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Spicy Beef Salad with Mint and Cilantro (Larb Neua)
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
Ingredients
-
2
tablespoons long-grain jasmine rice
-
3
tablespoons lime juice
Directions
-
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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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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Great recipe! Very easy. My 7 & 9 year old boys loved it too. It’s now their favorite ‘salad’.