Name: Authentic Thai Pork Larb Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups ground pork; 1½ tbsp fish sauce; 1 tbsp toasted rice powder; 1 tsp white sugar; ½ tsp chili flakes (to taste); 1 lime; ¼ cup shallots (chopped); 5 leaves culantro (chopped); 5 green onions (chopped); 3 tbsp mint (chopped); 3 tbsp cilantro (chopped)

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If you’re looking for a quick and flavorful Thai salad, you have to try this authentic Thai pork larb recipe. It’s made the way it’s served in Thailand, with bold flavors, a properly balanced dressing, and it comes together in about 20 minutes.

Ground pork larb topped with red onions and herbs, served with garlic cloves and fresh vegetables, styled with a sticky rice basket in the background.

What readers say:

“Excellent. I have been eating variations of this dish in Thailand for 30 years. I cooked half of the pork until it was crispy and mixed with the rest of the pork. Really fantastic. Thank you.“

— Peter

What is larb?

Larb is a traditional Thai salad from northeastern Thailand (Isan), made with ground meat, lime juice, fish sauce, fresh herbs, and toasted rice powder. It has a savory, tangy, and spicy flavor and is typically served with sticky rice and fresh vegetables.

The name larb refers to a minced meat salad, and it can be made with different proteins like beef (larb neua), chicken (larb gai), or even shrimp, like in this shrimp salad.

Quick tips before you start

If you’ve never made this dish before, it can feel a bit different from what you’re used to. The way it comes together isn’t complicated, it just takes one try to really see how it works.

No oil needed: The pork cooks in its own fat, so there’s no need to add oil.
Cook over low heat: Take your time breaking up the pork. If it looks a bit dry, add a splash of water.
Taste as you go: This isn’t a “follow exactly and done” kind of recipe. Taste after mixing and adjust. More lime if it needs brightness, a bit of sugar if it’s too sharp, or fish sauce if it feels like something’s missing.
Mix when warm, not hot: The pork should still be warm when you toss everything together, but not steaming hot. That’s when the herbs stay fresh and everything comes together properly.

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Thai larb moo with minced pork, sliced shallots, fresh herbs, and dried chilies.

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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.

Top-view of ingredients for Thai pork larb: ground pork, toasted rice powder, red pepper flakes, fish sauce, white sugar, shallots, culantro, green onions, coriander, lime, and mint.

Ground pork: Use pork with a bit of fat. It makes a big difference in flavor and texture. You can also make larb using pork belly.
Toasted rice powder (khao khua): Adds a nutty flavor and a light crunch. This is what gives the salad its signature texture. Available at Amazon.
Thai chili flakes: For heat and depth. You can adjust depending on how spicy you like it.
Fish sauce: This is your main source of salt and umami. I use Megachef brand.
Fresh lime juice: Adds a fresh, tangy flavor.
White sugar: Just a small amount helps balance everything. You’re not making it sweet, just rounding out the flavor.
Shallots, green onions, mint, cilantro, culantro: These bring freshness and a bit of sharpness. You can adjust the fresh herbs based on what you like, but shallots are a must.

How to make pork larb

Chopped green onions, herbs, sliced shallots, and lime on a tray.

1. Prepare the fresh ingredients. Finely chop the green onions and fresh herbs, thinly slice the shallots, and cut the lime into wedges. Set everything aside.

Ground pork cooking in a pan with its own juices.

2. Cook the pork. In a dry pan or pot over low heat, add the ground pork and cook gently while breaking it apart. You don’t need oil. If you prefer a juicier salad, add a few tablespoons of water as it cooks.

3. Transfer to a bowl. Once the pork is fully cooked, transfer it to a mixing bowl. (Or keep it in the pot and season it directly, this is how most Thai street vendors do it.)

Cooked ground pork with chili flakes and toasted rice powder in a bowl.

4. Season. Add fish sauce, toasted rice powder, lime juice, sugar, and chili flakes. Toss everything together while the pork is still warm.

Mixing ground pork with herbs and sliced shallots in a bowl.

5. Finish with herbs. Add the sliced shallots, green onions, mint, culantro, and cilantro. Mix gently and serve right away.

Serving tip: Serve it with sticky rice or jasmine rice and some fresh greens like cucumbers, long beans, or Thai eggplants on the side. You can also turn it into lettuce wraps if you want something lighter.

Close-up of Thai larb moo made with ground pork, sliced shallots, mint, and lime dressing on a patterned blue and white plate.

Make-ahead and storage

If you want to make this ahead, keep the dressing separate and mix everything right before serving. Otherwise, the toasted rice powder will soak up the liquid and the herbs can turn a bit soggy.

Leftovers keep well in the fridge for about 2 to 3 days in an airtight container.

You can eat it cold or warm it gently in a pan over low heat, just don’t overheat it or the herbs will lose their freshness.

More larb recipes to try

Thai Tofu Larb Recipe (Egg Tofu Salad)

Thai Raw Beef Salad Recipe (Raw Larb)

Larb Ped Recipe (Thai Duck Salad)

Larb Gai Tod (Fried Chicken Larb Recipe)

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