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This Thai larb recipe is one of my favorite quick meals—juicy, garlicky pork with fresh herbs, all wrapped in crisp lettuce and served with a bold, tangy dipping sauce. It’s light, packed with flavor, and comes together in just 30 minutes. Perfect for a low-carb lunch or a fun, hands-on dinner.
Authentic Pork Larb Recipe
Larb is a flavorful and healthy ground meat salad from northern Thailand and Laos, and it’s one of my absolute favorites. While I believe it originated in Laos, this easy pork larb recipe is inspired by a recent issue of Food & Wine magazine. Normally, larb is served with raw veggies, and it’s the perfect filling for crispy lettuce wraps.
I’m from Malaysia, which is basically the crossroads of Southeast Asia, so regional cuisines hold a special place in my heart. This Thai larb recipe hits all the right notes: savory, garlicky pork, fresh herbs, and that perfectly balanced dipping sauce—sweet, salty, spicy, and sour. It’s a burst of flavor in every bite!
To assemble, spoon some of the ground pork filling into the center of a lettuce leaf, drizzle with the dipping sauce, wrap it up, and enjoy! If you like it extra spicy, add some sliced Thai chilies—but be warned, it can get pretty hot.
This dish is quick, healthy, and packed with vibrant flavors. Whether you’re looking for a light lunch, a fun dinner, or a crowd-pleasing appetizer, these pork larb lettuce wraps will hit the spot! Be sure to check out my tips below to make these pork larb just like they do in Thailand!
Why This Recipe Stands Out
- Authentic flavor, no fuss. No mortar and pestle here, just simple ingredients that bring out that true larb flavor.
- Juicy, garlicky pork. Tender ground pork with garlic, umami, and a hint of caramelized sweetness. It’s a flavor bomb.
- Irresistible dipping sauce. A mouthwatering mix of sweet, sour, salty, and spicy that enhances every bite.
- Healthy and light. Packed with protein and fresh ingredients, this dish is light but still super satisfying.
Ingredients You’ll Need
For all the ingredient details, check out the recipe card at the bottom of this post.
Substitutions
- Ground pork – If you want a leaner version, swap the pork for ground chicken to make Chicken Lettuce Wraps, or use ground beef. For a plant-based option, check out my Vegan Lettuce Wraps. I don’t recommend ground turkey here—it tends to be too dry and doesn’t soak up the flavors as well.
- Butterhead lettuce – You can also use iceberg lettuce or romaine. Both are crisp, sturdy, and give a great crunch with every bite.
How To Make Thai Larb
Just mix everything together for the Dipping Sauce in a small bowl and give it a good whisk until it’s all nicely blended. You can leave it out if you’re using it soon, or pop it in the fridge until you’re ready to eat.
Heat up a bit of oil in your skillet over medium heat. Toss in the garlic and let it sizzle until it turns golden and smells amazing. Then sprinkle in the sugar and stir it around for about 20 seconds—it’ll start to melt and add a little sweetness to the base.
Now, add the pork to the skillet and cook it over moderate-high heat. Break it up into small pieces as it cooks, and keep stirring until it’s fully cooked with no pink left—should take about 4 minutes. Once it’s ready, stir in the fish sauce and soy sauce, then season with salt and pepper to your taste. Turn off the heat, transfer it to a bowl, and set it aside for now.
Alright, take a tablespoon or two of the ground pork filling—depends on how big your lettuce leaf is—and place it in the center. Drizzle some of that tasty dipping sauce over the meat, then wrap the lettuce around it. Take a bite and enjoy! If you’re feeling adventurous and want some extra heat, throw in a few Thai chilies—totally up to you!
Secrets To The Best Thai Larb
- For the juiciest, most flavorful larb, go for ground pork with a good amount of fat—about an 80/20 lean-to-fat ratio. This keeps everything nice and moist, with a richer, more flavorful filling. You can also use ground chicken or lean ground beef if you’re after a lighter version—they both soak up the flavors nicely.
- You can make your larb as spicy as you like! For that authentic Thai kick, add Thai bird’s eye chilies. Start with one or two and taste as you go. If you want more heat, go ahead and throw in a few more, but be careful—these little guys are spicy! If you’re not a fan of spice, skip the chilies or use something milder instead.
- Fish sauce is a game-changer in larb, adding that savory umami flavor. But not all fish sauces are created equal. Look for brands like Red Boat, Three Crabs, or Magic Chef. These have that clean, savory flavor without the funky, overpowering aroma that some other brands bring to the table. Trust me, it makes a big difference.
Frequently Asked Questions
You can definitely make larb ahead of time! Just make sure to store the meat mixture and the dressing separately to avoid sogginess. When you’re ready to serve, add the fresh herbs for that burst of flavor. While it’ll stay good for about 2 days, it’s always best when it’s fresh!
If your larb is dry, it might be because the meat was too lean, overcooked, or you didn’t add enough of that lime-fish sauce dressing to keep it juicy. Make sure to use meat with a little fat for moisture, cook it just until it’s no longer pink, and don’t skip on the dressing—it’s key to keeping everything nice and moist!
Larb is super versatile, so while lettuce wraps are a classic, you can totally switch it up! Try serving it over some steamed jasmine rice for a comforting twist, or go with crispy rice crackers for a fun crunch. The options are endless, so get creative with how you serve it!
To store leftovers, keep the meat mixture and fresh herbs in separate airtight containers in the fridge. When you’re ready to enjoy, just toss the herbs in with the larb before serving. It’s best eaten within two days to keep those herbs fresh and crunchy!
This recipe is only 217 calories per serving.
What To Serve With Thai Larb
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Other Thai Recipes You Might Like
Thai Larb
Ingredients
Dipping Sauce:
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 1/2 tablespoons sugar
- 2 Thai chilies , with seeds, thinly sliced, optional
- 1 tablespoon water
Filling:
- 1 tablespoon vegetable oil
- 4 cloves garlic, thinly sliced
- 1 teaspoon sugar
- 1/2 pound ground pork
- 1 teaspoon fish sauce
- 1/2 teaspoon soy sauce
- salt and freshly ground black pepper , to taste
Garnish:
- 1/4 cup basil, mint and cilantro leaves, torn
- 1 Thai chili , with seeds, thinly sliced, optional
- 1 butterhead lettuce, or iceberg lettuce
Instructions
- Combine all the ingredients for the Dipping Sauce and whisk to blend. Set aside or refrigerate until ready to use.
For the Filling
- Heat the oil in a skillet over medium heat. Add the garlic and cook until golden brown. Then, add the sugar and cook for 20 seconds.
- Add the pork and cook over moderate-high heat, breaking the meat into small pieces and cooking thoroughly until no pink remains, about 4 minutes. Stir in the fish sauce and soy sauce, then season with salt and pepper to taste. Turn off the heat, transfer to a bowl, and set aside.
To assemble
- Take a tablespoon or two of the ground pork filling (depending on the size of the lettuce leaf) and place it in the center. Drizzle the dipping sauce over the meat, wrap the lettuce around it, and enjoy. If you like some extra heat, you can add Thai chilies to your lettuce wraps, which is optional.
Notes
- For the juiciest, most flavorful larb, go for ground pork with a good amount of fat—about an 80/20 lean-to-fat ratio. This keeps everything nice and moist, with a richer, more flavorful filling. You can also use ground chicken or lean ground beef if you’re after a lighter version—they both soak up the flavors nicely.
- You can make your larb as spicy as you like! For that authentic Thai kick, add Thai bird’s eye chilies. Start with one or two and taste as you go. If you want more heat, go ahead and throw in a few more, but be careful—these little guys are spicy! If you’re not a fan of spice, skip the chilies or use something milder instead.
- Fish sauce is a game-changer in larb, adding that savory umami flavor. But not all fish sauces are created equal. Look for brands like Red Boat, Three Crabs, or Magic Chef. These have that clean, savory flavor without the funky, overpowering aroma that some other brands bring to the table. Trust me, it makes a big difference.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We love pork larb and eat it at least once a month. As it’s me my husband and son it doesn’t get too complicated but the ‘men’ need a little more than me so I include caramelized pork bites as well. So simple, pork belly cut into small cubes marinated in fish sauce and brown sugar then deep fried till crispy, amazing. Happy eating everyone
I make this with minced turkey, but get a darker mix that will be mostly thighs, as the breast meat is really too lean for this kind of dish. There is a small, unpretentious but very good restaurant in my Montréal neighbourhood that does this sort of cuisine, and it is both delicious and nutritious.
Sounds good.
I make this with minced turkey, but get a darker mix that will be mostly thighs, as the breast meat is really too lean for this kind of dish. There is a small, unpretentious but very good restaurant in my Montréal neighbourhood that does this sort of cuisine, and it is both delicious and nutritious.
Thanks Bee. We love larb. This recipe also works really well with minced (ground) chicken or turkey. For a more substantial filling for wraps I like to add presoaked and chopped Chinese mushrooms, very finely chopped celery and beansprouts (added at the last moment to retain their crunch). Once you get the hang of larb, the possibilities are endless.
Hi Joe, correct. Endless delicious possibilities.
Don’t cook the meats in oil. That’s not true laab. Cook them in plain water. You’ll get a totally different texture suited for salad. And use palm sugar. Toasted rice powder, too!
After trying the AMAZING Thai Chicken Lettuce Wraps this is definately on the “MUST TRY” list!!
Awesome I hope you like this pork larb lettuce wraps.
omg, i’m noob cook, but i cooked it right and it turned out being bomb!
Good recipe. I would add:
2 tblspoons fish sauce
2 tblspoons kekap manis (tick sweet soy sauce)
Minced lemongrass (about 2 tblspoons)
Chili garlic sauce, or 1 fresh serrano or jalapeno, or a couple hot thai chilis
2 tblspoons lemon or lime juice
2 tblspoons brown sugar
Mix all these ingredients in a bowl. Heat up a pan at medium high, saute the garlic till golden brown, then add meat (i usually use ground turkey) & brown till opaque. Add lemongrass & sauce. Let simmer for a couple minutes till all the water is dry but dont let the meat burn.
Serve with rice & stirfry veggies or do wrap like Bee above. Its super spicy & delicious. Bon appetit :)