📝 About This Recipe
Hailing from the Isan region of Northeast Thailand, Larb is a vibrant 'meat salad' that perfectly captures the four pillars of Thai flavor: salty, sour, spicy, and sweet. This dish features succulent minced pork tossed with an explosion of fresh mint, cilantro, and shallots, all tied together by the smoky, nutty crunch of toasted rice powder. It is a refreshing, protein-forward masterpiece that serves as a celebratory centerpiece or a quick, soul-satisfying weeknight meal.
🥗 Ingredients
The Toasted Rice Powder (Khao Khua)
- 2 tablespoons Uncooked glutinous (sticky) rice (jasmine rice can be used as a substitute)
The Protein Base
- 1 pound Ground pork (can substitute with ground chicken or turkey)
- 1/4 cup Water or chicken stock (used to 'water-fry' the meat for a tender texture)
The Dressing
- 3 tablespoons Fish sauce (high quality, such as Red Boat or Megachef)
- 3-4 tablespoons Lime juice (freshly squeezed is essential)
- 1-2 tablespoons Thai dried chili flakes (adjust based on heat preference)
- 1/2 teaspoon Palm sugar or granulated sugar (to balance the acidity)
Aromatics and Herbs
- 3 pieces Shallots (thinly sliced)
- 1/2 cup Fresh mint leaves (torn if large)
- 1/2 cup Cilantro (roughly chopped, including stems)
- 2 stalks Green onions (thinly sliced)
- 2-3 leaves Culantro or Sawtooth herb (optional, finely chopped)
For Serving
- 1/4 head Green cabbage (cut into wedges)
- 4-6 pieces Long beans or green beans (raw and crunchy)
- 1 piece Cucumber (sliced into rounds)
👨🍳 Instructions
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1
Begin by making the toasted rice powder (Khao Khua). Place the raw rice in a small dry skillet over medium-low heat.
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2
Toast the rice for 5-8 minutes, stirring constantly, until it turns a deep golden brown and smells like popcorn. Do not rush this or the rice will be gritty.
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3
Transfer the toasted rice to a mortar and pestle or a spice grinder. Grind until it reaches a coarse, sandy texture, then set aside.
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4
In a medium saucepan or wok, add the 1/4 cup of water or chicken stock and bring to a simmer over medium-high heat.
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5
Add the ground pork to the liquid. Use a wooden spoon to break the meat into small crumbles.
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6
Cook the pork for 3-5 minutes until just cooked through and no longer pink. Avoid overcooking to keep the meat juicy.
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7
Remove the pan from the heat. It is important to mix the dressing while the meat is still warm but not boiling hot.
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8
Stir in the fish sauce, lime juice, sugar, and dried chili flakes. Toss well to ensure the meat is fully coated.
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9
Add the sliced shallots and green onions. The residual heat will slightly soften them and release their sweetness.
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10
Add 1.5 tablespoons of the toasted rice powder. Save the remaining powder for a final garnish.
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11
Gently fold in the fresh mint, cilantro, and culantro (if using). Stirring too vigorously can bruise the herbs.
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12
Taste the Larb. It should be a punchy balance of salty, sour, and spicy. Add more lime or chili if desired.
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13
Transfer the mixture to a serving plate and sprinkle the remaining toasted rice powder over the top for extra crunch.
💡 Chef's Tips
The toasted rice powder is the 'soul' of this dish; never skip it or use pre-ground rice flour. Use 'water-frying' instead of oil to cook the meat; this keeps the dish light and allows the dressing to penetrate the protein better. Always use fresh lime juice; bottled juice lacks the bright citrus oils necessary to cut through the savory pork. If you prefer a milder dish, remove the seeds from your dried chilies before grinding them into flakes. For the most authentic experience, use a higher fat content pork (around 80/20) for better flavor and mouthfeel.
🍽️ Serving Suggestions
Serve with a side of warm Thai Sticky Rice to soak up the flavorful juices. Provide a platter of raw 'cooling' vegetables like cabbage wedges, cucumber slices, and long beans. Pair with a cold, crisp Thai lager or a dry Riesling to complement the spice. For a low-carb option, serve the Larb inside large butter lettuce leaves as wraps. Serve alongside a green papaya salad (Som Tum) for a complete Isan-style feast.