettuce and rice.