The key to Thai Larb is the ground toasted rice, providing the flavor and texture that makes this refreshing and fulfilling ground meat salad. I used to order Larb when I went out for Thai food, until I learned that it’s so easy to make at home. It’s great for a main dish served as lettuce wraps or with rice, or can be a hearty side served with crunchy vegetables like carrots and cucumbers.

Guessipe

• 2 TBSP jasmine rice
• 1 lb ground pork
• 1/4 red onion, thinly sliced
• 1/4 cup lime juice
• 2 TBSP fish sauce
• 1 tsp sugar
• 3 Thai chilis, minced
• 1/4 cup cilantro, chopped
• 2 green onions, sliced
• 1/2 cup mint leaves

Cook the rice in a dry pan over medium-high heat, stirring constantly until well browned. Grind using a food processor, coffee grinder, or mortar and pestle.

Bring 1/4 cup water to boil over high heat. Add the pork. Stir continuously until cooked through.

Remove from heat and stir in the red onion.

Stir in the lime juice, fish sauce, sugar, Thai chilis, cilantro, green onion, most of the mint, and most of the ground toasted rice. Add more fish sauce or lime juice to taste.

Garnish with the remainder of the mint and toasted rice. Serve with rice and/or crunchy vegetables. Great as lettuce wraps!