Thai Raw Beef Salad Recipe (Raw Larb)
Raw larb is a Northeastern Thai raw beef salad recipe featuring raw beef, served with sticky rice for an authentic flavor, ready in just 20 minutes.
Ingredients
- 1 1/4 cups or 10 oz ground beef, see notes
- 1 tablespoon fish sauce
- 1/2 teaspoon MSG
- 1/2 tablespoon toasted rice powder
- 1 1/2 teaspoon chili flakes
- 2 tbsp cilantro, finely chopped
- 2 green onions, finely chopped
- 1/2 teaspoon salt
- 1 1/2 tablespoon beef bile, optional
- 2 tablespoons beef blood, optional
- 2 tbsp culantro, finely chopped
- 1/4 cup or 1.5 ounce beef intestines, optional
Instructions
- Finely slice the beef intestines into thin pieces.
- Slice the beef against the grain into thin strips, then further cut each strip into paper-thin slices at an angle for maximum tenderness. The goal is to cut the meat finely, not mince it.
- Combine the thinly sliced beef with blood, salt, MSG, fish sauce, Thai chili flakes, toasted rice powder, and beef bile in a mixing bowl. Make sure the salad dressing is well mixed.
- Toss in chopped green onions, cilantro, and mint, then mix gently. Serve immediately.
Notes
- For the exact measurements, please scroll down to the recipe card at the end of this post.
- Beef: The best cut of beef for law beef larb is one with minimal fat, like tenderloin. They're lean and tender, and absorb the flavors of the salad dressing without overpowering them.
- Ensure your beef is fresh and not processed. If you're not sure about the freshness or quality of the beef, it's better to play it safe and not make dishes like Thai raw beef salad.
Calories: 373kcal | Carbohydrates: 2g | Protein: 25g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 101mg | Sodium: 1414mg | Potassium: 517mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1214IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 3mg
