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Spicy Beef Salad with Mint and Cilantro (Larb Neua)
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Larb is a minced-meat salad from northern Thailand. Versions abound, but this beef version was inspired by the spicy, tangy Isaan style from the northeast that's also popular in neighboring Laos. Easy-to-make toasted rice powder, called khao kua, is an essential ingredient here—it imparts a unique flavor, absorbs a small amount of the liquid and adds a subtle crunch. Cabbage leaves and sticky rice are the traditional accompaniments, but lettuce leaves and steamed jasmine rice are equally good. If you like, for more spiciness, add another chili or two.
4
Servings
Tip
Don't use extra-lean ground beef. A little fat keeps the meat moist, adds flavor and balances the acidity of the dressing.
20 minutes
2 tablespoons long-grain jasmine rice
3 tablespoons lime juice
2 tablespoons fish sauce
2 teaspoons white sugar, divided
Kosher salt and ground black pepper
2 medium shallots, sliced into thin rings
2 Fresno chilies, stemmed and sliced into thin rings
2 teaspoons grapeseed or other neutral oil
1 pound 85 percent lean ground beef
1 cup lightly packed fresh mint, torn
1 cup lightly packed fresh cilantro leaves
Ingredients
-
2
tablespoons long-grain jasmine rice
-
3
tablespoons lime juice
-
2
tablespoons fish sauce
-
2
teaspoons white sugar, divided
-
Kosher salt and ground black pepper
-
2
medium shallots, sliced into thin rings
-
2
Fresno chilies, stemmed and sliced into thin rings
-
2
teaspoons grapeseed or other neutral oil
-
1
pound 85 percent lean ground beef
-
1
cup lightly packed fresh mint, torn
-
1
cup lightly packed fresh cilantro leaves
Directions
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01In a 12-inch skillet over medium-low, toast the rice, stirring often, until browned and fragrant, 6 to 7 minutes. Transfer to a small bowl and let cool, about 10 minutes; set the skillet aside.
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02Meanwhile, in a medium bowl, whisk together the lime juice, fish sauce, 1 teaspoon of sugar, ½ teaspoon salt and ½ teaspoon pepper. Stir in the shallots and chilies. Let stand for at least 10 minutes or up to 20 minutes while you prepare the rest of the dish.
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03Using a spice grinder or mortar and pestle, pulverize the toasted rice to a coarse powder. Return the powder to the bowl and set aside.
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04In the same skillet over medium-high, heat the oil until shimmering. Add the beef, the remaining 1 teaspoon sugar and ¼ teaspoon salt and cook, breaking the meat into very small bits, until no longer pink, 4 to 5 minutes. Immediately add the beef and any juices to the shallot-chili mixture, along with the mint, cilantro and half of the rice powder, then toss to combine. Let stand for 5 minutes. Taste and season with salt and pepper, then transfer to a serving platter and sprinkle with the remaining rice powder.
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Reviews
May 28, 2022
Vietnamese flavor bomb
There may be a few prepping steps but it’s all worth while. I’ve made this several times and believe it’s my favorite Milk Street recipe so far.
May 28, 2022
Thai Flavor Bomb
There may be a few prepping steps but they’re totally worth it. I’ve made this dish several times and consider it my favorite Milk Street recipe so far.
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Your First Issue
Great recipe! Very easy. My 7 & 9 year old boys loved it too. It’s now their favorite ‘salad’.