Laotian Beef Salad (Larb) With Omelette Noodles
Recipe GLPR6ecfe15ceec45d
A vibrant Laotian beef salad featuring seasoned ground beef tossed with fresh herbs, lime juice, and crispy omelette noodles. This aromatic dish combines the heat of Thai bird chiles with the brightness of cilantro, mint, and lime, served over thin strips of golden omelette for textural contrast.
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Ingredients
1 1/4 pounds ground beef or minced skirt steak
6 garlic cloves, minced
1 1/2 tablespoons fresh lemongrass, white parts only, minced
1/2 cup shallots, julienned
3 red Thai bird chiles, minced
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons water
1/3 cup fresh mint leaves, torn
1/3 cup fresh cilantro, torn
1/3 cup green onions, slivered
1/4 cup roasted peanuts, crushed
1 lime
Directions
Heat a large skillet over medium-high heat without adding oil. When hot, add the ground beef and cook, breaking it into small pieces as it browns, for 8–10 minutes until the meat is fully cooked and browned. The internal temperature must reach 160°F.
Add the minced garlic and minced lemongrass to the cooked beef and stir for 30 seconds until fragrant.
Add the julienned shallots and minced Thai chiles to the beef mixture and stir well to combine.
Pour the fish sauce, soy sauce, and water into the pan and mix thoroughly. Remove from heat and let cool slightly.
Squeeze the juice from the lime into the beef mixture and stir to combine. Taste and adjust seasonings as needed.
Gently fold in the torn mint, cilantro, green onions, and crushed peanuts into the beef salad.
Divide the larb among four bowls or plates and serve warm or at room temperature, ideally over crispy omelette noodles.
