Thai pork larb

Name: Thai pork larb
Total time: 30 min
Yield: 3
Cuisine: Thai
Ingredients: 450 g Lean minced pork; 20 g Dry rice; 100 g Shallots; 30 g Fish sauce; 50 g Lime juice; 10 g Fresh chilli; 20 g Fresh mint; 20 g Fresh coriander; 30 g Spring onion; 80 g Water; 150 g Lettuce

Minced pork tossed with toasted rice powder, lime, chilli and herbs.

Estimated total time: 30 minutes3 portionsAbout 370 kcal per portion

Larb — real photograph of the prepared dish — Photo: Takeaway · CC BY-SA 3.0 · Photo source. Representative real dish photograph; home recipe ingredients, garnishes, and plating may differ. Resized and JPEG-compressed for display. Photo depicts Isan-style minced pork larb with mint, roasted rice powder and cabbage.

Ingredients for 3 portions

450 g Lean minced pork
20 g Dry rice
100 g Shallots
30 g Fish sauce
50 g Lime juice
10 g Fresh chilli
20 g Fresh mint
20 g Fresh coriander
30 g Spring onion
80 g Water
150 g Lettuce

Method

Toast dry rice in a dry pan over medium-low heat for 5–7 minutes until golden, then cool and grind to a coarse powder.
Place pork and measured water in a saucepan and cook, breaking up the meat, for 8–10 minutes until fully cooked. Leave a little cooking liquid for dressing.
Off the heat, mix pork with fish sauce, lime, finely chopped chilli, thinly sliced shallots and toasted rice powder.
Fold in mint, coriander and spring onion. Serve warm with lettuce leaves.

A Thai/Isan-style version of a dish shared with Laos. This recipe cooks the pork thoroughly; sticky rice served alongside is not included.

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Allergens and ingredient checks

Listed allergens: fish. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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