You’ve Tried The Common International Thai Foods, Now Try A Common Thai Food

August 28, 2019

You’ve Tried The Common International Thai Foods, Now Try A Common Thai Food

Credit: Tasty/Buzzfeed

Pork Larb

A traditional and authentic (almost) popular Thai dish usually served with a side of Jasmine rice or wrapping vegetables.

Course Appetizer, Salad, Side Dish
Cuisine Thai
Keyword larb, thai pork salad
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Abba Lee


  • 3 1/3 cups sticky rice
  • cold water for soaking
  • 2/3 cup low sodium chicken broth
  • 2 lb lean ground pork
  • 4 cloves garlic minced
  • 2 large shallots thinly sliced
  • 2 stalks lemongrass green tops discarded and pale yellow stalks minced
  • 1/3 cup galangal 1 1/2 inches, peeled and finely grated
  • 1/3 cup fish sauce plus more to taste
  • 1/2 cup fresh lime juice
  • 3 thai bird chiles minced
  • 4 scallions thinly sliced
  • 1 1/2 cups fresh mint leaf chopped
  • 1 1/2 cups fresh cilantro roughly chopped
  • red cabbage
  • English cucumber thinly sliced
  • bean sprout for serving
  • lime wedge for serving


  1. Place 3 cups Thai sticky rice in a medium bowl and cover with cold water by at least 1 inch. Cover with plastic wrap and soak overnight at room temperature. After the rice has soaked, drain and set aside.

  2. Fill the large pot with 3 inches of water and bring to a steady simmer over medium-high heat.

  3. Cut out a circle of parchment paper large enough to line the steamer insert and come 2 inches up the sides.

  4. Place the parchment in the insert, add the rice, and spread in an even layer. Place the insert in the pot, cover with the lid, and steam until the rice is translucent and tender, 20-30 minutes. Turn off the heat, but keep the rice covered so it stays warm while you prepare the larb.

  5. Toast the remaining ⅓ cup rice in a small pan over medium-high heat, stirring constantly, until light golden brown, about 5 minutes. Immediately pour the rice into a small bowl and let cool completely.

  6. Grind the toasted rice in a spice grinder or mortar and pestle until finely ground. Set aside.

  7. Heat the chicken stock in a wok or large pan over medium heat. Once the stock is steaming, add the pork. Break up the meat with a wooden spoon and cook gently, stirring occasionally, until just cooked through and no longer pink, 8-10 minutes. Turn off the heat and stir in the garlic, shallots, lemongrass, and galangal.

  8. Add the fish sauce, lime juice, chiles, scallions, mint, cilantro, and toasted rice to the pork mixture and stir to combine. Season with more fish sauce, if desired.

  9. Serve the larb with the sticky rice, cabbage leaves, cucumbers, bean sprouts, and lime wedges.


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