Thai Basil Beef Larb with Crispy Shallots

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.