Though this dish originates in Laos, many variations exist around Thailand. The base of the dish is made up of ground meat, often chicken or pork but variations also include ground duck or mushrooms and toasted, ground rice. Most often, larb is served cold or at room temperature with pickled vegetables and large pieces of lettuce that act as wraps for the meat.
Feel free to hold back the Thai chili, one packs a serious punch or switch up what kind of meat you use. This version of larb isn’t a traditional one, I’ve added in shredded vegetables and like serving it hot over rice. —Miranda Keyes
finely shredded purple cabbage
large carrot, shredded
onion, finely sliced
finely minced ginger
finely minced lemongrass
Thai chili, finely chopped
lime juice, about 2 large limes
roughly chopped fresh cilantro
roughly chopped fresh mint
In This Recipe
Heat coconut oil in a large non-stick frying pan over medium-high heat. Add onion and cook until softened and starting to char slightly, about 4-5 minutes.
Add pork and cook, stirring frequently and breaking up the meat with a wooden spoon, until no longer pink, about 5-6 minutes. Add cabbage and carrot, cook until vegetables start to soften, 4 minutes.
Once vegetables are tender add ginger, lemongrass, chili, fish sauce and lime juice. Mix until everything is well combined and cook until flavours come together, about 2 minutes. Mix in fresh herbs and serve over rice. Garnish with extra herbs, if desired.