Thai Larb
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.
Servings: 4 people
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
Serving: 4people | Calories: 217kcal | Carbohydrates: 9g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 41mg | Sodium: 901mg | Potassium: 325mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1465IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 1mg