Thai Basil Beef Larb with Crispy Shallots

Ingredients

• 1 lb ground beef
• 3 whole shallots
• ¾ cup fresh Thai basil
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 2 whole red bird's eye chilies
• 3 whole garlic cloves
• 2 tbsp vegetable oil
• 1.5 tbsp roasted rice powder
• 2 whole green onions

Instructions

1. 1

   Thinly slice the shallots (reserve one whole shallot, thinly sliced, for frying). Mince the garlic and Thai chilies together until fragrant. Heat 1 tablespoon of oil in a small skillet over medium-high heat and fry the reserved shallot slices until golden and crispy, about 3-4 minutes, then drain on paper towels.

2. 2

   Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the minced garlic and chilies, stirring constantly until fragrant, about 30 seconds. Add the ground beef, breaking it up with a wooden spoon, and cook until no pink remains, about 5-6 minutes.

3. 3

   Remove from heat and add the lime juice and fish sauce, stirring to combine thoroughly. The beef should smell bright, tangy, and savory—not overly salty.

4. 4

   Stir in the roasted rice powder to add a subtle nutty flavor and light texture. Fold in the fresh Thai basil and sliced green onions gently until just combined, preserving the delicate herb leaves.

5. 5

   Transfer the larb to a serving platter and top with the crispy fried shallots. Serve warm or at room temperature with lettuce leaves, cucumber slices, or sticky rice for scooping.

Tools you’ll need

• Large skillet
• Small skillet
• Wooden spoon
• Mortar and pestle
• Paper towels

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