Vegan Classic Larb Salad

Total time35 min

Prep time20 min

Cook time15 min

Toasted jasmine rice, ground to a coarse, nutty powder, gives this salad its signature crunch and fragrance, while a tangle of shallots, scallions, mint, and cilantro keeps every bite bright and herbaceous. Crumbled dried Thai chilies bring real heat, balanced by a sharp hit of fresh lime juice and a touch of sugar for that classic sweet-sour-salty tension larb is known for. It all comes together fast in one skillet and gets tossed together warm, so the herbs stay vibrant instead of wilting. Pile it into crisp lettuce or cabbage leaves with cucumber slices and steamed rice on the side for scooping, and you've got a punchy, refreshing dish that's endlessly adaptable. It's a great option to have on hand for a vegan meal that still delivers serious flavor.

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Ingredients

4 servings

Toasted Rice Powder

2 tbsp uncooked jasmine rice
RiceSelect White Jasmati Jasmine Rice In Jar - 32 Oz Mahatma Jasmine Thai Long Grain Rice In Bag - 2 Lb Mahatma Jasmine Thai Fragrant Long Grain Rice In Bag - 5 Lb Goya Rice Thai Jasmine - 5 Lb Dynasty Rice Jasmine - 5 Lb
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Larb

1 lb ground pork (or ground chicken)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
3 tbsp fish sauce
3 tbsp fresh lime juice (from about 2 limes)
1 tsp sugar
2–4 dried thai chilies, roughly crumbled (adjust to heat preference)
4 shallots, thinly sliced
½ cup fresh mint leaves, roughly torn
½ cup fresh cilantro leaves and tender stems, roughly chopped
3 scallions, thinly sliced
2 tbsp water

For serving

butter lettuce or cabbage leaves, for serving (optional)
steamed jasmine rice or sticky rice, for serving (optional)
sliced cucumber, for serving (optional)

Instructions

1
Toast the rice: add the uncooked jasmine rice to a small dry skillet over medium heat and cook, stirring frequently, until the grains are deep golden and smell nutty, about 5–7 minutes. Transfer to a spice grinder or mortar and pestle and grind to a coarse powder. Set aside.
2
Cook the pork: heat a large skillet or wok over medium-high heat. Add the ground pork and the water, breaking the meat into small pieces with a spatula. Cook, stirring occasionally, until the pork is cooked through with no pink remaining and registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Remove from heat and let cool for 2–3 minutes — the meat should be warm but not steaming hot when you dress it.

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