larb salad2

This has to be one of my absolute favourite salad dish and favourite Thai dish.  If it’s on the menu… I can never ever go past it.  And a month in Thailand and Lao did nothing to dampen my enthusiasm for this spicy but fresh dish.

It’s a breeze to whip up and serve with a crisp fresh salad  or in lettuce cups for lunch or dinner.

Larb Salad

Larb Salad


  • 2 lemongrass
  • 4 kaffir lime leaves
  • 2 red chillies, deseeded
  • 3 garlic cloves
  • 1 inch piece fresh root ginger
  • 500g ground beef (you could also substutute minced chicken)
  • 1 tbsp coconut
  • 1 tbs sesame oil
  • 1 tsp chilli powder
  • 50ml fish sauce
  • 1 red onion, chopped
  • 3 tbsp lime juice
  • handful each mint basil and coriander leaves, roughly chopped


  1. Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together.

  2. Heat a wok over a high heat and add the vegetable oil and the sesame oil.

  3. Throw in the lemongrass mixture and fry briefly before adding the minced cbeef and the chilli powder.

  4. Stir-fry the chicken for 4 mins then splash in the fish sauce.

  5. Turn down the heat a little and allow the beef and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.

  6. Remove from the heat, pour over the lime juice and toss in the herbs.

  7. Serve with the salad veg and a lime wedge on the side.