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Rach didn't mince words about this dish, flavored with lots of lime juice and makrut lime leaves, saying: "So fast! So easy! So delicious! And if you like chilies and you like tacos, you're going to love larb." Feel free to make it with any protein, including plant-based meat. 

For more MYOTO recipes from Rach, check out her 5-Spice Chicken Teriyaki and Beef 'n' Broccoli with Charred Scallion


For the Sauce:
  • 2 tablespoons fish sauce
  • Juice of 2 limes
  • 2 tablespoons light brown sugar
  • 1 to 2 tablespoons sriracha
  • ¼ cup warm bone stock (chicken or beef) or water
For the Larb:
  • 2 tablespoons peanut oil or any high-heat oil
  • 2 pounds ground meat or meats of choice: pork, lamb or beef
  • 3 or 4 makrut lime leaves (optional), very thinly sliced
  • 2 or 3 Thai red chilies, finely chopped
  • 1- to 2-inch piece fresh ginger (optional), finely grated or finely chopped
  • 3 or 4 cloves garlic, grated or finely chopped
  • 1 stalk lemongrass, outer layer trimmed and discarded, lower stalk (about 6 inches), finely chopped, OR 3 to 4 tablespoons frozen chopped lemongrass, defrosted
  • 2 cups packed roughly chopped herbs: Thai basil, dill, mint, cilantro
  • Thinly sliced Persian or seedless cucumbers
  • Small/gem Romaine, iceberg or small Savoy cabbage leaves
  • Cooked basmati rice, to serve alongside


Serves: 4


For the sauce, combine ingredients in small bowl and set aside. 

For the larb, heat oil over medium-high heat in large cast-iron skillet or nonstick skillet.

Rachael Ray 14-Inch Nonstick Skillet with Helper Handle

Rachael Ray 14-Inch Nonstick Skillet with Helper Handle

Rachael Ray

Crumble in the ground meat and lightly brown. Add lime leaves (if using), chilies, ginger (if using), garlic and lemongrass and stir 2 minutes. Add sauce, reduce heat to medium/low and continue to cook for 2 minutes more. Add the herbs and combine. Serve with cucumbers, lettuce and rice.