Isaan-Inspired Larb

Isaan-Inspired Larb Recipe
Photo: Randy Mayor; Styling: Lindsey Lower
This salad tastes best at room temperature and, because it's so highly seasoned, is even good cold. All the components hold up well, so leftovers are great for a brown-bag lunch that doesn't require reheating.


Serves 4 (serving size: 1 1/4 cups salad and 3/4 cup meat mixture)
Total time: 40 Minutes

Recipe from

Cooking Light

Recipe Time

Prep: 25 Minutes
Total: 40 Minutes

Nutritional Information

Calories 261
Fat 10 g
Satfat 2.9 g
Monofat 3.6 g
Polyfat 2.3 g
Protein 23 g
Carbohydrate 21 g
Fiber 4 g
Cholesterol 69 mg
Iron 3 mg
Sodium 607 mg
Calcium 127 mg


2 tablespoons uncooked jasmine rice
Cooking spray
2 ounces ground pork
1 cup button mushrooms, minced
3/4 pound ground turkey
3 garlic cloves
1 tablespoon sugar
3 tablespoons fresh Key or Mexican lime juice
1 1/2 tablespoons fish sauce
4 shallots, very thinly sliced
3 Thai bird chiles, minced
1 bunch fresh mint leaves, torn
1 bunch Thai basil leaves, torn
1/2 bunch cilantro
2 cups thinly sliced napa (Chinese) cabbage
1/2 cup thinly sliced green onions
1/2 cup green beans, diagonally sliced in half
1 large cucumber, peeled and julienne-cut
1 teaspoon dried crushed Thai-style chiles or gochugaru
2 Key limes, cut into wedges


Heat a large skillet over medium heat. Add rice; cook 2 1/2 minutes or until toasted, stirring occasionally. Pulse in a mini food processor until coarsely ground.

Heat pan over medium-high heat. Coat with cooking spray. Add pork; cook 3 minutes. Add mushrooms; cook 3 minutes. Add turkey; spread into an even layer. Cook, without stirring, 4 minutes or until browned. Stir to crumble. Spread into an even layer; cook 3 minutes.

Place garlic on a cutting board; sprinkle with sugar. Chop to a paste. Place paste in a large bowl. Stir in lime juice, fish sauce, shallots, and chiles. Add pork mixture and half of rice; toss. Cool slightly. Add mint, basil, and cilantro; toss.

Place cabbage, onions, beans, and cucumber on a platter. Top with meat mixture. Sprinkle with remaining toasted rice and dried chiles. Serve with lime wedges.


Yucatán Larb: Swap in grass-fed beef for turkey. Use 2 seeded minced serranos in place of Thai chiles, and 2 tablespoons orange juice in place of 1 tablespoon of the lime juice. Omit rice; use 1/2 ounce crushed tortilla chips. Sub 1 cup julienne-cut peeled jicama for beans. Use a full bunch of cilantro.


CALORIES 312; FAT 15.2g (sat 5.8g); SODIUM 635mg


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Keith Schroeder,

Cooking Light

June 2014
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