Minced Beef Larb with Roasted Rice – A Fresh Thai Salad That Actually Satisfies

A Thai salad that’s filling enough for a meal

Larb might look simple, but it offers much more than you’d expect. You get warm, seasoned mince paired with cool herbs, a dressing that covers all the flavours, and a unique crunch from toasted rice that many home cooks skip. This isn’t just a side—it’s a main meal served in a lettuce cup.

Our Church Street Butcher recipe is straightforward and quick, with just six minutes of cooking. The rest is about putting everything together and getting the flavours right. If you’ve tried making larb at home and it didn’t taste like the restaurant version, it usually comes down to two things: the roasted rice and the balance of the dressing.

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What is larb?
Larb (also spelled laab or laap) is a minced meat salad from Laos and northeastern Thailand. It is traditionally made with pork, chicken or beef, dressed with lime juice, fish sauce and fresh herbs, then finished with toasted rice powder for texture.

Choosing the right mince for larb

This recipe uses 500 g of lean minced beef, which works best. You want mince that cooks cleanly and doesn’t release too much fat, so the dressing sticks to the meat instead of sliding off.

At Church Street Butcher, we mince beef fresh every day. For larb, ask for a lean blend—about 90 to 95 per cent lean is ideal. If you like a richer taste, 80 per cent lean mince also works, but you should drain off any extra liquid before adding the dressing.

Texture is important too. A medium grind gives you enough bite without being too chunky. Avoid mince labelled “coarse” for this recipe, since you want the meat to break down into small pieces as it cooks.

Ask our staff
Ask for lean beef mince, and get it freshly ground if you can. Let them know you’re making Thai larb so they keep the texture fine and even.

The secret ingredient? Roasted rice

If you skip this step, you miss what makes larb special. Coarsely ground roasted rice adds a nutty flavour and gentle crunch that lifts the whole dish. The contrast in texture makes every bite more interesting.

To make roasted rice, toast two tablespoons of raw jasmine rice in a dry pan over medium-high heat. Stir the rice until it turns golden brown and smells nutty, about three to four minutes. Then grind it coarsely with a mortar and pestle or a spice grinder. Leave some texture—don’t make it a fine powder.

You can make extra and store it in an airtight container for a few weeks. It keeps well, so you can make larb quickly on a weeknight without having to toast rice each time.

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Do not skip the roasted rice
This isn’t just a garnish—it’s a key ingredient that gives larb its signature texture and toasty flavour. Without it, you just have seasoned mince. With it, you get the real deal.

When cooking the beef, use a hot wok and work quickly

Cooking the beef is quick and simple. Heat a large wok or frying pan over high heat, add a little vegetable oil, and cook half the beef for about three minutes until it’s lightly browned. Break up the meat as it cooks, then repeat with the rest. Cooking in two batches keeps the pan hot and gives the beef a nice colour instead of steaming it.

Move the cooked beef to a mixing bowl and let it cool for a bit before adding the dressing and herbs. If you add them while the beef is still very hot, the herbs will wilt too much, and the lime juice might taste bitter.

Balancing the four Thai flavours

This is the step that brings larb to life. The dressing has four main flavours: hot, sour, salty, and sweet. Balancing these is what turns a plain salad into one you want to eat again and again.

The base recipe uses:

• 2 teaspoons lime juice (sour)
• 1 tablespoon fish sauce (salty and umami)
• 2 teaspoons sugar (sweet)
• 1 long red chilli, sliced (hot)

Start with these amounts, then taste and adjust as you like. You can change any of the flavours to suit your taste. If you want it more sour, add more lime. If you like it hotter, add another chilli or a pinch of dried chilli flakes.

Aim for a dressing that balances all the flavors, not one that’s too strong in any direction. When you get it right, each bite has brightness, warmth, and enough depth to keep you interested.

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Taste as you go
Thai cooking is centred on balance, not precision. The best larb is the one adjusted to your own taste, so add the dressing incrementally and check before serving.

Fresh herbs are the non-negotiables

Using a cup each of mint and coriander might seem like a lot, but larb is supposed to be full of herbs. They’re not just a garnish—they make up half the salad. Tear the larger leaves and leave the smaller ones whole. You want herbs in every bite, not just a hint here and there.

The recipe also uses two lime leaves, finely shredded. They add a fragrant, citrusy flavour you can’t get from lime juice alone. If you can’t find fresh lime leaves, it’s better to leave them out than use dried ones, which are usually papery and lack flavour.

Sliced red onion gives a sharp bite that balances the beef’s richness. Slice it as thinly as possible so it blends into the salad instead of overpowering it.

Serve in lettuce cups and prawn crackers

Larb is usually served with fresh lettuce leaves for wrapping. Baby cos is a good choice because the leaves hold their shape and make natural cups. Iceberg lettuce is another option if you want something crisper and more neutral.

Prawn crackers on the side are optional, but they add extra crunch and make the meal feel more complete. Lime wedges are a must for squeezing over the top or for anyone who wants more sour flavour.

For a more filling meal, serve the larb with steamed jasmine rice. It makes the dish go further and helps the dressing soak in.

A quick weeknight dinner from Church Street Butcher

You can make this recipe in under thirty minutes, with most of the time spent chopping herbs and slicing onions. The cooking itself takes just six minutes in the wok, and you’re done. It’s the kind of meal that looks impressive but doesn’t take much effort—perfect for a busy weeknight.

The flavours are fresh and bold, the texture is layered, and the dish feels lighter than most mince recipes but still keeps you full. If you haven’t made larb at home before, this is a great recipe to try first.