Cambodian Vegetarian Recipes Larb: Flavorful & Easy Ideas

Cambodian cuisine offers a vibrant and aromatic palette of flavors, and one dish that beautifully showcases this is Vegetarian Larb. Traditionally a meat-based salad from Southeast Asia, larb is a flavorful mix of herbs, lime, and spices that burst with freshness and complexity.

However, this vegetarian version brings the same punch of flavor using plant-based ingredients, making it a healthy and accessible choice for all. Whether you’re a seasoned vegetarian or just looking to try something new, this Cambodian vegetarian larb recipe is a perfect introduction to the bright, zesty world of Khmer cooking.

With its combination of fresh herbs, toasted rice powder, and tangy dressing, this dish is not only delicious but also refreshing and light. It works well as a main or a side dish, offering a satisfying texture and a delightful balance of spicy, sour, and savory notes.

Let’s dive into how you can make this authentic and delicious Cambodian vegetarian larb in your own kitchen.

Why You’ll Love This Recipe

This vegetarian larb recipe is a wonderful way to enjoy a traditional Cambodian dish with a healthy twist. Instead of meat, we use mushrooms and tofu to create a similar texture and depth of flavor.

The dish is naturally gluten-free and packed with fresh herbs like mint, cilantro, and green onions, which provide a refreshing contrast to the warm toasted rice powder.

Another reason to love this recipe is its simplicity and quick preparation time. It’s perfect for weeknight dinners or as a light lunch.

The balance of lime juice, chili, and toasted rice powder gives it an authentic Cambodian flair that will transport your taste buds to Southeast Asia. Plus, it’s versatile and easy to customize with your favorite vegetables or proteins.

Ingredients

• 200g oyster mushrooms, finely chopped
• 150g firm tofu, crumbled
• 2 tablespoons toasted rice powder (see instructions below)
• 1 small red onion, thinly sliced
• 3 green onions, chopped
• 1 cup fresh mint leaves, chopped
• 1 cup fresh cilantro, chopped
• 2 tablespoons lime juice (freshly squeezed)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon palm sugar (or brown sugar)
• 1-2 Thai bird’s eye chilies, finely chopped (adjust to taste)
• 1 tablespoon vegetable oil
• Optional: 1 small cucumber, thinly sliced (for serving)

Equipment

• Non-stick frying pan
• Small dry skillet (for toasting rice)
• Mixing bowls
• Knife and chopping board
• Measuring spoons and cups
• Serving plate or bowl

Instructions

1. Toast the rice powder: Heat a dry skillet over medium heat. Add 2 tablespoons of jasmine rice and toast, stirring frequently, until golden brown and fragrant, about 3-5 minutes. Transfer the toasted rice to a mortar and pestle or spice grinder and grind into a coarse powder. Set aside.
2. Prepare the mushrooms and tofu: Heat the vegetable oil in a non-stick pan over medium heat. Add the finely chopped oyster mushrooms and sauté until soft and slightly browned, about 5 minutes. Add the crumbled tofu and cook for another 3-4 minutes until heated through. Remove from heat and let cool slightly.
3. Make the dressing: In a small bowl, whisk together the lime juice, soy sauce, palm sugar, and chopped chilies until the sugar dissolves. Taste and adjust the balance of sour, salty, and spicy according to your preference.
4. Combine the ingredients: In a large mixing bowl, add the cooked mushroom and tofu mixture. Toss in the red onion, green onions, mint, and cilantro. Pour the dressing over the mixture and gently toss to combine.
5. Add toasted rice powder: Sprinkle the toasted rice powder over the larb and toss once more to evenly distribute its nutty flavor and crunchy texture.
6. Serve immediately: Transfer to a serving plate or bowl. Optionally, serve with fresh cucumber slices or lettuce leaves for wrapping.

Tips & Variations

For an even more authentic touch, try adding finely chopped lemongrass or kaffir lime leaves to the mixture. If you prefer a less spicy version, reduce the number of bird’s eye chilies or substitute with milder chili flakes.

You can easily swap oyster mushrooms for shiitake or king oyster mushrooms depending on availability. Adding roasted peanuts or cashews on top adds a satisfying crunch and richness.

For a vegan version, ensure the soy sauce is vegan-friendly and use coconut sugar instead of palm sugar if preferred.

To make toasted rice powder in larger batches, toast plenty of rice and store it in an airtight container for up to two weeks. This handy ingredient also enhances other Southeast Asian dishes such as Low Fodmap Appetizer Recipes.

Nutrition Facts

Serving Suggestions

This Cambodian vegetarian larb pairs wonderfully with warm jasmine rice or sticky rice to soak up the zesty dressing. For a refreshing contrast, serve alongside a light cucumber salad or fresh spring rolls.

It also works beautifully as a filling for lettuce wraps or as part of a Southeast Asian-inspired mezze platter. To elevate your meal, consider trying other flavorful dishes like our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or the vibrant Lion’S Mane Mushroom Crumble Recipes.

Conclusion

Vegetarian larb is a delightful way to enjoy the fresh, bold flavors of Cambodian cuisine without using meat. This recipe offers a wonderful balance of textures and tastes, combining juicy mushrooms, crumbly tofu, aromatic herbs, and the signature tang of lime and toasted rice powder.

It’s easy to prepare, healthy, and incredibly satisfying.

Whether you’re looking for a light lunch, a side dish, or a new addition to your meatless recipe collection, this Cambodian vegetarian larb is sure to impress. Don’t forget to explore more exciting recipes on our site, such as the tangy and sweet Lemon Straws Recipe or the comforting Instant Pot Rabbit Recipe for a non-vegetarian delight.

Give this recipe a try and enjoy a burst of Cambodian flavor in your home kitchen today!

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