Thai Larb is a light but flavorful combination of savory ground meat paired with fresh herbs. A dish so versatile it can be enjoyed on its own, over rice, or as lettuce wraps. The cool, crisp lettuce leaves are a fantastic complement to the bold Thai flavors in the meat.
Larb is a Northern Thai street dish that has become very popular in Thai restaurants all around the world.
Thai Larb can be enjoyed on its own or over rice, but is perfect as lettuce wraps. The cool, crisp lettuce leaves complement the classic Thai flavors in the meat so well.
The most common types of meat used for Larb are pork, chicken or beef. The ground meat is seasoned with classic Thai flavors such as lime juice and fish sauce, and chili powder for a bit of spice. Fresh basil and mint leaves give this salad such a refreshing twist.
Toasted Glutinous Rice Powder
Toasted glutinous rice powder is traditionally used in Larb to give the dish a unique nutty flavor, and to give the meat some extra crunch. It also helps to thicken the sauce so it's not too "runny".
Even though I highly recommend using toasted glutinous rice powder for Larb, you may substitute it with plain white rice or ground roasted peanuts. You may also wish to omit this ingredient completely.
Glutinous rice is very different from the white rice we're used to eating every day. Glutinous rice is very opaque compared to regular white rice and has an extremely sticky texture when cooked.
You may recognize it from other dishes such as Thai Mango with Sticky Rice. Despite the name, glutinous rice does not contain any gluten so it is considered to be gluten-free.
The toasted glutinous rice powder can be prepared ahead of time and stored for up to about 2 weeks.
Pour 1 ½ tablespoons of dry uncooked glutinous rice in a wok over very low heat. Use your wok spatula to stir it frequently until it becomes a deep golden brown color.
The estimated time for this slow roast is about 15 minutes, so don't be discouraged if you don't see the rice turn color quickly. It does take a while but I promise that the results are well worth the effort and the wait.
Remove the toasted glutinous rice from the wok and set it aside to cool down.
When the toasted rice is cool, grind it using a food processor or mortar and pestle. I use my Magic Bullet Blender for this task - it works perfectly.
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How to Make Thai Larb
There are several different types of meat that can be used for Larb. The most common are pork, chicken, and beef, but turkey, duck and even certain types of fish can also be used. We'll be using pork in this recipe.
Before you start cooking, combine 1 tablespoon of lime juice, 1 ½ tablespoons of fish sauce and 2 tablespoons of water in a small bowl.
Heat 2 tablespoons of cooking oil in a wok over medium-high heat and add 2 small shallots (sliced thin). When the shallots have turned slightly brown, add 1 pound of ground pork. Stir-fry the ground pork so that it cooks evenly.
When the ground pork is fully cooked, pour the sauce mixture into the wok. Stir well so that all of the ground pork is evenly seasoned with the sauce.
As soon as most of the water has evaporated, turn off the heat.
Add 2 teaspoons of brown sugar or palm sugar, 1 teaspoon of chili powder, and the toasted glutinous rice powder (or about 1 tablespoon of ground roasted peanut) to the cooked ground pork.
Stir well to combine all the ingredients, then transfer the ground pork to a large bowl.
Allow the pork to cool, then stir in ¼ cup thinly sliced red onion, a handful of fresh basil leaves and fresh mint leaves.
Serve with your favorite fresh lettuce leaves, or with steamed white rice.
Thai Larb
Ingredients
- 1 ½ tablespoons glutinous rice (or ground roasted peanuts)
- 1 tablespoon lime juice
- 1 ½ tablespoons fish sauce
- 2 tablespoons water
- 2 tablespoons cooking oil
- 2 shallots (small) sliced thin
- 1 lb ground pork
- 2 teaspoons brown sugar (or palm sugar)
- 1 teaspoon chili powder
- ¼ cup thinly sliced red onion
- 1 bunch fresh basil leaves
- 1 bunch fresh mint leaves
- 1 head romaine lettuce (wash and separate leaves)
Instructions
Toasted Glutinous Rice Powder
- Put dry glutinous rice in a wok over very low heat. Use your wok spatula to stir it frequently until it becomes a deep golden brown color (about 15 minutes)
- Allow to cool, then grind the toasted rice in a food processor or blender to the consistency of course ground black pepper.
Larb
- Combine lime juice, fish sauce and water in a small bowl. Set aside.
- Heat cooking oil in a wok over medium-high heat. Add shallots to wok.
- When shallots have turned slightly brown, add ground pork. Stir-fry the pork so it cooks evenly and completely.
- Add the sauce mixture to the pork, then stir well. When most of the water has evaporated, turn off the heat.
- Add brown sugar or palm sugar, chili powder and toasted glutinous rice powder (or ground roasted peanuts) to the pork.
- Stir well to combine all the ingredients, then transfer the pork to a large bowl.
- Allow the pork to cool, then stir in sliced red onion, basil leaves and mint leaves.
- Transfer the pork to a serving bowl, then serve with lettuce leaves.
Christine says
This recipe brings me back to my days traveling in Southeast Asia! I really miss Thai food. Good to know I can easily make this at home. 🙂
Char says
So easy to make at home! 🙂 Hope you give this a try. Thanks, Christine!
JinJoo says
Toasted glutinous rice sounds fabulous! And your salad looks delicious - will be making it soon~
Char says
Thanks so much, JinJoo! I hope you give it a try! 🙂
What To Cook Today says
I love love...Thai larb!!! yours look incredible! I love that homemade toasted rice powder too!! kick it up a notch for real!
Char says
Thanks so much! The rice powder is definitely my favorite ingredient in this dish 😀
Healthy World Cuisine says
Loving your step by step photos. Really helpful. Loving the delicious flavors and textures in this gorgeous salad/lettuce wrap and the addition of the toasted glutinous rice. When you get a minute, can you please update my link to https://www.hwcmagazine.com/recipe/authentic-thai-fish-salad/ thanks so much for some reason it is not working. Just pinned!
Char says
Thank you!! One of my favorite Thai recipes. I've fixed your link as well. Thanks again!!
Jean says
Looks so refreshing and delicious! I really love Thai flavors.
Char says
Thanks so much, Jean!! I love Thai flavors as well.
Sasha Gill says
Mmmmm... I have made toasted rice powder for a muchroom salad once and I adored the contrasting crunch and popcorn-like flavour it gave... and the refreshing lettuce adds a nice contrast too!
gritsandchopsticks says
Omg I love that you show how to toast rice for Thai salad. That's one of my favorite parts! Can't wait to try this!
Tina Dawson | Love is in my Tummy says
I'd love to try this amazing salad with shredded tofu instead of meat (I'm vegan!). And thank you for that part about glutinous rice! I have some glutinous rice flour, do you think I can toast it on a low flame till fragrant and use here? Thanks!
Char says
Tofu will work! Add some finely diced mushroom as well. You could toast the flour, but you'd be missing the crunch of the coarser rice granules. I would recommend using ground peanuts instead. Hope that helps!
Anita says
Wow, I love everything about this Thai larb. The step-by-step guide is amazing, and I am especially impressed you even took the time to make your own toasted glutinous rice!
Char says
Thanks, Anita!! Making my own toasted glutinous rice was so worth the effort! Really yummy!! 🙂
Amy says
Can we be neighbors so we can cook Thai food together. This looks so refreshing and delicious! I love the toasted rice, bringing out so much flavors.
Char says
Yes, please!!! 😀 Thanks so much, Amy 🙂