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Thai Larb

Thai Larb

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Larb is one of our favorite recipes to make for friends and family. Adjust the amount of chiles and Sriracha as needed.



  • 2 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 2 tablespoons (packed) light brown sugar
  • 1/2 teaspoon Sriracha sauce


  • 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1/2 cup coarsely chopped shallots
  • 2 tablespoons thinly sliced lemongrass
  • 2 kaffir lime leaves, thinly sliced
  • 1 small red Thai chile, thinly sliced
  • 1 garlic clove, thinly sliced
  • 2 teaspoons fish sauce (such as nam pla or nuoc nam)
  • 3 tablespoons peanut oil or canola oil, divided
  • 8 small iceberg lettuce or hearts of romaine leaves
  • Cilantro tender leaves and stems

Recipe Preparation


  • Stir all ingredients in a small bowl to blend; set dressing aside.


  • Combine first 8 ingredients in a food processor. Drizzle 1 Tbsp. oil over and pulse until chicken is very finely chopped. Heat remaining 2 Tbsp. oil in a large heavy nonstick skillet over medium–high heat. Add chicken mixture and sauté, breaking up into small pieces with the back of a spoon, until chicken is starting to turn golden brown and is cooked through, about 6 minutes.

  • Place 2 lettuce leaves on each plate. Top leaves with chicken mixture, dividing evenly. Garnish with cilantro and spoon reserved dressing over.

Recipe by Jeanne Thiel Kelley,Photos by Mar a del Mar Sacasa Ennis IncReviews SectionWe just going to ignore the fact that the recipe developer needs to stay in their lane when it comes to recipe development if they're going to be blatantly flippant about spelling in foreign languages?"nam pla or nuoc nam"1. It's nuoc MAM not NAM. Nam depending on tone means man. Man water? Is that what you want in your recipe?2. Just because it's nam pla in Thai does not mean Vietnamese uses the same words. Surprise! Totally different countries and languages!น้ำ (na) is water ปลา (pla) is fish. Nước is water, mắm can be roughly translated to fermented.3. They're the same thing. Saying "or" makes people think you're talking about brands when you're not.You want to be inspired by Asian recipes? More power to you. Respect the ingredients and culture.Loved this recipe!! I initially wasn’t so sure about pulsing the chicken and ingredients together but the dish came out beautifully and boy was it tasty! I’ll definitely be making this again!!AnonymousManhattan, NYC06/04/20This recipe appears to be missing some critical components of traditional Thai larb; toasted and ground rice (sticky), fresh mint leaves, chili flakes or ground fresh chili paste instead of Sriracha, and palm (or even coconut) sugar before brown. Sometimes scallions. Also the kaffir lime leaves and lemongrass are an unusual addition, though I'm sure it's a fine variation.It should be noted, this can also be made with ground pork, beef or even browned crumbled tofu or plant-based substitute.AnonymousNew York, NY05/28/20This was a great recipe, good job! One thing: this recipe features authentic Thai ingredients like kaffir lime leaves (which I agree are great) but then you recommend brown sugar. This is a substitute for palm sugar, which you should be using instead.It's just weird because, again, the recipe goes out of its way to use authentic and relatively hard to source ingredients and then compromises on the sugar. In any case, if you make this, use palm sugar if you can. Overall, great work.

Larb Gai + Video

Larb Gai is with chicken, but it can be made with any type of ground meat ( pork, beef, or turkey). This dish is quick and easy to make with very few ingredients.

The only one that may be difficult to find is the toasted rice powder, which gives Larb it's unique flavor and texture. You can find pre-made toasted rice powder in Asian stores or here on Amazon, but it's also easy to make your own.

Authentic Thai larb recipe (larb moo ลาบหมู) – Thai Recipes

Thai larb, often made with minced pork (larb moo ลาบหมู), is one of the most popular Thai street food dishes. Though on the streets of Thailand it’s most of the time made with pork, you can also find it made with minced chicken, or even minced duck. I also like versions of larb made with roasted catfish, known as larb pla duk. But anyway, for the Thai larb recipes I’ll be using minced pork, but feel free to substitute whatever other meat you’d like. Even mushrooms or tofu works well. Thai larb is a meat salad dish. Along with the meat you choose, you mix in some fish sauce, lots of lime juice, chili flakes, shallots, and some herbs to freshen things up. In Thailand when you eat larb it’s normally an Isaan dish, so it’s often eaten together with green papaya salad ( and eaten along with Thai sticky rice. I love the flavors in this dish, and especially love how the meat is so refreshing and flavorful.

As long as you have all the ingredients on hand, and as long as the “khao kua” or toasted sticky rice is prepared in advance, this Thai larb recipe is extremely easy to prepare and should only take a few minutes to make. You begin with cooking the minced pork, and from there you don’t need to cook anything else, you just start to mix in all the dressing ingredients. Again, like with all Thai recipes and cooking, be sure to taste test plenty of times until you have your larb tasting exactly the way you want it to taste – I especially love spicy and sour.

Ok, here is your ingredients list for this authentic Thai larb recipe:
About 5 tablespoons of uncooked Thai sticky rice (this is going to be toasted and used as an ingredient in the dish)
300 grams (1 pound) minced pork
½ – 1 tablespoon of chili flakes (prik bon)
1/8 tablespoon of sugar (just a pinch)
½ tablespoon of fish sauce
1 – 2 limes (I used the juice from about 1.5 limes)
3 – 4 small shallots (Thai shallots are only about the size of grapes, so if you have bigger shallots just use however much you want)
A few leaves of culantro, which is a little like cilantro, if you can’t find any, you don’t need to use it
3 – 5 spring onions (green onions)
About 20 leaves or so of fresh mint

I am creating these Thai street food recipes as a resource for authentic Thai cooking – and by authentic I mean real everyday meals and food that you could eat when you’re in Thailand. If you follow this recipe you’ll be tasting the same food that you could get on the streets of Bangkok or Chiang Mai. Enjoy this recipe, and be sure to give this video a quick thumbs up, and let me know if you have any questions in the comments below.


Step 1

Toasted sticky rice (khao kua)

First step is to make the toasted rice (khao kua ข้าวคั่ว).
Heat a frying pan on low heat, toss in the uncooked Thai sticky rice (no oil). Stir continuously, kind of like you’re roasting peanuts or coffee. Toast the rice until it turns from white to golden yellow, almost to the point where it looks like brown wheat. It will also be very fragrant and smell almost like popcorn. It took me about 15 minutes or so.
Once the rice is finished toasting, and has cooled off a bit, put it into your stone mortar and pestle. Pound the rice until it turns into a coarse powder (a blender or food processor will also work fine). Put your toasted sticky rice powder in a bowl aside.

Add 300 grams of minced pork to a small sized saucepan with a handle. Fry the pork, breaking it into small minced pieces, until it’s fully cooked all the way through. For best flavor, leave all the oils that come out (but if you want to be healthier, you can also drain the pork oil, and add in a splash of water instead). Take the pork off the heat.
Leaving the pork in the same pot, add 1 heaping tablespoon of the toasted rice powder into the pork. Also toss in ½ - 1 tablespoon of chili flakes.
Add a pinch of sugar, ½ tablespoon of fish sauce, and squeeze in the juice from 1 - 2 limes (I used about 1 ½ full limes, but I like it quite sour).
Give the pork and the seasoning a quick stir.
Peel and slice the shallots, finely mince about 5 green onions and a few culantro leaves (if you have them), and just pluck about 20 or so mint leaves off the stem. Throw everything into the saucepan with the pork.
Give the larb moo a good mix, making sure all the spices and dressing coats the pork.
Taste test. See if it needs more fish sauce for saltiness, lime juice, or chili flakes. Get it the way you want it.
Dish it out onto a plate and garnish with more mint leaves, Thai sweet basil, and culantro.

In Thailand, larb moo (ลาบหมู) is normally eaten along with a plate of Thai sticky rice and accompanied by a plate of som tam (green papaya salad ส้มตำ).

  • 3/4 pound lean pork or chicken, trimmed of connective tissue and cut into 1-inch cubes
  • 1/2 cup dry glutinous rice (See note)
  • 1/2 cup thinly sliced shallots
  • 1/2 cup vegetable oil
  • 1/4 cup fish sauce
  • 2 scallions, thinly sliced
  • 1/2 cup roughly chopped fresh basil leaves (preferably Thai)
  • 1/2 cup roughly chopped fresh cilantro leaves and tender stems
  • 1/4 cup roughly chopped fresh mint leaves
  • 2 tablespoons ground dry Thai chilis (more or less to taste)
  • 1/4 cup lime juice from about 4 limes
  • 2 tablespoons palm sugar (see note)
  • Crumbled pork rinds (optional)
  • Thinly sliced fresh red chili (optional)

Place meat on a tray leaving a one inch space between each cube and place in freezer until firm but not frozen, about fifteen minutes. Transfer half of meat to bowl of food processor and pulse until meat is roughly ground and no pieces larger than 1/4-inch remain, about 10 one-second pulses. Transfer meat to a bowl. Repeat with remaining meat. Set aside.

While meat chills, place rice in an empty 12-inch skillet and heat over medium-high heat shaking constantly until rice is golden brown and a nutty popcorn-like aroma emerges, about 6 minutes. Transfer to mortar and pestle and grind until it has the texture of cracked black pepper. Alternatively, grind in a spice grinder. Set aside.

Add oil and shallots to now-empty skillet and cook over medium-low heat, stirring constantly until shallots are golden brown, about 5 minutes. Drain shallots and discard oil but do not wipe out pan.

Add pork, 1 tablespoon fish sauce, and 2 tablespoons water to pan. Cook, stirring frequently until pork is just cooked through but not browned at all, about 6 minutes. Transfer to a large bowl and allow to cool five minutes. Add remaining fish sauce, scallions, basil, cilantro, mint, half of chili, lime juice, sugar, and toasted rice powder. Toss with hands and taste for seasoning, adding more chili if higher heat is desired.

Just before serving, add fried shallots and toss again. Granish with pork rinds and chili. Serve immediately with cabbage or lettuce on the side.

Thai Mushroom Larb Recipe

Traditional: Serve with sticky rice or white rice, cabbage, and steamed green beans.

Mix it up: Serve with lettuce cups and sliced cucumbers.


Prep your mushrooms:

  1. Clean mushrooms by lightly removing dirt with a damp paper towel.
  2. Dice into ½ inch cubes.

Let&rsquos get cooking:

  1. In a pan over medium high heat, heat 2 tbsp. oil. Add mushrooms and let brown undisturbed, about 3 minutes.
  2. Toss mushrooms and continue to sauté until deep brown, about 5 minutes. Add a pinch of salt.
  3. Once mushrooms are deep brown, deglaze your pan by adding 2 tbsp. water and scraping the caramelization from the bottom of your pan. Turn off stove and remove pan from heat.
  4. Immediately add Omsom starter, cilantro, and scallions. Stir to wilt.
  5. Toss in Omsom toasted rice powder, mint, shallots, and mix to incorporate. Salt to taste.
  6. You&rsquore done! Serve with some of our suggested favorites. Enjoy!


Clean mushrooms by lightly removing dirt with a damp paper towel. Dice into ½ inch cubes.

In a pan over medium high heat, heat 2 tbsp. oil. Add mushrooms and let brown undisturbed, about 3 minutes.

Toss mushrooms and continue to sauté until deep brown, about 5 minutes. Add a pinch of salt.

Once mushrooms are deep brown, deglaze your pan by adding 2 tbsp. water and scraping the caramelization from the bottom of your pan. Turn off stove and remove pan from heat.

Immediately add Omsom Thai Larb Starter, cilantro, and scallions. Stir to wilt.

Toss in Omsom Toasted Rice Powder, mint, shallots, and mix to incorporate. Salt to taste.

Thai Minced Pork Over Rice Noodle (Larb)

As the weather gets warmer, my craving for homemade Thai food gets stronger. Thai minced pork over rice noodle is one of my favorite Thai dishes that I make at home very often. It’s easy to make (takes about 20 minutes), very healthy and super fresh. I can’t wait to share it with you today.

This minced pork salad is probably one of the easiest dishes to make. All you need to do is cook the ground pork, season it and then mix with fresh vegetables. That’s it!

It’s one of my to-go dishes to make for a speedy weeknight dinner for Bryan and I, without having to compromise on taste.

When the pork is ready, I tossed in carrot, cilantro, mint leaves, onion and squeezed on top fresh lime juice at the end to add a hit of acidity and freshness.

I like serving this Thai minced pork over thin rice noodles as a salad appetizer, the heat and acidity helps open up our appetite for the rest of the meal.

Ground chicken, pork or beef can all be used to make this dish. So feel free to choose the ingredient that’s available at hand to you or you are craving for.

Are you ready to give your next weeknight dinner a delicious Thai spin? If so, give this recipe a try and I can guarantee you’ll be pleased.

If you like this recipe, please leave a rating and share it with your friends!


  • 1/2 cup crushed roasted peanuts
  • 2 tbsp coconut oil
  • 4 garlic cloves, minced
  • 1 lb ground chicken
  • Kosher salt
  • 1 large shallot, thinly sliced into rings
  • 1 tsp ginger, minced
  • 1 bunch cilantro
  • 1 cup basil
  • 5 scallions, thinly sliced
  • 2 tsp Sambal garlic chili sauce or 1 Serrano chili
  • 1 lemongrass stalk thinly sliced
  • 2 tbsp fresh lime juice
  • 1 tbsp plus 1 tsp. fish sauce
  • 1 cup torn mint leaves
  • 1/4 head of green cabbage, halved crosswise, leaves separated
  • Cooked short-grain rice and lime wedges (for serving on the side)

Thai larb recipe

F or 4 people

2 duck or chicken breasts, or 500g lean fillet of beef or lamb
2 tbsp oyster sauce
1 large red onion
6 spring onions
Large bunch of coriander, three handfuls when chopped – if you can get saw-tooth coriander, use one handful of that
½ handful each mint and holy or Italian basil leaves, chopped
150ml lime juice
½ tsp nam phrik pao – Thai chilli jam, available from Asian supermarkets
60ml nam pla (fish sauce)
2 tsp caster sugar
1 or 2 small, fresh Thai red chillies, seeded and chopped fine
1 or more teaspoons of ground, dried red chillies
3-4 tablespoons khao kua (ground, roasted glutinous rice)

If you serve this with sticky (glutinous) rice, it needs to soak in water for 2 to 4 hours before steaming for 15 minutes.

Massage the oyster sauce into the meat and then seal well in tin-foil packets. Bake in a hot oven for 10-15 minutes. Halve the red onion and slice across the grain as finely as possible. Chop the spring onions finely and mix in a bowl with the other herbs.

Mix the lime juice, chilli jam, fish sauce, sugar and chilli together and check for heat.

Carefully open the packets of baked meat and pour the juices into the lime and fish sauce. Then slice the meat as thinly as you can across the grain, making bite-sized pieces. (You can mince the meat, which is more usual, but I prefer it sliced.)

Mix all the ingredients together and, just before serving, stir in the khao kua powder.

Serve with sticky rice and, on the side, raw vegetables – sliced cucumber, green beans, whole spring onion and basil leaves.

Laab - Larb ลาบหมู

Laab, also known as Larb and Laap, is a northeastern food. It usually eaten as a part of a set (laab, papaya salad and sticky rice.) The set is accompanied by string beans, sliver of cabbage, water spinach and Thai basil. It can be served as an appetizer. It can also be served as a main course along with other non-northeastern food.

There are variations of laab, duck laab, chicken laab. Some people like my brother love to include a few pieces of liver in laab.

  • 5 sprigs sliced cilantro
  • 3 tablespoons fish sauce
  • 1 sliced green onion Optional
  • 1/4 tablespoon ground dried chili pepper
  • 1/2 lbs ground pork
  • 1-2 limes
  • 1/4 thinly sliced shallots
  • 3 sprigs spearmint Optional
  • 1 tablespoon toasted rice

Tips and Techniques

Substitute any ground meat for ground pork.

Substitute red onion or just onion for shallot if you like.

The spearmint adds zing to the laab.

For this dish, many people use a small pot but I use my cast iron pan. I can heat it up really hot without destroying the pan. It also retains heat well and heats evenly.


Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinate for just a couple of minutes until you are ready to cook it.

Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the pork is well done. Traditionally, the pork is undercooked, but I do not recommend undercooking pork for health reasons.

Put the pork in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness from the lime juice and the fish sauce. If you need to add more fish sauce or lime juice, don't be afraid. Getting the flavor balance right is a trial and error process.

Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with vegetables like cabbage, green beans, lettuce and Thai basil.

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Watch the video: 100 Phrases Every Thai Beginner Must-Know (July 2022).


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