Authentic Thai Larb Recipe

Ground pork: The main protein in this dish, providing a rich and savory base.

Mint leaves: Fresh and aromatic, they add a refreshing flavor.

Cilantro: Adds a burst of citrusy and slightly peppery notes.

Red onion: Provides a mild sweetness and crunch.

Fish sauce: A salty, umami-rich sauce essential for authentic Thai flavor.

Lime juice: Adds a tangy and zesty element to the dish.

Roasted rice powder: Gives a nutty flavor and slight crunch, unique to larb.

Chili flakes: Brings the necessary heat, adjustable to taste.

To achieve the best flavor and texture in your larb, make sure to toast the rice until it turns golden brown before grinding it into rice powder. This will add a nutty aroma and a delightful crunch to the dish. Additionally, when cooking the ground pork, avoid overcooking it to maintain its juiciness. Stir frequently to ensure even cooking and to break up any clumps.

• ground pork - Substitute with ground chicken: Ground chicken provides a similar texture and absorbs flavors well, making it a suitable alternative.

• ground pork - Substitute with ground turkey: Ground turkey is leaner and offers a similar consistency, making it a healthier option.

• chopped mint leaves - Substitute with chopped basil leaves: Basil offers a fresh and aromatic flavor that complements the dish well.

• chopped mint leaves - Substitute with chopped parsley: Parsley provides a fresh and slightly peppery taste, adding a different but pleasant flavor profile.

• chopped cilantro - Substitute with chopped flat-leaf parsley: Flat-leaf parsley offers a similar texture and a fresh, slightly bitter taste.

• chopped cilantro - Substitute with chopped coriander leaves: Coriander leaves have a similar flavor profile and can be used as a direct substitute.

• sliced red onion - Substitute with sliced shallots: Shallots offer a milder and slightly sweeter flavor, making them a good alternative.

• sliced red onion - Substitute with sliced green onions: Green onions provide a milder taste and a similar crunch, suitable for this dish.

• fish sauce - Substitute with soy sauce: Soy sauce provides a salty and umami flavor, though it lacks the fishy undertone.

• fish sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and offers a similar umami flavor.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor, though slightly less sweet.

• freshly squeezed lime juice - Substitute with rice vinegar: Rice vinegar offers a mild acidity that can mimic the tanginess of lime juice.

• roasted rice powder - Substitute with ground toasted sesame seeds: Ground toasted sesame seeds provide a nutty flavor and a similar texture.

• roasted rice powder - Substitute with crushed peanuts: Crushed peanuts add a crunchy texture and a nutty flavor that complements the dish.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar heat level and can be used in the same quantity.

• chili flakes - Substitute with fresh chopped chili: Fresh chopped chili offers a similar heat and adds a fresh, vibrant flavor.

• Allow the ground pork mixture to cool completely before storing. This helps maintain the texture and prevents condensation from forming inside the container.
• Transfer the larb into an airtight container. Ensure the container is clean and dry to avoid any contamination.
• Store the container in the refrigerator if you plan to consume the larb within 2-3 days. The flavors will meld together beautifully, making it even more delicious.
• For longer storage, place the larb in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date of preparation. This helps keep track of freshness and ensures you consume it within a safe time frame.
• When ready to eat, thaw the larb in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the larb gently in a skillet over medium heat. Add a splash of fish sauce or lime juice to refresh the flavors.
• Garnish with fresh mint leaves and cilantro before serving to restore the vibrant, aromatic quality of the dish.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of water or chicken broth to the skillet to prevent the ground pork from drying out.
  3. Add the leftover larb to the skillet and stir occasionally until heated through, about 3-5 minutes.
  4. Once warm, remove from heat and serve immediately.

• Microwave Method:

  1. Place the leftover larb in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat for an additional 30 seconds if needed.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the leftover larb evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the ground pork from drying out.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.
  5. Remove from the oven, give it a quick stir, and serve immediately.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover larb in a heatproof dish that fits inside the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until heated through.
  4. Carefully remove the dish from the steamer and serve immediately.

• Sous Vide Method:

  1. Place the leftover larb in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove the bag from the water bath, open it, and serve the larb immediately.

• Skillet: A flat-bottomed pan used for cooking the ground pork evenly over medium heat.

• Mixing bowl: A large bowl to combine the cooked pork with other ingredients like mint leaves, cilantro, red onion, fish sauce, lime juice, roasted rice powder, and chili flakes.

• Spatula: A tool to stir and break up the ground pork while cooking in the skillet.

• Measuring spoons: Used to measure out the fish sauce, lime juice, roasted rice powder, and chili flakes accurately.

• Knife: Essential for chopping the mint leaves, cilantro, and slicing the red onion.

• Cutting board: A surface to safely chop and slice the herbs and onion.

• Serving plate: A dish to present the finished larb, garnished with extra mint leaves and cilantro if desired.

Pre-cook the pork: Cook the ground pork in advance and store it in the fridge. This way, you can quickly assemble the dish when needed.

Pre-chop herbs: Chop the mint leaves and cilantro ahead of time and store them in airtight containers.

Use pre-sliced onions: Buy pre-sliced red onions to save chopping time.

Batch make rice powder: Roast and grind a larger batch of rice powder and store it for future use.

Mix sauces ahead: Combine fish sauce and lime juice in a small jar and refrigerate.