Thai Larb Recipe
Thai · Main course · 25 min total
A vibrant and aromatic Thai minced pork salad with fresh herbs, lime, and toasted rice powder. This quick and easy recipe brings authentic Isaan flavors to your home kitchen.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 lb ground pork
- 3 tbsp fish sauce
- 3 tbsp freshly squeezed lime juice
- 1 tbsp toasted rice powder (kao kua)
- 1 tsp red pepper flakes (or to taste)
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1/4 cup thinly sliced red onion
- 2 green onions, sliced
- 1 head butter lettuce or cabbage leaves for serving
Instructions
- In a medium skillet over medium-high heat, cook the ground pork, breaking it apart, until fully cooked and no longer pink, about 5-7 minutes. Drain excess fat if desired.
- Transfer the cooked pork to a mixing bowl. While still warm, stir in fish sauce, lime juice, toasted rice powder, and red pepper flakes. Mix well.
- Let the mixture cool for a few minutes, then add mint, cilantro, red onion, and green onions. Toss to combine.
- Taste and adjust seasoning with more fish sauce, lime juice, or chili as needed.
- Serve at room temperature or chilled, with lettuce or cabbage leaves for wrapping.
Tips
- Toasted rice powder (kao kua) can be made by dry-toasting uncooked sticky rice in a skillet until golden, then grinding to a powder.
- For a more authentic version, use ground chicken or beef instead of pork.
- Leftover larb can be stored in the refrigerator for up to 2 days; serve cold or at room temperature.
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