Larb Hed (Thai Mushroom Larb Recipe)
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This traditional Thai mushroom salad recipe (larb hed) is made with fresh enoki mushrooms tossed with fragrant herbs and a spicy chili-lime dressing. It’s ready in just 20 minutes and perfect for a light lunch or summer dinner.
What is mushroom larb?
Mushroom larb, known in Thailand as larb hed (ลาบเห็ด), is the mushroom version of Isan’s famous larb salad. It’s popular throughout Northeastern Thailand, where larb is made with everything from pork (larb moo) and chicken (larb gai) to fish, mushrooms, and even bamboo shoots.
Like every traditional larb salad, it’s dressed with fish sauce, fresh lime juice, Thai chilies, and toasted rice powder (khao khua), which gives the salad its signature nutty flavor and light crunch. Fresh herbs like mint and coriander are added just before serving.
Larb hed is usually served warm or at room temperature with sticky rice and fresh vegetables such as cabbage or lettuce. Some versions are completely vegetarian, while others include a little ground pork for extra richness.
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Enoki mushrooms: I love enoki for this recipe because they stay tender with a slight bite after blanching. Oyster, shiitake, shimeji, or a mix of Asian mushrooms all work well too, so use whatever you can find.
- Ground pork: If you’d rather make it vegetarian, simply leave out the pork or replace it with tofu or your favorite plant-based mince.
- Fish sauce: A good fish sauce gives the salad its salty, savory depth. I usually use Megachef. For a vegetarian version, replace it with soy sauce or mushroom seasoning sauce.
- Fresh lime juice: Freshly squeezed lime juice makes all the difference here. It gives the salad its bright, refreshing flavor.
- White sugar: You only need a small amount to round out the sour lime juice and salty fish sauce.
- Toasted rice powder: This is what gives larb its signature nutty flavor and light crunch.
- Thai chili flakes: Start with less if you’re unsure about the heat. You can always add more after tasting.
- Shallots: Add a mild sweetness and a little crunch.
- Mint, coriander (cilantro), and culantro: These are what make mushroom laab taste fresh. If you can’t find culantro, simply add a little extra coriander.
How to make larb hed
1: Cook the mushrooms. Trim off the roots of the enoki mushrooms and rinse them under cold water. Blanch them in boiling water for 1–2 minutes, just until tender but still slightly firm. Drain well and gently squeeze out any excess water.
2: Cook the pork. While the mushrooms drain, cook the ground pork over medium heat until fully cooked. I usually cook it with a little water, but 1 tablespoon of neutral oil works just as well if that’s what you prefer. Drain off any excess liquid and let it cool slightly before mixing.
3: Toss the salad. Add the mushrooms, cooked pork, fish sauce, sugar, toasted rice powder, Thai chili flakes, shallots, mint, coriander, culantro, and fresh lime juice to a large mixing bowl. Toss gently until everything is evenly coated.
4: Serve. Transfer the mushroom salad to a serving plate and serve immediately with sticky rice and fresh vegetables like cabbage or lettuce.
How to store & reheat leftovers
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Make ahead: Keep the cooked mushrooms and pork separate from the herbs and dressing. Toss everything together just before serving for the freshest flavor and texture.
- Reheat: Larb hed is usually served at room temperature, so I don’t normally reheat it. If you prefer it warm, gently heat the mushrooms and pork before mixing them with the fresh herbs and dressing.
For the best texture and flavor, I recommend eating the salad the day it’s made while the herbs are still fresh and fragrant.
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Larb Hed (Thai Mushroom Larb Recipe)
Equipment
- cutting board and knife
- Medium pot or saucepan
- Fine mesh strainer
- Mixing bowl
Ingredients
- 2½ cups enoki mushrooms
- ½ cup ground pork
- 3 shallots, sliced thinly
- 1 tbsp toasted rice powder
- 1 tsp chili flakes, to taste
- ½ lime
- 1 tsp white sugar
- 1½ tbsp fish sauce
- 8 leaves culantro, chopped
- ¼ cup coriander, chopped
- ¼ cup mint, chopped
Instructions
- Blanch the mushrooms. Trim off the roots of the enoki mushrooms. Blanch them in boiling water for 1–2 minutes, then drain well and gently squeeze out any excess water.
- Cook the pork. Cook the ground pork over medium heat until fully cooked. You can cook it with a few tablespoons of water or 1 tablespoon of neutral oil, then drain off any excess liquid.
- Toss the salad. In a large bowl, combine the mushrooms, cooked pork, shallots, toasted rice powder, chili flakes, fish sauce, lime juice, sugar, culantro, coriander, and mint. Toss gently until everything is evenly coated.
- Serve. Transfer to a serving plate and serve immediately with sticky rice and fresh vegetables, if desired.
Notes
- Use the nutrition card in this recipe as a guideline.