Larb (Laab) – Isaan minced meat salad with toasted rice

Name: Larb (Laab) – Isaan minced meat salad with toasted rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 400 g lean minced meat (chicken or pork); 2 tablespoons rice (to be toasted and ground into powder); 3 tablespoons fresh lime juice; 2 tablespoons fish sauce; 2 shallots, thinly sliced; 3 spring onions, chopped; A handful of fresh mint leaves; A handful of fresh coriander, chopped; 1 teaspoon chilli flakes (Thai chilli); 1/2 teaspoon sugar

Larb is a fresh, spicy minced meat salad from the Isaan region of Northeastern Thailand, tossed with toasted rice powder, lime, fish sauce, mint and shallots.

Total: 30 min
Servings: 4 servings
Difficulty: Easy
Calories · per serving: 230 kcal

Written by

Ecem Akkaba · Dietitian

Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.

Updated: July 26, 2026

In short

Larb (Laab) – Isaan minced meat salad with toasted rice contains 230 calories per serving: 24 g protein, 10 g carbohydrate and 10 g fat. It takes 30 minutes in total and makes 4 servings.

About this recipe

Larb is a herb-forward minced meat salad considered one of the national dishes of Thailand's Isaan region and neighbouring Laos, defined by fresh herbs and sharp seasonings. Finely sliced shallots, plenty of mint and coriander give it a lively freshness.

The signature of this recipe is the rice powder, toasted in a dry pan and ground in a mortar; it lends both a nutty aroma and the dish's characteristic texture. The sour-salty-spicy balance built from lime juice, fish sauce and Thai chilli turns larb into an addictive flavour.

Lean minced meat cooked with little added fat makes larb a high-protein, low-carb option. Wrapping it in lettuce leaves to eat by hand keeps it a light and enjoyable meal.

Method

1
Toast the rice in a dry pan until golden, then grind it into a coarse powder in a mortar.
2
Add a few spoonfuls of water to a non-stick pan and cook the mince, breaking up any lumps.
3
Once the meat is fully cooked, take it off the heat and let it cool slightly.
4
In a separate bowl, mix the lime juice, fish sauce, sugar and chilli flakes to make the dressing.
5
Add the shallots, spring onions and toasted rice powder to the meat.
6
Pour over the dressing, add the mint and coriander, and toss gently.
7
Serve at room temperature with lettuce leaves and sticky rice.