Authentic Thai Pork Larb Recipe

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This authentic Thai pork larb recipe is everything you want—quick, easy, and full of bold Isan flavors. It’s a northeastern Thai salad with ground pork, perfectly seasoned with fresh herbs and spices, all tossed with the most delicious dressing ever!

Thai pork larb served with fresh vegetables and Thai sticky rice.

Quick tip: You can easily swap the protein in this recipe—try it with chicken for larb gai, or make it a ground beef salad for a meaty twist!

What is larb

Larb is a classic Thai salad from Northeastern Thailand made with ground meat like pork or beef, green onions, mint, and toasted rice powder. This dish balances savory, sweet, sour, and spicy flavors with fresh herbs and spices.

Did you know? For the real Thai pronunciation, say ‘laap’ or ‘laab’ (ลาบ) — just leave out the ‘r’!

An easy salad you won’t stop making

Thai food just wouldn’t be complete without all those amazing spicy dishes, and this one is right up there as one of my all-time favorites! We’re talking juicy ground pork tossed with red pepper flakes, toasted rice powder, and a whole lot of fresh herbs like coriander and culantro.

Close-up of authentic Thai pork salad served in a white dish.

It’s the kind of ground meat salad that works for lunch, dinner, or whenever you need something light, quick and easy, and meal-prep friendly.

You get that perfect balance of tangy, sweet, spicy, and savory that’s way better than any takeout or Thai restaurant version. Plus, it’s super easy to make—just a few ingredients and a quick mix, and you’re done!

Best thing? This is a healthy recipe! Larb moo is low in calories, low-carb, and packed with protein. Perfect for tomorrow’s lunch too—make a batch ahead, and just toss it together when you’re ready.

Close-up of Thai larb moo served with shallots and fresh herbs.

I love having it for a light dinner with some rice, but you can also go for Thai lettuce wraps. They’re fresh, crispy, and oh-so-delicious! Perfect dish for busy weeknights!

Thai woman enjoying a plate of larb salad.

Can’t get enough of this tasty salad (just like me)? Try fried chicken larb for a crispy twist, the mushroom version for veggie fans, or the shrimp option for seafood lovers!

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.

Ingredients for Thai pork larb recipe: ground pork, toasted rice powder, red pepper flakes, fish sauce, white sugar, shallots, culantro, green onions, coriander, lime, and mint.

Ground pork – In Thailand, larb salads are often made with minced pork or beef, but you can easily swap it for shrimp, chicken, turkey, duck, or tofu if you prefer.
Toasted rice powder – Also known as khao khua, this is made by dry roasting glutinous rice and then crushing it. It adds a nutty flavor and a slight crunch to the salad. You can make it at home or buy it online at Amazon.
Thai chili flakes – Red pepper flakes (prik bon) add heat and flavor. You can also use fresh chilies like bird’s eye chilies, serrano, or jalapeños, but dried chilies are recommended.
Fish sauce – A key ingredient in many Thai dishes, fish sauce provides a unique umami and salty flavor.
White sugar – Used to balance out the spicy and salty flavors in Thai cuisine. Avoid brown sugar or palm sugar for this recipe.
Shallots – Thai shallots are ideal, but you can substitute them with red onions.
Culantro – Not to be confused with cilantro; culantro has long, spiky leaves and a stronger flavor than cilantro.
Green onions, coriander, lime, mint – Feel free to adjust the amount of these herbs to suit your taste.

How to make larb pork

Pro tip: This dish can be enjoyed dry or saucy, and both ways are delicious! If you prefer it on the drier side (like me), make sure you choose ground meat with a bit of fat. For a saucier version, simply add 3 tablespoons of water while cooking the pork.

Fresh herbs, shallots, and lime prepared in a bamboo dish.

Step 1: Finely chop the green onions, slice the shallots, and cut the lime.

Step 2: In a pot or pan over low heat, cook the ground pork without oil until done. For a saucier dish, add 3 tablespoons of water while cooking.

Step 3: Transfer the cooked pork to a mixing bowl, or toss the salad right in the pot, like Thai street food vendors do.

Step 4: Add fish sauce, toasted rice powder, sugar, red pepper flakes, and lime juice to the pork. Toss everything together well.

Thai pork larb ready in a mixing bowl with a wooden spoon.

Step 5: Add the shallots, culantro, green onions, mint, and coriander. Serve your laab moo immediately and enjoy!

What you’ll need to get cooking

Here’s what you’ll need to make this recipe:

Mortar and pestle, food processor, or spice grinder (for grinding the toasted rice powder and Thai chili flakes)
Measuring spoons and cups
Cutting board and a sharp knife
Pot or pan
Mixing bowl
Spoon for mixing

Recipe tips and tricks

No oil: Authentic larb is made without oil, relying solely on the meat’s natural fats during cooking.
Make it your own: Taste as you go and adjust the seasonings to find your perfect balance. Thai cooking is all about flavor balance.
One-pot dish: Cook the pork in a small pot or saucepan, then mix in the dressing and fresh herbs right there. Less mess, more yum!
Pick the right pork: Go for ground pork with a bit of fat—it makes all the difference with extra flavor and juiciness.

How it’s traditionally served

Here’s how to eat larb: In Thailand, this dish is eaten any time of the day usually with Thai sticky rice, but steamed jasmine rice works too. Top with fresh herbs, lime juice, and extra red pepper flakes. Add fresh vegetables like cucumbers, tomatoes, long beans, or Thai eggplants, or spoon it into lettuce leaves for tasty wraps!

Bird's eye view of Thai pork larb salad with fresh vegetables and Thai sticky rice.

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.

Frequently asked questions

Is this recipe gluten-free?

Yes, this salad is gluten-free, but make sure to double-check the labeling of your store-bought ingredients like fish sauce.

Is larb served hot or cold?

It is typically served warm or at room temperature, but it can also be enjoyed cold. The meat is cooked, then tossed with herbs, spices, and dressing before serving.

More delicious Thai salads you need to make

Som tum Thai (Thai papaya salad)
Nam khao tod (crispy rice salad)
Larb ped (minced duck)
Crying tiger beef
Nam tok moo
Thai tofu larb

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