Larb is a Lao meat salad often made with minced meat and seasoned with fish sauce. It can be served in a number of ways, but my personal preference is in a large crunchy lettuce leaf or over coconut rice. This version uses a store-bought Thai red spice paste which cuts down on prep time and helps you get a solid, flavourful meal on the table in half an hour.

1. Heat a large frying pan over a medium-high heat. Add ground meat to frying pan and press into a flat layer. Allow to cook, untouched, until the meat is brown and begins to create crisp edges. Star to break meat into smaller pieces and flip to ensure meat is fully cooked through. Using a slotted stencil, transfer the meat to a bowl leaving the fat in the pan – you need at least 3 tablespoons of fat, add canola or grapeseed oil is necessary.
2. Add red onion to pan, spreading the pieces out evenly then letting them fry undisturbed to brown a little and get soft and translucent, about 3 to 5 minutes. Add carrot and toss, let cook until vegetables begin to soften, about 2 to 3 minutes. If you vegetables are getting too much colour too quickly, reduce the heat of your burner and had a tablespoon or two of water.
3. Add cilantro, brown sugar and spice paste, stirring to coat vegetables and allow to cook until fragrant. Return meat to pan and combine. Sprinkle fish sauce and lime juice over pan and toss to coat evenly. Remove from heat. Toss in mint leaves and green onions.
4. Serve with crisp lettuce leaves and/or steamed rice with fresh cucumber and herbs, crushed peanuts or cashews, and/or sriracha or your favourite Asian hot sauce.