A salad shared by Thai and Lao cuisines, larb combines browned ground meat with lemon juice, fish sauce, and toasted rice powder. Served with fresh mint and lettuce leaves, it is known for its balance of sour, spicy, and salty flavors.
Cook the ground meat with a little water over medium heat, breaking it up, for 8–10 minutes, until cooked through.
Remove from the heat and add the lemon juice, fish sauce, and Turkish red pepper flakes.
Add the toasted rice powder, onion, and mint, then stir to combine.
Serve at room temperature with lettuce leaves for wrapping.
Store in a covered container in the refrigerator for up to 2 days. Add fresh herbs just before serving.
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