Larb – Thai Pork Salad

Larb - Thai SaladLarb is a Thai dish that typically is made with one of the following meats; beef, chicken, pork, fish, and typically uses fish sauce, and chili peppers. I have been making this one for a few years now, and trust me, it is killer. I made this as a simple snack while my sister-n-law was in town and it rocked her socks off. Heck, it even knocks my socks off every time I make it. This is another simple recipe.


  • Ground Pork (use whatever meat you want, finely chopped, or ground)
  • Toasted Rice, ground rice
  • Fish Sauce
  • Chopped Onion or shallot
  • Fresh Mint Leaves
  • Thai Chili Peppers
  • Lime Juice

The first thing I do is heat a skillet and add about 1/2 to 1 cup of white rice. That’s right, uncooked, white rice. What we are doing her is toasting the rice. You want to cook this rice, moving it ever couple of minutes, for about ten minutes. Careful not to burn the rice, so keep your eye on it. Once the rice is browned, place it into a bowl and off the skillet to prevent it from cooking further. Once cooled, you will want to grind this. You can do this a couple of ways, use a mortar and pestle, or use a coffee bean grinder. 🙂 Grind to a medium to fine blend. Get ready to cook the meat and other ingredients.

Heat a large pan or wok. Once warmed up, add the ground pork and cook through. When the pork is almost done cooking, add about 2 TB of fish sauce, chopped onion, chopped up thai peppers (I use about 8 chopped up chilis as I love spicy food), and 1 TB of lime juice, and the crushed rice. Let this cook over medium for a minute or two. Add about 5 TB of chopped, fresh mint. Toss, place in a bowl and seriously, eat it from there, or serve with cooked white rice, or even better, sticky rice.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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