Larb is a Laotian or Thai pork salad loaded with big flavours of lime, chili and fresh herbs. Hot. Sour. Spicy. There is lots to love here.
It’s is easy to make too. Crazy big tastes that come together in no time flat. Want something to impress? Have no time to cook? Larb to the rescue. Really easy. Really tasty.
Larb is meat salad
Think about it. A meat salad. I have a hard time reconciling those two words. But that’s what it is. Wonderful concept really.
And it’s about as hard as making any other salad. Toss some ingredients in a vinaigrette. Serve. Eat. Done.
Technically larb can be served with raw or cooked ground pork. I’m going to err on the side of safety and go with the cooked version. It makes a wicked beef tartare too.
But for pork I’m going to stick with cooked. I’m just not adventurous enough I guess. That’s OK. I can live with that.
To brown or not to brown
This is a tough one. And you will have to decide for yourself. Larb is usually done with poached pork. That’s a nice way of saying boiled. That’s usually enough to make me run in the other direction.
But not here. It works. The seasoning is strong. You don’t really notice. The texture is good.
In the Shan state they do a version that’s fried. Browned. Maillard reaction. This is where my instinct usually take me. But the texture isn’t as good. A bit toothier. It’s a trade-off. You decide.
I’ve done it poached here. You can brown it instead. Same recipe otherwise. Just fry it off at the start and follow the recipe from there. It really is a tough call.
Rice powder is important
Do not make this and leave out the rice powder. Just don’t do it. Think of it as the flavour glue. It adds to the texture. But the magic is as a thickening agent.
Gets all that salty, sour goodness to stick to the pork. So you don’t get a puddle of flavour in the bottom of the bowl. Just do it. Please.
It’s easy to make. Take some jasmine rice. Toss it in a dry skillet. Roast it until it’s golden brown. Let it cool. Grind it in a spice maker. Don’t fear the rice powder.
Lettuce wraps make larb fun food
Who doesn’t like a lettuce wrap? A bit of larb. A bit bit of sticky rice. Some fresh herbs. A bit of minced fresh chili. You know you want it. I know I do.
Or serve it with rice. Simple. Rice. Pork. Chilies. That’s good living. Rice noodles work too. Hot larb with stir fried rice noodles is completely unconventional but works well.. Toss in a little sambal oelek for a spicy pork noodle dinner.
Any way you serve it larb is a wonderful, incredibly simple dish to make. Sometimes simple and pure is best. This is one of those times…
Thai larb salad
Ingredients
Cook the pork
- 1 lb ground pork
- 1 cup water
- 1 tbsp fish sauce
Thai larb pork salad
- 1/4 cup shallots sliced thin
- 3 tbsp rice powder
- 3 tbsp fish sauce
- 4 tbsp lime juice fresh
- 1/2 tsp sugar
- black pepper a few grinds to taste
- 1 tbsp gochugaru
- cilantro, mint leaves, red chilies to garnish
- lettuce and sticky rice to serve
Instructions
Rice powder
- Pre-heat a small dry skillet over medium low heat. Add about a 1/4 cup of white rice and toast until golden brown. This takes 3-4 minutes depending on how hot your pan is. Don't let it burn.
- Let the rice cool fully (take it out of the pan if you are in a hurry) and transfer it to a spice grinder. Grind to a powder consistency. Or use a mortar and pestle if you'd like. You will have more than you need for this recipe.
Pre-cook the ground pork (or chicken)
- Combine the pork, water and fish sauce. Really break up the ground meat. You don't want big clumps. It will cook unevenly. Bring to a simmer.
- Simmer until the pork or chicken is cooked. This takes around 6-7 minutes. Drain the pork.
Make the larb
- Toss the pork with the rice powder and gochugaru. Add the shallots, fish sauce, lime juice, sugar and black pepper and stir to combine.
- Garnish with what you like. Red or green chili, cilantro and mint all work nicely. Serve with sticky rice and lettuce. Make lettuce wraps. Or don't. Just eat it with rice or cool rice noodles. All good.
Ahhh Romain, I love your blog.
Just a few suggestions on your larb with the way I like to enjoy it (oh and yes I really do enjoy it).
1) to boil or brown, go half way! I was always taught to make larb in a saucepan (with just a tablespoon or 2 of cold water) and the important thing is not to keep the heat too high so the meat doesn’t brown as such but kind of stews in its own juices. This way you keep the moisture without losing flavour when you discard the poaching water after cooking.
2) Yes sticky rice is a staple and should not only be consumed with larb but also any other dish from the Isaan region (including Som Tum) I tend not to eat rice though and so for me I always eat (and have been guided to eat) with the other essential side for any other Isaan dish, which is…
3) FRESH VEGETABLES!!
Yep that’s right fresh vegetables and I notice you use lettuce leaves but make sure to choose a really crispy, crunchy lettuce like Cos/romaine. Alternatively in the provinces through the Isaan region this would usually be raw cabbage leaves which I find are the best choice. Raw green beans and crispy, crunchy cucumber is also refreshing (especially good at cutting through the heat) but always should include lots of fresh herbs such as coriander, and Thai basil but also consider (if you can source them) saw tooth coriander, cha om, wasabina.
Thanks for the tips. All good advice!
This has been my favorite dish since i traveled around southeast Asia. I make it every week if i have fish sauce, but difficult to find in the small town i live. Can you share a good homemade recipe for the sticky rice? (don’t have those bamboo bowls…)
thanks, love this site
Haha. I am still working on making decent sticky rice. As soon as I figure out a way that works consistently you can be certain I will post it here.
Thanks for the kind words!
OMG this sounds sooo good! Making for dinner!!!
Hope you like it. Makes a nice easy but tasty weeknight dinner for sure!