Thai Larb Recipe
This Thai Larb Recipe Larb Moo is the most authentic Paleo, Whole30, and Keto Thai Larb, loaded with fresh herbs and full of freshness all ready in under 30 minutes!
This Thai Larb Recipe Larb Moo is the most authentic Paleo, Whole30, and Keto Thai Larb, loaded with fresh herbs and full of freshness all ready in under 30 minutes!
- 1 tbsp lime juice
- 1 tbsp coconut aminos
- 2 tbsp hemp seeds
- 2 tbsp cashew or slivered almonds
- 1 lb. ground pork (or chicken turkey, beef. see notes)
- 1/8 tsp white pepper (or black pepper)
- â½ tsp coarse salt
- 1.5 tbsp avocado oil
- 2.5 oz. chopped shallots (, about 1-2 large shallots)
- 1.5 tbsp fish sauce
- half one whole lime juice
- 1-2 tsp dry chili flakes or powder
- â½ cup chopped cilantro
- 20 leaves ( roughly chopped)
- 3-4 bulbs green scallions ( chopped)
- cabbage wedges ( as much as you like, raw)
- â½ to 2/3 cup diced green beans ( raw)
- 1-2 whole persian cucumbers ( dice to 2-inch in length, raw)
- Carbohydrate 0.564081250635021 g
- Cholesterol 0 mg
- Fat 5.2533218750025 g
- Fiber 0.0151250002318663 g
- Protein 0.357431250699761 g
- Saturated Fat 0.607405000000541 g
- Serving Size 1 1 people (129g)
- Sodium 521.175626057261 mg
- Sugar 0.548956250403155 g
- Trans Fat 0.232307187500777 g
- Calories 50 calories
Step-by-step
- In a well-heated skillet, dry roast hemp seeds and cashew or almonds for 2-3 minutes over medium-low heat. Stir-often so to not burn the seeds/nuts. Grind or pound them in a pestle and mortar until they become a coarse powder. Some parts remain small chunky bits are totally okay. Set aside ready to use.
- Prepare shallots, cilantro, mint leaves, and scallions. Set each ingredient aside separately over a large plate and ready to use.
- Season the ground meat with lime juice, pepper, and salt.
- Use the same skillet, add oil and pan fry the meat over medium-high heat until it’s completely cooked through and break up to fine bits and pieces, about 10 minutes. There should be a minimum amount of liquid in your skillet at this point. Turn off the heat.
- While the skillet is still hot, add shallots, stir and use the remaining warmth to bring out the shallot fragrance. Season the meat with fish sauce, coconut aminos, lime juice, and chili flakes, and lastly add cilantro, mint leaves, and scallions.
- Toss and taste test to adjust the dish to your personal preference - perhaps more lime, fish sauce...etc.
- Sprinkle the toasted hemp seeds and nut powder to replace toasted sticky rice over Thai larb. 1-2 tbsp a time until your desired level. Serve with cabbage wedges, green beans, and cucumbers on the side. Serve in room temperature.
The Essential Role of the Mortar and Pestle
Ground toasted rice traditionally provides the signature crunch and thickening agent in Isan-style meat salads, but hemp seeds and cashews serve as an effective alternative when adapting the dish. Dry roasting these seeds and nuts over medium-low heat for two to three minutes releases their natural oils before pounding. A heavy granite mortar and pestle crushes them into a coarse powder far better than a mechanical blade grinder, which tends to turn oily seeds into a paste rather than preserving the necessary chunky texture. Operating this stone tool requires steady downward pressure rather than frantic pounding to shatter the seeds efficiently without sending them flying across the kitchen counter.
Managing Moisture and Serving Temperatures
Cooking ground pork over medium-high heat for approximately ten minutes drives off excess moisture so the seasonings cling cleanly to the protein rather than pooling at the bottom of the skillet. Incorporating shallots off the heat utilizes the residual warmth of the pan to soften their sharp edge while retaining their aromatic bite. Pairing the warm, heavily seasoned meat with crisp, raw vegetables like cabbage wedges and Persian cucumbers provides a necessary thermal and textural contrast. Because the fresh herbs wilt rapidly under high heat, tossing the cilantro, mint, and scallions into the pan just before serving preserves their vibrant green color and volatile aromatic compounds.
