Authentic Thai Beef Larb Recipe (Larb Neua)
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This authentic Thai beef larb recipe is a healthy dish with a spicy, zesty dressing and comes together in just 20 minutes. I’ve been making this Thai salad since I was young, and this version is exactly how we prepare it at home in Northeastern Thailand.
Tip: You can easily swap the beef in this recipe for another protein. I’ve made this with pork, chicken, and shrimp. Each one turns out just as delicious!
Beef larb is a traditional Thai salad made with ground beef, fish sauce, lime juice, roasted rice powder, herbs, and chilies. It’s known for its bold, spicy, and tangy flavor and comes from Northeastern Thailand, where it’s often served with sticky rice and fresh vegetables.
Before you make this salad
This meat salad uses traditional ingredients only, and I’ve made sure everything is naturally gluten-free and full of the authentic flavors you love from Thai food!
You’ll also find toasted rice powder, a key ingredient in this salad. It’s made from glutinous rice that’s been toasted and ground, and it gives the dish its signature nutty crunch and taste.
The flavor of the dressing is already well-balanced, but you can easily adjust it to your taste if needed. Play around with the salty, tangy, and sweet elements, or go heavier or lighter on the red pepper flakes.
Larb beef is really easy to make: just cook the meat, then toss it with the dressing, fresh herbs, and spices. That’s why it works so well for meal prep too. In my town, we even enjoy a version with raw beef or pork belly!
Just make sure you don’t overcook the meat, and simply follow the step-by-step images for foolproof results!
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes and substitutes
Keep reading for helpful ingredient tips and image instructions. Scroll down to the printable recipe card if you’re comfortable to start cooking!
- Ground meat (10 oz) – Ground beef larb is best made with cuts like chuck, brisket, or short rib for extra flavor and fat. Sometimes I chop the meat myself, since store-bought minced beef can be a bit too dry and lack the natural juiciness this dish needs.
- Fresh lime juice (1 tbsp)
- Fish sauce (1 tbsp) – A staple Thai cuisine sauce that brings a salty, umami flavor. My favorite brand is Megachef.
- MSG (1/2 tsp) – MSG is a common ingredient in Lao and Isan kitchens, enhancing and deepening the flavors.
- Toasted rice powder (1/2 tbsp) (khao khua) – Make your own toasted rice powder or find it premade at Asian markets, Asian grocery stores, or Amazon.
- Thai chili flakes (1 tsp) – Adjust the amount to your taste.
- Cilantro (2 tbsp) – You can also add mint leaves.
- Green onions (2 stalks)
- Shallots (1/4 cup) – Red onions can be used as a substitute.
- Water (2 tbsp)
How to make larb beef
Step 1: If you’re chopping the beef yourself, start by slicing it thinly against the grain, then finely chop it with a butcher knife or cleaver until it’s minced (or thin slices). If you’re using pre-ground beef, skip to the next step.
Step 2: Heat a small pot or saucepan over medium-high heat. Add water and the chopped beef, then cook it rare or medium to your taste. Be careful not to overcook it!
Step 3: Once the beef is done, either transfer it to a mixing bowl or add the dressing ingredients directly into the pot: lime juice, fish sauce, toasted rice powder, chili flakes, and MSG. Gently toss the beef with the dressing.
Step 4: Stir in the sliced shallots and fresh herbs like coriander and green onions. Mix gently and serve immediately. Enjoy!
Serving tip: Beef laab is usually served alongside fresh vegetables (yard long beans, Thai eggplants, cucumber slices, raw garlic cloves) and dishes like som tum or grilled meats. I often enjoy it on its own with sticky rice or jasmine rice, or as beef lettuce wraps.
Frequently asked questions
Can I use store-bought ground beef?
Yes, but I recommend chopping the beef yourself or asking your butcher. Freshly chopped beef usually has better texture and flavor, while store-bought versions can sometimes be dry or lacking in juice.
Can larb be made vegetarian?
Yes! Just swap the meat for crumbled tofu, mushrooms, or your favorite plant-based protein. Use soy sauce or a vegan fish sauce alternative in place of fish sauce.
How to store leftovers?
Store leftover ground beef salad in an airtight container in the fridge for up to 2 days. For the best texture, keep the fresh herbs separate and mix them in just before serving.
More Thai beef salads you’ll love
I’ve made this authentic Thai beef larb recipe since childhood and served it often at my Thai restaurant in Belgium! Leave a comment below, and don’t forget to follow me on social media: Facebook, Instagram, and Pinterest.
Thai Ground Beef Larb Recipe (Larb Neua)
Equipment
- Cutting board and sharp knife ,optional for grounding beef
- Medium pot
- wooden spoon or spatula
- Mixing bowl
Ingredients
- 1 1/4 cups or 10 oz ground beef
- 1 tbsp fresh lime juice
- 1 tbsp fish sauce
- 1/2 tsp MSG
- 1/2 tbsp toasted rice powder
- 2 tbsp water
- 1 tsp chili flakes, add to taste
- 2 tbsp cilantro, chopped
- 2 stalks of green onions, chopped
- 1/4 cup shallots, finely sliced
Instructions
- Optional: If you're chopping your own beef, slice it thinly against the grain and finely chop until minced or into thin slices.
- Heat a pot over medium heat. Add water and the ground beef, then stir and cook until rare or done to your liking.
- Turn off the heat and transfer the beef to a mixing bowl or use the same pot to mix in the dressing. Stir in lime juice, fish sauce, chili flakes, MSG, and toasted rice powder. Mix well until everything is coated.
- Gently stir in your sliced shallots and fresh herbs like coriander and green onions. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- Feel free to swap the beef for a protein of your choice, like chicken or pork.
Toutes les recettes sont délicieuses et faciles à préparer , merci beaucoup .et bonnes salutations .
Thank you!
Absolutely love this recipe, we pair it with shredded cabbage and rice, thank you for sharing Praew!
Thanks Elizabeth!