Larb Recipe

The Hmong people are notorious for their food.

A lot of their dishes contain meat, but they never forget to include their herbs along with it. I wanted to share a simple dish that requires herbs and spices. This dish is called Larb and always contains a form of meat. Most people use ground beef, chicken, or pork.

This dish in particular can be eaten raw as well, but most people prefer it cooked.

Larb has been spread all over the region leading to many different variations from different ethnic communities. So don’t ever be afraid to branch out and try different versions of larb.

Ingredient required: 

1. Half Cilantro

2. 1 Green Onions

3. 6 Mint Leaves

4. Half an Onion

5. 5 Peppers (Feel free to change depending on spice level)

6. Meat of your choice (Pork, Chicken, Beef)

7. Lam-Namtok Seasoning (Two spoons)

8. Half Lime Juice 

9. 2 spoons of Fish Sauce

You’re going to want to cook your meat first and set it aside in a bowl to cool down. Then you’re going to want to chop up your vegetables afterwards. Your vegetables should be cut in fine or thin pieces so they are edible. Lastly, it’s time to chop up your peppers. Be careful not to rub your eyes after because they will burn.

Next it’s time to add your flavor! Feel free to adjust your amount depending on how much meat you cooked. In this case since I was cooking for my family, I upped the amount for my dish.

It should look like this and then you’re going to want to mix it up! Make sure to use a utensil or gloves when mixing because there are a lot of spices.

This is how your dish should look. It should taste spicy with a slight sourness.

Plate it and eat it with some regular rice or sticky rice of your choice.

I hope everyone had fun making this dish and enjoyed it!