Larb (Thai/Laotian Meat Salad)
A fresh and flavorful larb made with seasoned ground meat, fish sauce, lime, herbs, and crunchy lettuce wraps.
Ingredients
For the Meat:
1 ½ lb ground pork, chicken, beef, or turkey (dark meat preferred for more fat)
2 Tbsp butter or beef tallow (for cooking)
Salt and black pepper, to taste
For the Dressing:
3 Tbsp fish sauce
3 Tbsp fresh lime juice
½ tsp red pepper flakes (adjust to heat preference)
½ tsp chili powder or cayenne (optional)
½ tsp garlic powder
For the Herbs & Veg:
½ cup fresh mint leaves, chopped
½ cup fresh cilantro, chopped
2 scallions, thinly sliced
¼ small red onion, thinly sliced
Optional Garnish & Serving:
Crisp lettuce leaves (romaine, butter, or iceberg) for wraps
Extra lime wedges
Crushed pork rinds (as a keto substitute for toasted rice powder)
Macronutrients
(per serving, makes 4)
Protein: 30g
Fat: 35g
Carbs: 4g
Preparation
Heat butter or tallow in a large skillet over medium heat. Add ground meat, season lightly with salt and pepper, and cook 6–8 minutes, breaking it up until fully cooked. Drain excess liquid if necessary.
In a small bowl, whisk together fish sauce, lime juice, red pepper flakes, chili powder, and garlic powder.
Transfer cooked meat to a large bowl. Pour dressing over and toss well to coat. Stir in mint, cilantro, scallions, and red onion. Adjust seasoning to taste.
Spoon larb into crisp lettuce leaves. Garnish with lime wedges and crushed pork rinds if desired. Serve immediately while warm.
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