Larb tacos

Move over Mexican, larb has entered the room. This wonderful aromatic salty, spicy, herby Thai meat salad is the perfect candidate for a twist on tacos. An extremely versatile dish, larb consists at its core, of mince, fish sauce, lime, toasted rice, chilli and lots of herbs. Pork, chicken, beef and even prawn work well as the protein and the spices and herbs can be adjusted to taste.










For the tacos

  • 30 gow gee wrappers
  • Oil for frying

For the filling

  • 1kg pork mince
  • 6 cloves garlic, grated
  • 3cm knob ginger, peeled and grated
  • 30ml fish sauce
  • 1 tablespoon cornflour
  • 6 kaffir lime leaves
  • 3 lemongrass stalks
  • 30ml peanut oil
  • 4 tablespoons ground toasted rice
  • 4 green shallots, thinly sliced
  • 1 red onion, thinly sliced
  • 2 limes, zest and juice
  • 3/4 cup mint leaves, finely chopped
  • 1/2 cup coriander leaves, finely chopped
  • 2 long red chillies, brunoise


1. For the tacos

These cook quickly, get everything set before you begin. Separate the gow gee wrappers and set them on a tray. Set a wire rack over a tray lined with paper towel. Use a deep fryer or a pan filled with vegetable oil, about 5-7cm deep. Heat oil to 180°C. Working one at a time, drop a gow gee wrapper into the hot oil, after 5-10 seconds, using long-handled tongs, push one side of the gow gee wrapper to the side of the pan and fold the other side up to form a taco. Hold until lightly golden and crisp. Set on the wire rack to cool and drain. Repeat with the remaining shells.

2. For the filling

In a bowl mix the pork mince, garlic, ginger, fish sauce and cornflour until well combined. Cover and refrigerate for 30 minutes to 1 hour. 

Remove the centre vein from the kaffir lime leaves and finely slice, then trim the outer layer from the lemongrass and slice. Add the sliced kaffir lime and the lemongrass to a small food processor or spice grinder and blitz for a minute until you have a fluffy fine powder. Set aside.

Heat the peanut oil in a wok or frying pan over high heat. Add the pork mince and fry until golden, breaking up into small pieces with a wooden spoon as you go. Transfer the pork to a bowl and cool slightly (this is optional). Add the kaffir/lemongrass powder, toasted ground rice, shallots, red onion, lime, mint, coriander and chilli and stir to combine. Season to taste.

3. To serve

Line the ‘taco’ shells with butter lettuce and spoon in the larb. Serve immediately.

To make the ground toasted rice, dry fry a 1/3 cup medium grain rice
in a frying pan until golden brown. Transfer to a small food processor
or spice grinder and blitz until ground. These can also be served as a
DIY dish – shells with a bowl of larb and lettuce leaves.

As seen in Spring 2023

BIDFOOD appetiser white
appetiser magazine spring 2023 by bidfood australia