Herby Pork Larb With Chile
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 3tablespoons jasmine rice
- 1large shallot, thinly sliced into rounds (about 1 scant cup)
- 2tablespoons fish sauce
- ¼cup lime juice from about 2 to 3 limes, plus more for serving (optional)
- ½teaspoon sugar
- 1bird’s eye chile, thinly sliced
- ½teaspoon red-pepper flakes, plus more to taste
- 3scallions, thinly sliced
- ½cup torn mint leaves
- ½cup roughly chopped cilantro, leaves and tender stems
- 1pound ground pork
- Kosher salt
- Flaky salt (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
367 calories; 24 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 22 grams protein; 780 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a large skillet over medium heat, toast the rice, stirring frequently, until it starts to smell nutty and turns golden in color, about 4 to 5 minutes. Transfer to a mortar and pestle or clean spice grinder and allow to cool for a minute or two. Grind or pulse the rice until it has a powderlike consistency. You should have about 1½ to 2 tablespoons. Set aside and wipe out the pan.
- Step 2
In a large bowl, whisk together shallots, fish sauce, lime juice, sugar, bird’s eye chile, chile flakes, half the scallions, half the mint and half the cilantro. Set aside.
- Step 3
Heat a large skillet over medium heat, and add pork, breaking meat apart with the back of a wooden spoon or spatula. Cook until meat is no longer pink, but not browned, about 5 to 6 minutes.
- Step 4
Remove pork from heat and allow to cool for about 5 minutes. Use a slotted spoon to transfer the pork to the bowl with the chile-herb mixture, add the rice powder and stir together until combined. Season with kosher salt to taste.
- Step 5
Top with remaining herbs and serve. Season with flaky salt and an extra squeeze of lime, if desired.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
ShadowThuy
Vietnamese food also uses rice powder, ground from toasted uncooked rice, called "thinh". You can get it in small packets in Asian markets, usually located near the spices and the various starches, like tapioca and rice flour. For crispy fried shallots,Trader Joe's sells containers of "fried onions" that tastes just like it. Saves time without foregoing taste or authenticity.
HR
While I was living in Indonesia I learned from my cook to fry dried onion flakes (the kind you find in jars in the spice section) instead of fresh shallots. This yields a toasty brown and crunchy result in seconds and is much less oily than the fresh shallots, which catch oil in all their nooks and crannies. Tastes delicious too.
Atara
Loved this recipe! The lime levels are perfect. I added chopped peanuts to it which gave it a nice crunch. Would definitely recommend doing a super fine grind on the rice. COOK THIS NOW.
betts
Love this. Makes a great light dinner on hot nights. In my opinion, the toasted rice powder doesn’t add enough flavor for the effort. Use finely chopped unsalted peanuts. Yes I know that the rice is traditional. This recipe is way better than any lettuce wraps in a restaurant. Even good as leftovers. Was tempted to add rice noodles for salad entree for the leftovers.
SH in SM
Didn't feel like toasting and grinding up the jasmine rice, but I had a box of Rice Krispies at home so I just smashed that up with the bottom of a cup instead. Tasted great. Live dangerously!
KWH
Great as written. I'm all for saving time, but ignore the comment about "fussy" rice powder. It only takes about 5 minutes to make and really takes the dish to another level.
C. Musick
I followed the recipe to a tee PLUS added 3 sliced garlic cloves and it knocked out of the park! Exactly like our Thai restaurant's dish. Even better here at home. Good job;-)
Joe A.
A larb also works great as a filling for lettuce cups if you're trying to stay away from rice. An easy sub for the fresh bird's eye chili would be serranos, et al. I keep my leftover broken rice in the freezer; it goes bad fairly quickly.
Bob
This dish (more properly Anglicized and spelled "lahp" - I speak and write Thai after living there for many years) is most commonly made with ground beef, at least in Isaan. This pork version sounds good, and the seasoning seems correct. Try to use real Thai chili peppers - "prik kee noo." That will make it truly authentic, and HOT!
Claudine Jones
General consensus in our kitchen was that this is a keeper. It didn't need extra salt because fish sauce is already salty in our humble opinion. Left out the red chili flakes and added some mild jalapeno. Could probably use a little more lime juice. As to the rice powder: this was the single most dare I say authentic ingredient that I think I would have missed had I not gone to the trouble of making it. Not really that difficult; used my mortar and pestle.
MFP
Excellent recipe. The toasted rice added that great Larb texture. Next time will make a bunch and keep it on hand.
quilter
I left out the bird chili and used about 1/3 of a jalapeño-no seeds, used 1 T miso paste with a couple tablespoons of low sodium soy mixed to sub for fish sauce, forgot the sugar and omitted the rice. Served on a leaf of bok Choy with a base of jasmine rice and heaped the pork and herb mix on top. Also added a slaw of jicama, cucumber, red pepper and thinly sliced bok choy dressed sparingly with a mix of soy, sesame oil and unseasoned rice vinegar topped with toasted sesame seeds. Yum!
Barbara
This is the best Thai dish I have ever made, and I couldn't be more pleased! Too fish saucy for some in the family, so more for me...
ecdrury
I've eaten vegetarian versions of this with tofu, mushrooms, and even banana blossoms substituted for the pork/meat. Very tasty!
trowe2
Super tasty and refreshing! I added 4 chopped garlic cloves and about an inch of ginger, cut into slivers along with the pork. Used half a large jalapeño instead of the Thai chili pepper. This reheated well for lunch the next day.
Ryan
I love larb and have tried it many ways with many proteins. This is a classic rendition that hits the mark every time.
Rob
More mint and lime. Way less shallot
Coral
Specifying WHITE jasmine rice would have been helpful. My brown jasmine popped instead of toasting. Amusing, but not altogether right for dinner!
Pat B
Added sugar snap peas to include some more vegetables.
dropdeaddoug
THIS is a great gains meal prep item. I do 3 lbs of meat. 2 of turkey, 1 of pork (for the fat) and just double all the ingredients. It’s perfect for a few days with some rice… hitting those macros in a tasty way. :)
Molly
The first time I made it with pork and while it was good, I felt that the pork was a bit too greasy despite the lime juice. I made it again tonight but used it to sauce fried tofu puffs, and added toasted cashews for some crunch. Moving forward I’ll continue to use the sauce with tweaks: definitely add garlic, too lazy to use rice powder. The sauce is good on pretty much anything but I see myself using it on ground chicken, fish or even just white rice.
Lauren
This is such a great recipe. It’s in my regular dinner rotation. I alternate between using ground chicken and ground pork, but otherwise follow the recipe exactly and it’s perfect.
Anthony
Was a little small for us, would add 50% for four people. I did extra fish sauce (extra two teaspoon), three thai chilis, a little extra lime. I also salted the pork as I was cooking it. Delicious. Served it over rice in iceberg lettuce bowls.
Alex
I have glutinous rice flour; could that work instead of toasting/grinding the jasmine rice? Thanks! I love all the herbs and fresh flavors in this dish; I'm going to try it with crumbled tofu instead. :)
Brenda
I made it with pork and it was excellent. I might have used a bit more than the called for herbs. Served with both rice and roasted cabbage. The toasted rice powder is worth the effort. Though, I've used peanuts and fried onions as a past Larb topping and they work.
Momrat3
I cooked it as written, except that I didn't roast the iceberg lettuce. The whole family loved this recipe. Even my picky grandchildren snarfed it down! I managed to get one small wrap for myself, but it was great to see them enjoy this tasty dish. I had brown rice on the side to sop up what fell out of the wraps. Definitely on the repeat list at my house, but I will triple the recipe if family comes to dinner.
Frankie
So delicious, and satisfies all the right flavor notes of this cuisine for me. Using a coffee grinder for the rice is an easy solution to the 'fussiness'. This dish kicked off my absolute obsession with bird's eye chilies.
bippitybop
Add no salt, at least without tasting, because at least my fish sauce is plenty salty and I am an over-salter.
Robin
This is as good as the larb I get at restaurants, so yummy and easy to make. I toasted the rice and ground it by hand in a bowl with an empty wine bottle; the rice is brittle enough to grind easily like this. I used ground chicken, and I found Asian fried onions at my local grocery store. I love how herbaceous it is. Had it with rice, a great dish even for a chilly San Francisco summer evening.
Ruth
Just delicious. I've made multiple times now. I sub jalapeno for the birds eye as that is what I can find and never skip the toasted rice. Delightful and fast!
Private notes are only visible to you.
Advertisement
