Pork Laab (Larb) Recipe
My pork Laab (Larb) recipe, a flavorful and aromatic dish originating from Laos and Thailand. This vibrant dish features minced pork seasoned with aromatic herbs and spices. Enjoy the combination of tangy, savory, and a little kick of spice flavors in every bite.
Is Laab and Larb the same?
Yes, Laab and Larb are essentially the same dish, originating from Laos and Thailand. Both terms refer to a traditional minced meat salad typically made with pork, chicken, or beef, seasoned with fresh herbs, lime juice, fish sauce, and chili peppers. However, in Thai, the more correct pronunciation of the dish is “Laab.” Interestingly, the sound of the word “Laab” resembles “Laap,” which means fortune and prosperity in Thai. This symbolic association makes Laab a popular dish served during special occasions such as Thai New Year (Songkran) and weddings.
Is Larb Eaten Cold or Hot?
Laab (Larb) is best served warm, but it also tastes delicious when enjoyed cold. It pairs wonderfully with sticky rice and crunchy vegetables like cucumber, lettuce, cabbage, and green beans. Additionally, its versatility makes it perfect for serving in lettuce wraps, creating a low-carb dish that’s both flavorful and satisfying.
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Why is Larb So Good?
Laab has gained popularity in the Western world in recent years due to its versatility, high protein content, low carb nature, and fresh flavor. It showcases a perfect balance of texture and flavor derived from herbs, lime juice, fish sauce, and toasted rice powder. Refer to the ingredient lists provided below. If you’re unfamiliar with toasted rice powder or Khao Khua, please see my recipe for toasted rice powder. Additionally, note that Laab can be made with various ingredients including pork, beef, fish, mushrooms, and tofu, offering a range of delicious variations.
Pork Laab (Larb) Recipe
Equipment
- 1 skillet or a pot
- 1 spatula
Ingredients
- 1 lb ground pork
- 3 tablespoons water
- 3 tablespoons fish sauce
- 1½ teaspoon chili flakes
- 1½ tablespoons toasted rice powder or use 1/2 cup of rice to make extra toasted rice powder to store.
- 1 shallot chopped
- 3 tablespoons lime juice
- 2 green onion chopped
- 1 tablespoon cilantro chopped
- 1 tablespoon mint leaves
Instructions
Make Toasted Rice Powder (Khao Khua). If you don't already have it.
- Heat a pan over medium heat. Add uncooked glutinous or long-grain white rice to the pan. Stir frequently until the rice turns golden brown, approximately 10 minutes. Transfer the toasted rice to a plate and let it cool. Then, grind it into a coarse powder using a grinder, blender, or pestle and mortar.
Prepare herbs and vegetables.
- Chop shallots, green onion, cilantro, and get the lime juice ready.
Cook, assemble, and serve.
- In the same pan or pot used earlier, add the ground pork and cook over medium heat. While cooking, add water to soften the pork without browning it. Then, season with fish sauce and chili flakes.
- After the pork is cooked through (about 8-10 minutes), add chopped shallot and toasted rice powder, then stir. Turn off the heat. The rice powder will begin absorbing moisture and adding a nutty flavor.
- Add lime juice, chopped cilantro, and green onion. Just before serving, sprinkle some mint leaves. Serve with crunchy vegetables like cucumber, cabbage, and lettuce, or with sticky rice. Enjoy!
Video
@stickyricethaikitchen You are attracting good luck with Laab. Ingredients ⬇️ 1 lb ground pork 3 tablespoons water 3 tablespoons fish sauce 1½ teaspoon chili flakes 1½ tablespoons toasted rice powder or use ½ cup of rice to make extra toasted rice powder to store. 1 shallot chopped 3 tablespoons lime juice 2 green onion chopped 1 tablespoon cilantro chopped 1 tablespoon mint leaves Full recipe and tips on my blog. www.stickyricethaikitchen.com and search for “Laab” #thainewyear#thaifood#thaicuisine#homemadefood#onepotmeals#easyrecipe#laab#tiktokrecipe#lowcarbrecipes ♬ Bright, gentle, spring jazz piano for a long time(978527) – Single Origin Music
