If you love bold flavors and little prep time, this Thai larb salad is calling your name. This authentic Thai recipe features juicy ground pork, toasted rice powder, spicy chili flakes, fish sauce, lime juice, and a ton of fresh herbs.

This larb recipe delivers restaurant-level flavor in under 20 minutes with only a few easy steps! You can serve this pork larb in crisp butter lettuce cups or alongside sticky rice.

Ingredients

You can find all the ingredients for this Thai larb recipe at your local grocery market. Full measurements and links to everything I used are in the recipe card below.

• Sticky Rice: is toasted and then ground to make a toasted rice powder that adds a subtle smokiness and nutty aroma.
• Water: used to cook the pork.
• Ground Pork: the main protein. Be sure to use ground pork with a little fat so it is not overly dry.
• Shallots: are the main allium that adds a combination of onion and garlic flavors.
• Fish Sauce: is the main seasoning ingredient that is popular in Thai cuisine. It adds a salty, umami-rich punch of flavor.
• Sugar: gently sweetens and balances out the salty fish sauce flavor.
• Lime Juice: freshly squeezed lime juice brightens, adds acidity, and makes this dish super refreshing.
• Chili Flakes: are the main source of heat. Adjust the amount of chili flakes according to your preference.
• Cilantro, Mint, Green Onion: are the main herbs for the salad.

Substitutions and Additions

Substitutions

• Protein: ground chicken, beef, turkey, duck or minced mushrooms or tofu for a vegetarian alternative.
• Fish sauce alternatives: soy sauce, tamari, coconut aminos or vegetarian fish sauce.
• Sugar alternatives: palm sugar or brown sugar.
• Lemon juice: instead of lime juice.

Additions

• Herbs and vegetables: Thai basil, cabbage, cucumbers, bean sprouts.
• Heat: Thai bird’s eye chilis, chili oil, or sambal oelek.
• Garnish: crushed roasted peanuts or fried shallots

How to Make Larb

Here are the step-by-step instructions for how to make this Thai larb recipe.

1. Toast the rice in a pan over medium-low heat until golden brown. Then grind with a mortar and pestle or spice grinder until it reaches a sand texture.

2. Bring the water to a boil in a large pan over medium-high heat. Then add the pork and cook until fully cooked.

3. Turn off the heat and add the shallots and toss to combine.

4. Then combine the toasted rice powder, fish sauce, sugar, lime juice, and chili flakes.

5. Transfer to a serving tray. Mix in the cilantro, mint and green onion.

6. Serve with lettuce or sticky rice and enjoy!

Storage Instructions

This Thai larb is best served immediately. But you can store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat: Heat the pork on a stove over medium-high heat until warm. Alternatively, you can microwave covered with a wet paper towel in 30-second increments until warm. The herbs will wilt over time and be a little dull.

FAQ

Is it spicy?

Yes! This recipe is spicy from the chili flakes. You can easily make it spicier or milder by adjusting the amount of chili flakes or using fresh Thai bird’s eye chilis.

What does this dish taste like?

It has the perfect balance of spicy, savory, sour, and herbaceous. It has a bright, refreshing flavor, with a nutty, deeply savory depth from the toasted rice powder and fish sauce.

Is this recipe healthy?

Yes, this dish is high in protein from the pork, low in carbs, and packed with a good amount of fresh herbs. You can make this dish even healthier by using ground chicken or turkey.

Recipe