🥗 Larb
Larb is a warm minced-meat salad, here made with pork cooked quickly and tossed with lime juice, fish sauce, chili, sliced shallots and a handful of fresh herbs. Toasted ground rice gives it a nutty crunch. It is sour, salty, spicy and fragrant all at once, and is eaten with sticky rice and raw vegetables.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g minced pork
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1–2 tsp chili flakes
- 3 shallots, thinly sliced
- Handful each of mint, cilantro and spring onion
- 2 tbsp toasted rice powder
- Lettuce, cucumber and green beans to serve
Method
- Toast raw sticky rice in a dry pan until golden and grind coarsely, if not using ready-made.
- Cook the pork in a dry pan with 3 tbsp water, breaking it up, 5–6 minutes until just done.
- Off the heat, add lime juice, fish sauce and chili and mix.
- Fold in shallots, herbs and rice powder.
- Serve warm with raw vegetables.
How to make it lighter
- Choose lean minced pork and drain any fat from the pan.
- Wrap it in lettuce leaves instead of eating with lots of sticky rice.
- Fish sauce is very salty; add it gradually and taste.
History
Larb is considered a national dish of Laos and is equally at home in Isan, the Lao-speaking northeast of Thailand. It is made with many meats and is a fixture of Lao and Thai menus worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →