Best 3 Spicy Larb Recipes

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SPICY LARB WITH CABBAGE CUPS



Spicy Larb with Cabbage Cups image

Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. Larb hails from Laos and gets its addictiveness from the way it stitches together ground meat and crunchy, juicy textures. When you get the balance right, this dish sings, each bite creating a craving for more.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Ground Lamb     Ground Beef     Chile Pepper     Lemongrass     Mint     Cabbage     Rice     Peanut     Garlic     Green Onion/Scallion

Yield 4 servings

Number Of Ingredients 14

1/2 cup raw skin-on peanuts
2 Tbsp. vegetable oil
4 garlic cloves, crushed
1 lb. ground pork, beef, or lamb
Kosher salt
1 large shallot, thinly sliced into rings
5 scallions, thinly sliced
4 red or green Thai chiles, thinly sliced
1 lemongrass stalk, bottom third only, tough outer layers removed, thinly sliced
2 Tbsp. fresh lime juice
1 Tbsp. plus 1 tsp. fish sauce
1 cup torn mint leaves
1/4 head of green cabbage, halved crosswise, leaves separated
Cooked short-grain rice and lime wedges (for serving)

Steps:

  • Preheat oven to 350°F. Toast peanuts on a rimmed baking sheet, tossing halfway through, until skins are slightly darkened and nuts are golden brown, 6-8 minutes. Let cool, then coarsely chop or crush into small pieces.
  • Heat oil in a large saucepan over medium-high until shimmering. Add garlic and cook, smashing down on cloves to break into smaller pieces with a wooden spoon, until some parts are golden brown, about 3 minutes. Push garlic to one side of pan, then add pork and a pinch of salt to the other side. Cook, smashing and stirring pork and garlic together, until no clumps remain and meat is no longer pink, about 4 minutes. Be careful not to overcook; as soon as you can't see any pink, remove from heat. Mix in shallot, scallions, chiles, lemongrass, lime juice, fish sauce, and half of peanuts. Let larb cool slightly, then stir in mint. Taste and season with more salt if needed.
  • Transfer larb to a large bowl. Serve with cabbage, rice, lime wedges, and remaining peanuts.

SPICY MUSHROOM LARB



Spicy Mushroom Larb image

We've never met a riff on larb that we didn't like, including this vegetarian version, which forgoes the typical meat or fish for crispy shiitake mushrooms.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Lunch     Mushroom     Ginger     Cabbage     Garlic     Green Onion/Scallion     Mint     Peanut     Chile Pepper     Shallot     Dairy Free     Soy Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 12

6 Tbsp. vegetable oil, divided
1½ lb. shiitake mushrooms, stems removed, caps quartered
6 scallions, thinly sliced
4 garlic cloves, finely grated
1 (2-inch) piece ginger, peeled, finely grated
Kosher salt
2 medium shallots, thinly sliced, rinsed
2 red chiles (such as Holland, Fresno, or Thai), thinly sliced
2 cups mint leaves, torn if large
2 Tbsp. fish sauce
½ cup coarsely chopped unsalted dry-roasted peanuts, divided
½ head of green cabbage, halved crosswise, leaves separated

Steps:

  • Heat 5 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Add mushrooms and cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 15 minutes.
  • Add scallions, garlic, and ginger to skillet, followed by remaining 1 Tbsp. oil. Cook, stirring often, until aromatics are softened and fragrant, about 4 minutes.
  • Remove skillet from heat; season mushroom mixture lightly with salt. Mix in shallots, chiles, mint, fish sauce, and half of peanuts. Taste and season larb with more salt if needed.
  • Transfer larb to a platter or large bowl. Serve with cabbage and remaining peanuts alongside.

SPICY LARB



Spicy Larb image

A larb is a spicy Thai appetizer. This is for tofu but can be easily substituted with my personal preference of ground chicken or even turkey.

Provided by Topher

Categories     Soy/Tofu

Time 32m

Yield 9 serving(s)

Number Of Ingredients 14

1/3 cup fresh lime juice (about 3 limes)
1 tablespoon sugar
1 1/2 tablespoons fish sauce
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 (14 ounce) packages water-packed firm reduced-fat firm tofu, drained and crumbled
2 teaspoons vegetable oil
1/2 teaspoon dark sesame oil
2 cups thinly vertically sliced red onions
3 garlic cloves, minced
2 serrano chilies, thinly sliced
1/2 cup chopped fresh basil
1/4 cup chopped of fresh mint
9 large cabbage leaves (green or red)

Steps:

  • Combine first 5 ingredients, stirring until sugar dissolves; set aside.
  • Spread tofu in a single layer onto several layers of paper towels; cover with additional paper towels. Let stand 15 minutes, pressing down occasionally.
  • Heat oils in a large nonstick skillet over medium-high heat. Add onion, garlic, and chiles; sauté 3 minutes.
  • Add tofu; cook 8 minutes or until lightly browned, stirring occasionally. Stir in juice mixture; cook 1 minute or until heated. Remove from heat; stir in basil and mint. Spoon about 1/2 cup tofu mixture into each cabbage leaf.

Nutrition Facts : Calories 46.4, Fat 1.4, SaturatedFat 0.2, Sodium 369.2, Carbohydrate 8.5, Fiber 1.6, Sugar 4.5, Protein 1.2

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