Laotian Larb Beef

Hi all, I know its been a long while since my last post, there have been bookings for functions, one after the other, and so many cooking classes as well. I wanted to share with you my Larb Beef Recipe.

My sister Arouny booked a cooking class with her work friends, they asked for an authentic and classic Laotian menu, so I endeavoured to please.

We had a fabulous afternoon with lots of chatting and laughter, even dancing at times!

I've added some pictures of our day and wanted to share the Laotian Larb Beef Recipe we made as our main. You can substitute with chicken or pork and add the chillies to the level of hotness you prefer, or discard completely- although us Wongsaene girls like to say....."a little spice is nice"


500 grams of Scotch fillet

1 Tablespoon of Oil (Rice or Olive Oil)

1-2 Tablespoon of Toasted Ground Rice

2 Tablespoon of (Nam Pla) Fish Sauce – and extra for seasoning the salad

Padek Salted Fish Sauce (optional)-to taste

1 Tablespoon of Lemongrass chopped finely

Fresh Chilli

Toasted Ground Chilli

2 Tablespoon Lime or Lemon Juice

3 kaffir Lime-Leaves sliced finely

1/2 Cup of mint leaves (Loosely packed)

2 Tablespoons of Coriander (Roughly chopped)

1 Tablespoon of Spring Onions

2 Tablespoons of Vietnamese mint.

2 Tablespoons of Shallots sliced.



Place the beef into a medium bowl, add lemon grass & fish sauce.

Leave to marinate for 30 mins or longer in the fridge.

Preheat the oven to 180 degrees Fan Bake.

Heat a large flat pan & add a 1 Tablespoon of oil and sear beef until brown - turn over and cook for a further 3 mins.

Bake for 10-14 mins depending on your oven temperature.

When ready pull out of Oven and leave to rest for about 5-10 mins.

When rested-Slice the beef into small bite size strips.

In a large bowl, add your sliced beef, Chilli, fish sauce, Padek optional, lime juice & kaffir leaves.

Use your hands to toss the ingredients through, add the toasted ground rice, and mixed herbs.

Adjust the seasoning to your taste.

To Serve

This dish is traditionally served as a platter style at room temperature with steamed sticky rice, sliced cucumber and cabbage on the side to help cool down the spice from the Chilli.