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ImpossibleTM Larb

Chef J Michael Melton
Try this Impossible™ Larb Recipe made with Impossible™ Burger
  • 6Servings
  • Not Too Tricky
  • 12Ingredients
  • 15 minPreparation
  • 10 minCooking
  • 25 Total TimeTotal Time

If you’re looking to take your salad game to the next level, you’ve come to the right place. This bright Larb recipe is packed with flavor and will immediately become your new favorite. If you’re not familiar with Larb, get excited—it’s a game-changer. Larb is considered a traditional meat salad with origins in Laos and is also quite popular in Thailand. This particular Impossible™ Larb recipe is a wildly delicious mix of fresh, bright flavors, fresh herbs and spices, and a squeeze of lime for added acidity. This is a dish that makes you feel like you’re traveling through Southeast Asia and you get to enjoy it from the comfort of your own home, without the use of meat made from cows.

Our Impossible Larb recipe is a perfect, easy weeknight dinner; it whips up in a flash and is a guilt-free indulgence. This dish is plated on a bed of lettuce and is surprisingly filling. Larb is traditionally made using a number of different meats. Impossible™ Beef makes for a great base protein because it crumbles and browns perfectly, acting as a complement to the crispiness of the lettuce and onions, while taking on the light sweetness of the coconut oil it’s cooked in.

Our Impossible Larb is a feast for the eyes, too—pulling together bright and beautiful colors on your plate. If you’re cooking with kids in the kitchen, they can help add the meat mixture to the lettuce cups (if you choose to use the lettuce) or garnish the dish with mint and cilantro at the end. The perfect way to keep the kiddos involved in meal prep!

12 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 12 Ounce Package Impossible™ Beef
  • 1/4 Cup Uncooked Sticky Rice
  • 2 Tablespoons Coconut Oil
  • 1/4 Teaspoon Chili Powder
  • 2 Green Onions, thinly sliced
  • 1/4 Red Onion, thinly sliced
  • 2 Tablespoons Plant-based Fish Sauce
  • 1 lime, zested
  • 3 Tablespoons Fresh Cilantro leaves, plus additional for garnish
  • 3 Tablespoons Fresh Mint Leaves, plus additional for garnish
  • Kosher Salt To Taste
  • Lettuce Cups, if desired
5 steps

    Place uncooked sticky rice in a dry skillet over medium heat. Cook, stirring frequently, until grains are toasted and deep golden brown, about 10 to 15 minutes. Remove from heat and let cool to room temperature. Transfer cooled, toasted rice to a spice grinder and grind to a coarse powder. If necessary, work in batches. The powder should resemble fine coffee grounds.


    In a large skillet, heat coconut oil over medium high heat. When the oil begins to shimmer, crumble the Impossible Beef into the pan, and season lightly with salt. Cook over medium high heat for 10 minutes or until browned and cooked through, stirring occasionally.


    When the Impossible Beef is browned, add chili powder and 1½ tablespoons of roasted rice powder. Add the green and red onions. Mix in the lime zest and fish sauce. Cook for 2 minutes, stirring frequently, and remove from heat. *Make it plant-based with plant-based fish sauce!


    Once the mixture has cooled slightly, stir in cilantro and mint leaves. Eat as is or fill lettuce cups and garnish with additional mint and cilantro.


    Makes six servings of Impossible larb.

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