Isaan Style Pork Larb with Toasted Rice

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Larb is the signature dish of Thailand's northeastern Isaan region, built on a bright balance of sour lime, salty fish sauce, fiery chili, and the nutty aroma of freshly toasted sticky rice powder. This pork version stays true to street-stall tradition, pairing warm minced pork with heaps of fresh mint, cilantro, and shallots. Serve it with crisp raw vegetables for wrapping and scooping to cool the heat.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 28 gFat
• 10 gSaturated Fat
• 10 gCarbs
• 2 gFiber
• 4 gSugar
• 30 gProtein
• 850 mgSodium
• 580 mgPotassium
• 55 mgCalcium
• 2.5 mgIron
• 14 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the toasted rice powder (khao khua)

• 1/4 cup raw sticky rice (glutinous rice)

For the larb

• 1 lb (450 g) ground pork, about 20-25% fat
• 2 tbsp vegetable oil
• 1/3 cup water
• 2 tbsp Thai fish sauce (nam pla)
• 4 tbsp fresh lime juice, plus more to taste
• 1-2 tbsp Thai dried chili flakes (prik bon)
• 1 tsp palm sugar, finely chopped

Fresh herbs and aromatics

• 1/2 cup thinly sliced shallots (about 3 medium)
• 1/2 cup fresh mint leaves, roughly torn
• 1/3 cup fresh cilantro leaves and tender stems
• 1/4 cup sliced green onions (about 3 stalks)
• 2 tbsp toasted rice powder (khao khua), from above

For serving

• Butter or romaine lettuce leaves, separated
• Small red cabbage wedges
• Fresh Thai basil sprigs
• Long beans, cut into 2-inch (5 cm) pieces
• Cucumber spears

Directions

1. Make the toasted rice powder: heat a small dry skillet over medium heat, add the sticky rice, and toast, stirring constantly, until deep golden brown and nutty, about 5-7 minutes. Transfer to a mortar and pestle or spice grinder and pulse until coarsely ground; set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and break it up with a spatula, cooking until just opaque and lightly browned, about 6-8 minutes. Drain off excess fat if desired.
3. Stir in the water, fish sauce, lime juice, chili flakes, and palm sugar. Simmer for 2-3 minutes, stirring occasionally, until most of the liquid has been absorbed and the pork is glazed.
4. Remove the skillet from the heat and let cool for about 2 minutes so the herbs do not wilt.
5. Add the shallots, mint, cilantro, green onions, and the reserved toasted rice powder. Toss gently but thoroughly to coat everything evenly.
6. Taste and adjust the balance: add more lime juice for sourness, fish sauce for saltiness, or chili flakes for heat. Traditional larb should hit all three notes at once.
7. Pile the larb onto a platter and surround it with the lettuce, cabbage, Thai basil, long beans, and cucumber. Eat by wrapping spoonfuls in the leaves along with the raw vegetables.

Cook’s Notes

• The toasted rice powder (khao khua) is non-negotiable for authentic larb; it provides the signature nutty aroma and slightly gritty texture that defines the dish.
• Use pork with some fat (around 20-25%) so the larb stays juicy and flavorful rather than dry.
• Let the cooked pork rest off the heat for a couple of minutes before adding the herbs; this keeps the mint and cilantro bright rather than wilted and muddy.
• Adjust chili level gradually – authentic Isaan larb is quite spicy, but you can dial it down to taste.
• Use only Thai fish sauce (nam pla); soy sauce will overpower the dish and change the flavor profile entirely.

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