Larb is traditionally a pork salad. Pork is very popular in SE Asia, but chicken is superb also. This seems popular in Cambodia, Laos, and Thailand. Unsurprisingly, there is a fair amount of crossover.

Like many of my recipes, this is a base recipe. Feel free to add or subtract as you please.

If you like, you could use cooked rice, jasmine or sweet. This method adds a bit of a crunch and adds a different flavor.


2 Tbsp sweet rice

  • On medium-low heat, toast the rice, without oil, until a little brown and fragrant
  • Remove from heat and crush the rice into a coarse powder. A mortar and pestle works great here
  • Set aside
1 lb ground pork or chicken
1/4 tsp honey
1 Tbsp fish sauce
1 juiced lime

  • Heat the work up over medium high heat
  • Add the chicken or pork and stir until cooked
  • Add in the powdered rice, and the rest of the ingredients
  • Stir for about two minutes
1 hot chili - optional
2 shallots, thinly sliced
3 scallions, chopped
1/3 cup mint
1/3 cup cilantro
1 carrot thinly sliced
3 Tbsp lemongrass, minced
1 head lettuce - romaine or whatever

  • Add the remaining ingredients, except the lettuce into the wok
  • Stir over medium heat for a minute or two
  • Serve over a bed of lettuce

This can be served alone or with jasmine or sweet rice. I made Mantou - a Chinese steam roll and was excellent as a side.

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