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Authentic Thai pork larb recipe is quick and easy, and full of that authentic Isan flavor. This Northeastern Thai salad is made of ground pork, perfectly seasoned with fresh herbs and spices, and tossed with the best dressing ever! Serve with Thai sticky rice for a healthy lunch or light dinner.
After making this, try some of these other healthy ground meat salads: larb ped recipe, made with ground duck – or larb gai salad, made with ground chicken.
Table of Contents
What is Thai larb
Thai larb is a classic Thai salad originating from Isan, Northeastern Thailand. It’s a staple in Thai cuisine that’s often made with ground meat like pork or chicken, and tossed with an array of fresh herbs and spices. Its flavors are usually a mix of salty, sweet, sour, and spicy.
Thai pork larb recipe
Thai food wouldn’t be complete without all its spicy salads, and I’m all about Thai pork larb!
In Thailand, we pronounce it as laab or laap (ลาบ).
It’s basically a tasty mix of ground pork tossed with a mix of red pepper flakes, toasted rice powder, and fresh herbs.
And this classic Thai dish is so much better to make at home, forget takeout and Thai restaurants. This easy larb recipe has that perfect balanced salad sauce – sour, sweet, spicy, and savory – all together in one meaty dish.
You can whip up this salad and use it as a filling in some crisp Thai lettuce wraps for some serious comfort food. The lettuce wraps add a refreshing note and a perfect crunch.
Feel free to adjust the seasonings to your taste. Add more red pepper flakes to turn up the heat, or simply omit it for the kids. Either way, it’s going to be delish.
Here are some of my favorite Thai salad recipes to try later: nam tok moo, crying tiger steak, and of course som tum Thai – the classic green papaya salad.
Why try this pork laab recipe
- Easy weeknight dinner: This recipe comes together faster than takeout delivers. It’s the ideal dish for your busy nights. For meal prep, you can simply prep everything ahead of time and then toss when you’re ready.
- Main or side: Larb salad is incredibly versatile. It’s great as a lunch option, but doubles as a light dinner with rice.
- Healthy: Low-carb, lots of protein, and low in calories!
- Unique: I bet you’ve tried countless vegetable salads, but have you ever tried this refreshing ground meat salad?
Also try some of these unique larb recipes: fried chicken larb for a crispy twist, mushroom larb recipe for a vegetable-rich variation, and shrimp larb recipe with seafood!
Isan cuisine
Isan is the Northeastern region of Thailand and the border with Laos. In Isan, spicy Thai salads are a daily staple.
We have our own twist on papaya salad, som tam pla ra, with pungent fermented fish sauce.
This Thai raw beef salad recipe, or raw larb (koi neua), might be unusual to some, but it’s a staple in the rural region.
It’s a region known for it’s bold, spicy flavors, and love for fresh ingredients like vegetables and spices.
This pork larb salad is another staple in the region, often offered at street food markets or at food stalls at the side of the road.
Ingredients
For the exact measurements, please scroll down to the recipe card at the end of this post.
- Ground pork – If you ever were to order a portion of larb in Thailand, you’d likely get it served with minced pork. If pork is not your thing, you’ve got options. You can swap the pork for beef, shrimp, chicken, or even duck.
- Toasted rice powder – Toasted sticky rice, or khao kua, is made by dry roasting glutinous rice in a pan and then crushing it with a mortar and pestle. It adds a crunchy texture and nutty flavor that’s simply irresistible. For authentic flavor, don’t skimp on it. You can make it yourself or find it at any Asian grocery store.
- Thai chili flakes – Thai larb is usually tossed with red chili flakes (prik bon) to give it more flavor and heat. Alternatively, you can use fresh chilies like Thai chilies, serrano, or jalapeños. For an authentic dish, use dried chili flakes.
- Fish sauce – The key ingredient in many iconic Thai dishes, fish sauce brings umami and a salty flavor that’s unique and irreplaceable. It’s made from fermented fish and salt, but don’t let that stop you from using it.
- White sugar – A bit of sugar is crucial for balancing out the salty and spicy flavors. In Thai cuisine, we often use sugar to round out the overall flavors. Tip: If your salad is too spicy, try adding a bit more sugar. For this salad, avoid using brown sugar and palm sugar.
- Shallots – If you can, use Thai shallots. They bring a distinct, sweet and mildly spicy flavor. They’re smaller than the ones you’d find in Western countries, but they pack a punch. Substitutable for red onions.
- Culantro – Don’t confuse this herb for cilantro. Culantro has long, spiky leaves with more intense flavors. It’s often used in Thai cooking and Southeast Asian cuisine for its fresh, herbal notes.
- Green onions, coriander, lime, mint – Each ingredient makes every bite deliciously refreshing, tangy, and fragrant in its own way.
Cooking instructions
Quick tip: Larb can be on the dry side or with a saucy dressing. I love the dry version. If you want to try the dry version, make sure to pick ground meat with some fat. If you prefer saucy, just add 3 tablespoons of water while cooking your ground pork.
1. Preparation: Chop the green onions, finely slice the shallots, and cut the lemon.
2. Cook ground pork: Place a pot or pan over low heat. Add the pork and cook without any oil until it’s done. For a saucy dressing, add 3 tablespoons of water.
3. Mixing bowl: Transfer your cooked pork to a mixing bowl. Another option is to toss the salad in your pot, which is often done by street vendors in Thailand.
4. Add seasonings: Add the fish sauce, toasted rice powder, sugar, red pepper flakes, and lime juice. Toss well to mix.
5. Add herbs and serve: Gently mix in the shallots, culantro, green onions, mint, and coriander. Serve immediately.
Leftover ground pork? Use it in one of my popular minced pork stir-fry recipes: khua kling, a Thai dry mince curry – and pad kra pao, classic street food with Thai basil.
Kitchen tools
Here’s what you’ll need:
- Mortar and pestle, food processor, or spice grinder for grinding the toasted rice powder and red pepper flakes
- Cutting board and chopping knife
- Measuring spoons and cups
- Spoon for stirring
- Mixing bowl
- Frying pan
Larb moo Recipe tips and tricks
- Saucy dressing: Add 3 tablespoons of water while cooking the pork if you prefer a “saucy” larb.
- Less cleanup: Cook your pork in a small pot or saucepan. Once it’s done, take it off the heat and mix in the dressing and fresh herbs in the same pot.
- Fatty pork: Go for high-quality ground pork that has a bit of fat to it. This adds extra flavor and juiciness.
- No oil: Using oil in minced pork larb is a culinary no.
Taste-testing
In Thai cuisine, taste-testing is a tradition. In our Thai restaurant, we tasted dishes multiple times before serving them. That’s why the measurements in online Thai recipes are to be used as guidelines.
Whether you’re a fan of spicy food, tangy, salty flavored – feel free to adjust the seasonings.
When it comes to Thai larb and Thai food, it’s important to make it right for you. Taste and adjust as you go!
How to serve
In Thailand, larb is eaten as a main-dish, often with Thai sticky rice or jasmine rice. You can add a variety of fresh vegetables like cucumbers, tomatoes, yard long beans, Thai eggplants, or others.
Garnishing options
- Fresh herbs of your choice
- A drizzle of lime juice
- Red pepper flakes
Lettuce wraps
For a light meal, spoon the larb onto crunchy lettuce leaves and enjoy them as wraps. The crunchy lettuce makes the meat taste even better. Check out this Thai ground beef lettuce wraps recipe for inspiration.
How to store
It’s best to consume Thai pork larb the day of preparation. The toasted rice powder doesn’t keep well when mixed with other ingredients – it absorbs the flavors and acts as a thickener.
If you do decide to store your leftovers, do so in an airtight container in the refrigerator. They’ll keep well for up to 2–3 days.
Reheating instructions: You can enjoy the leftovers cold, or gently reheat them in a pan over low heat.
Frequently asked questions
What is pork larb made of?
Pork larb is made of cooked ground pork, mixed with other traditional Thai ingredients. Key ingredients in this healthy Thai salad are fish sauce, shallots, coriander, lime, mint, and toasted rice powder. The dish originated in Laos but is commonly found throughout Thailand as well.
How to eat larb?
A variety of fresh or steamed vegetables, including cucumber, lettuce, tomatoes, and yard long beans, are frequently served with larb. It is often served with some sticky rice or white rice and is suitable for both lunch and dinner.
What is larb in Thai?
Larb in Thai means “to chop finely”, which is fitting since larb salads are often made of ground meat.
Is this recipe gluten-free?
This recipe is gluten-free, but make sure to double-check the labeling of your store-bought ingredients like fish sauce.
More Thai salad recipes you’ll love
- Spicy lao cucumber salad recipe
- Thum khao poon recipe
- Yum pla muk recipe
- Thai mango salad
- Thai tuna salad
- Nam khao tod
- Yum nua
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Authentic Thai Pork Larb Recipe
Author:Praew Cooking Method:Stovetop Cuisine:Thai Cuisine, Isan Cuisine Courses:Salad, Dinner, Side Dish Recipe Keys: egg-free Egg Free high-protein High Protein Low Carb Low Fat nut-free Nut Free Spicy
Prep Time5 minCook Time10 minTotal Time15 mins
Servings:2 Calories:286
Description
This authentic Thai pork salad recipe comes together in 15 minutes with the best of Thai flavors.
Ingredients
Meat
Instructions
-
Chop the green onions, finely slice the shallots, and cut the lemon.
-
Place a pot or pan over low heat. Add the pork and cook without any oil until it’s done. For a saucy dressing, add 3 tablespoons of water.
-
Transfer your cooked pork to a mixing bowl. Another option is to toss the salad in your pot, which is often done by street vendors in Thailand.
-
Add the fish sauce, toasted rice powder, sugar, red pepper flakes, and lime juice. Toss well to mix.
-
Gently mix in the shallots, culantro, green onions, mint, and coriander. Serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 286kcal
- % Daily Value *
- Total Fat 12.8g20%
- Total Carbohydrate 13.6g5%
- Dietary Fiber 2.5g10%
- Sugars 4g
- Protein 29.1g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use the nutrition card in this recipe as a guideline.
- For variations, try beef, chicken, or shrimp.
- Pair with sticky rice and fresh vegetables for a complete meal.
Keywords: larb recipe, Thai pork larb
