Smoked Brisket Larb

Name: Smoked Brisket Larb
Cuisine: Thai
Ingredients: 2 pounds (907 g) Texas-Style Smoked Beef Brisket (can use leftovers), chopped until shredded; ¼ cup (60 ml) beef broth, optional; 2 tablespoons (9 g) toasted rice powder; 2 teaspoons Thai chili powder or flakes (adjust to spiciness preference); 2 teaspoons Thai chili powder or flakes (adjust to spiciness preference); 2 tablespoons (30 ml) fish sauce; 2 tablespoons (30 ml) fresh lime juice; 1 teaspoon palm sugar or brown sugar; 1 teaspoon palm sugar or brown sugar; ½ cup (80 g) thinly sliced shallots; ⅓ cup (16 g) chopped green onions; ⅓ cup (5 g) chopped cilantro, plus more as needed; ⅓ cup (32 g) whole mint leaves, plus more as needed; ⅓ cup (13 g) chopped Thai basil, plus more as needed; Sliced Thai chilies for garnish, optional; 1 head iceberg or green lettuce, separated into whole leaves; 1 head iceberg or green lettuce, separated into whole leaves; 2 cucumbers, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Asian Smoke

By Andrew Ho , Andrew Samia and Sean Wen

Published 2026

About

When I first visited Andrew Ho when he lived in Thailand, larb was literally the first thing I ate. While the salad originates from Northeast Thailand in the Isaan region, it has become so popular you can find the dish all over Thailand. I remember landing in Bangkok, calling a pink taxi, and getting dropped off in front of the Yolo Hostel on Sukhumvit Road (remember when saying “yolo” was still a thing?). I dropp

Ingredients

Asia
Thailand
Nashville
Gluten-free

Ingredients

Method