Thai · intermediate
Northern Thai Minced Beef Salad (Larb Neua)
A tangy, herbaceous minced beef salad from Northern Thailand featuring toasted rice powder, fresh mint, lime, and crushed dried chili.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Toast raw jasmine rice in a dry skillet over medium-low heat for 8 to 10 minutes, tossing continuously until golden brown and aromatic.
- 02
Transfer toasted rice to a mortar and pestle or spice grinder and grind into a coarse powder (khao khua); set aside.
- 03
Place a skillet over medium-high heat. Add ground beef with 2 tablespoons of water, cooking for 5 to 6 minutes while crumbling until fully cooked through.
- 04
Remove beef from heat and drain excess liquid, leaving the meat moist in a mixing bowl.
- 05
Add fish sauce, fresh lime juice, and dried chili flakes to warm cooked beef. Mix thoroughly to coat.
- 06
Fold in sliced shallots, scallions, fresh mint, and 1.5 tablespoons of toasted rice powder. Toss gently and serve immediately with crisp cucumber slices.
A LITTLE KITCHEN KNOW-HOW
Khao Khua (Toasted Rice Powder) Preparation
Dry-roasting uncooked rice grains until nutty and golden before grinding produces a fragrant thickening agent and texturizer characteristic of Isan/Northern Thai salads.
Notes from the kitchen
- Always add toasted rice powder at the very end so it maintains its signature crunchy texture.
- Adjust dried chili flakes to reach your desired spice level.
- Original home-cooking adaptation inspired by Thai; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
