Larb Nua in Rice Roll Bouquet
Author: Natcha
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
  • ½ lbs lean ground beef
  • 2 chopped shallots
  • 3 cloves of garlic or 1 - 2 stems of garlic scapes
  • dried chilli flakes (the spicy one) to your liking of spiciness. If you don't handle spiciness very well maybe omit or start with ½ tsp.
  • 2 tbsp toasted sesame seeds
  • 2 crushed toasted rice.
  • a handful of mint leaves
  • a handful chopped cilantro
  • 3 - 4 tbsp of lime juice (about 1 juicy lime)
  • 3 - 4 tbsp of fish sauce or dash of salt to taste
  • 4 tbsp crushed roasted peanuts (Traditionally they don't add peanuts but I added some anyway)
  1. Brown the ground beef, then drained the liquid that came out of it.
  2. Add the chopped shallots, garlic, dried chilli flakes, toasted sesame seeds and/or crushed toasted rice.
  3. When you can smell the aromatic oil coming out of the garlic and the shallots, turn off the heat and add a handful of mint leaves and chopped cilantro.
  4. Squeeze in 3 – 4 tbsp of lime juice (about 1 juicy lime), 3 – 4 tbsp of fish sauce or dash of salt to taste.
  5. If you want to wrap this in a rice roll, follow the instructions you can find on Youtube like Feel free to add sticks of veggies like celery or cucumber. In the images below I shredded the lettuce and stuffed it in the wrap, top with the salad after it's cooled down and wrap in rice papers.
This north-eastern Thai salad ("Larb") is traditionally eaten with sticky rice. When they boil the ingredients, it gets a little soupy, and the folksy people dip the sticky rice in the soup. I usually omit the sticky rice when I make for myself because I would need to steam it (rice cooker will make soggy sticky rice). The salad goes very well with quinoa stirred in, but I usually just eat it with a lot of greens.
Recipe by Natcha Maithai Wild & Nerdy Wellness at