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Meat, South and Southeast Asian

Pork larb with sticky rice

Pork larb is a warm minced meat salad from northeastern Thailand, seasoned with lime, mint and crushed toasted rice. For 4 people, it takes 35 minutes, it's easy to make, and costs €2.80 per serving. The key to success is the toasted rice, which gives it its signature nutty flavor, and seasoning the meat while it's still warm.

Tonight, larb, the warm minced pork salad from northeastern Thailand, with lime, mint and toasted rice, served with sticky rice.

Pork larb with sticky rice
Total time
35 min
Difficulty
Easy
Cost per person
€2.80
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall

Larb is a minced pork salad eaten warm, never cold, scooped up with lettuce leaves instead of a spoon. Toasted, crushed rice changes everything, giving it a nutty aroma that works perfectly with the lime's acidity and the chili's heat. Fresh mint and cilantro bring the brightness that balances the whole dish.

It's a great weeknight dinner when you want something that looks light but actually fills you up, the sticky rice on the side makes sure of that. It also works well for a casual dinner with friends, where everyone builds their own lettuce wrap at the table. Since it includes chili and fish sauce, it's not the easiest dish to serve kids.

The ingredients

4 people

Butcher

  • Ground pork 600 g

Pantry

  • Sticky riceoften in the pantry 300 g
  • Raw rice for toastingoften in the pantry 2 tbsp
  • Fish sauceoften in the pantry 3 tbsp
  • Red pepper flakesoften in the pantry 1 tsp

Fruits and vegetables

  • Shallots 3
  • Mint 1 bunch
  • Cilantro 1 bunch
  • Scallions 3
  • Lime 3
  • Lettuce 1

Allergens Fish

The step by step recipe

  1. Soak the sticky rice in cold water, then steam it or cook it covered in a small amount of water. 25 min

    If you don't have a steamer, cook it like regular rice with very little water.

  2. Dry toast the raw rice in a pan until golden, then crush it coarsely. 5 min

    Stir constantly, it goes from golden to burnt fast.

  3. Dry cook the ground pork in a pan with a few tablespoons of water, breaking it up, for 8 minutes. 8 min

    The water keeps the meat from forming tough clumps.

  4. Off the heat, add fish sauce, lime juice, chili, minced shallots and the toasted rice.

    Season while the meat is still warm, it absorbs the flavors better.

  5. Add mint, cilantro and chopped scallions, then serve in lettuce leaves with the sticky rice.

    Roll a small ball of sticky rice between your fingers and dip it into the larb.

Our tips to get it right

  • Hand chop the pork with a knife if you have time, the texture gets closer to traditional larb than with finely ground store bought meat.
  • Always taste before serving, the balance between sour, salty and spicy comes together by adjusting lime juice, fish sauce and chili one at a time.
  • Start the sticky rice first, it can sit covered while you cook the pork, unlike the larb itself which should be eaten warm right away.

The variations

  • Swap the pork for ground chicken, a milder version that's very common in Thailand.
  • For a vegetarian version, use finely chopped mushrooms instead of pork and swap the fish sauce for soy sauce.
  • To save time, skip the sticky rice step and serve the larb with plain cooked white rice instead.

What to serve it with

  • Sticky rice as the main side
  • Lettuce or cabbage leaves for wrapping
  • Iced tea or lemon water

Storage

Larb keeps for 2 days in the fridge in a sealed container, though it loses some freshness as the herbs wilt. Reheat the meat gently in a pan and add fresh herbs right before serving. Sticky rice freezes well and reheats in a few minutes steamed.

Questions about this dish

Can I use regular rice instead of sticky rice?

Yes, plain white rice works fine if you don't have sticky rice. Sticky rice just adds a slightly sticky texture that's easy to roll into a ball with your fingers.

What if I don't have fish sauce?

Soy sauce can work in a pinch, but the flavor will be less authentic. Fish sauce gives this dish its salty, umami backbone.

Can I make larb ahead of time?

It's best to cook the pork ahead and add the herbs, lime juice and toasted rice right before serving. Larb loses its appeal if it sits too long once the fresh herbs are mixed in.

Why do you toast the rice before crushing it?

Dry toasting raw rice develops a nutty aroma that's the signature of larb. Skip this step and the dish loses its characteristic flavor.

How long does it take to make a pork larb with sticky rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pork larb with sticky rice?

About 470 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pork larb with sticky rice cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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