Authentic Thai Pork Larb Recipe (Larb Moo)
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This authentic Thai pork larb recipe is made just like it’s served in Thailand. It’s an easy northeastern Thai salad made with ground pork, a bold dressing, and fresh herbs. Ready in just 20 minutes and naturally gluten-free!
Tip: You can easily swap the protein in this recipe; use chicken for larb gai, toss in tofu, or even try it with shrimp.
What is larb
Larb is a traditional Thai salad made with ground meat, fresh herbs, lime juice, fish sauce, and toasted rice powder. It tastes savory, tangy, and spicy. Most versions use pork or beef and are served with sticky rice and raw vegetables.
Tips for making this recipe
- One-pot: Cook the ground pork in a small pot or saucepan, then mix everything, including the dressing, herbs, and toasted rice, right in.
- No oil needed: Authentic larb pork is made without oil. The pork cooks in its own fat, so you get juicy flavor without the extra grease.
- Balance the flavors: Thai cooking is all about balancing the flavors. Taste-test the dressing after making it and adjust if needed.
- Switch up the protein: Keep the base dressing and herbs the same, and swap the pork for duck, mushrooms, or try gai tod.
Ingredient notes
Ingredients can be found at Asian grocery stores or markets. Check the recipe card at the end of this post for the exact measurements.
- Pork – Use ground pork with a little fat in it. Lean meat works, but that bit of fat gives you way more flavor and moisture.
- Toasted rice powder – Adds a nutty, toasty flavor and light crunch; made by dry-toasting glutinous rice and grinding it fine. Available at Amazon.
- Thai chili flakes – Add heat and depth to the salad; substitute with fresh chilies if preferred, but pepper flakes are traditional.
- Fish sauce – Adds saltiness and umami, it’s essential for authentic flavor. I use Megachef brand.
- White sugar
- Shallots
- Culantro – Not to be confused with cilantro; culantro has long, spiky leaves and a stronger flavor than cilantro.
- Green onions, cilantro, lime, and mint – Feel free to adjust to your taste.
How to make pork larb
Step 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 so it’s ready to go.
Step 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 larb, add a few tablespoons of water as it cooks.
Step 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!)
Step 4: Season. Add fish sauce, toasted rice powder, lime juice, sugar, and chili flakes. Toss everything together while the pork is still warm so it soaks up all that flavor.
Step 5: Finish with herbs. Add the sliced shallots, green onions, mint, culantro, and cilantro. Mix gently and serve right away.
Serving tip: Serve with sticky rice or jasmine rice, and fresh vegetables such as cucumbers, tomatoes, long beans, or Thai eggplants. You can also spoon ground pork laab into crisp lettuce wraps.
More Thai salads to try
- Nam tok moo
- Som tum Thai (papaya salad)
- Nam khao tod
- Crying tiger beef
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Authentic Thai Pork Larb Recipe
Equipment
- Knife and cutting board
- Small pot or saucepan
- wooden spoon or spatula
- Mixing bowl optional
Ingredients
- 2 cups ground pork
- 1 1/2 tbsp fish sauce
- 1 tbsp toasted rice powder
- 1 tsp white sugar
- 1/2 tsp red chili flakes, to taste
- 1 lime
- 1/4 cup shallots, chopped
- 5 leaves culantro, chopped
- 5 green onions, chopped
- 3 tbsp mint, chopped
- 3 tbsp cilantro, chopped
Instructions
- Finely chop the green onions, slice the shallots, and cut the lime. Set aside.
- In a pan or pot over low heat, cook the ground pork without oil until fully done. For a juicier version, add 3 tbsp water while cooking.
- Transfer the cooked pork to a mixing bowl, or mix everything right in the pot.
- Add fish sauce, toasted rice powder, sugar, chili flakes, and lime juice. Toss until the pork is evenly seasoned.
- Mix in the sliced shallots, culantro, green onions, cilantro, and fresh mint. Serve immediately with rice!
Notes
- Use the nutrition card in this recipe as a guideline.
Make-ahead and storage tips
- Make ahead: Keep the dressing separate and toss before serving, otherwise, the toasted rice powder will thicken and soak up all the flavors, and the fresh herbs will become soggy.
- Storing: Store any leftovers in an airtight container in the fridge for 2 to 3 days.
- Reheating: Enjoy it cold or reheat gently in a pan over low heat.
Delicious
I give this 5 stars! Excellent, even without the rice powder!
Easy to make, and sooo delicious.🥰
Thank you so much!
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.
Thanks Peter!