Marion Grasby shares her recipe for Thai pork larb salad.

What you need to know before you start

For this recipe, you’ll need a couple of frypans, a wooden spoon, a slotted spoon, a mortar and pestle for preparing the rice powder, a whisk and a knife for chopping the fresh produce. The recipe also calls for steamed rice on the side, which you can make in a pot on the stovetop or in a rice cooker. 

Why is this the best Thai pork larb salad recipe?

Created by Thai-Australian cook, food presenter and cookbook author Marion Grasby, this fresh and bright salad is bursting with flavour. It’s a great option when you’re looking for something speedy, as it’s prepped in 10 minutes and ready to eat in 25. 

It features juicy pork mince, plenty of fresh herbs like mint and Thai basil, and roasted rice that’s been crushed into a powder. This is then tossed in a refreshing salad dressing of chillies, lime juice and fish sauce for an umami kick. It’s best enjoyed with a side of steamed rice or as part of a larger spread with noodles and grilled meats. 

What does larb mean in Thai?

While larb (sometimes spelt ‘laab’) originated in Laos, the dish has roots in Thailand, especially in the northern part of the country. Larb refers to the salad being ‘chopped’, and will most commonly include minced meat and fresh herbs with a chilli-lime dressing. You’ll often find variations of a larb salad with either chicken (larb gai), pork (larb moo) or beef (larb neua). 

What ingredients you’ll need 

Peanut oil: Peanut oil is used when cooking the pork mince to impart a slightly nutty flavour. 

Pork mince: We opt for pork mince as the main protein for the dish. It provides a juicy, flavourful base for the salad, with its savoury richness perfectly balancing the tangy and spicy ingredients.

Long-grain rice: The uncooked rice is toasted in a frypan and blitzed to create the rice powder for texture and a slightly nutty flavour. This also thickens the sauce slightly. Feel free to also serve the completed dish with steamed rice. 

Fish sauce: Fish sauce is a main ingredient in the lime dressing. It adds a salty, umami depth.

Lime: Lime juice brings a bright, tangy acidity that cuts through the richness of the pork and balances the bold flavours of the salad. 

Eschalot: Sliced eschalots contribute a mild, sweet onion flavour with a slight sharpness that adds complexity to the dish.

Mint: Fresh mint adds a cooling note that contrasts the spicy and tangy elements of the salad.

Thai basil: Opt for Thai basil over the more commonly found Italian basil. It adds an aromatic, slightly peppery flavour that enhances the overall freshness of the dish.

Long red chillies: This mild chilli variety brings a hint of heat without overpowering the salad. Feel free to omit it if you don’t enjoy the taste of chillies. 

Iceberg lettuce: Lettuce provides a crisp, refreshing crunch that acts as a cool, neutral base to balance the intense flavors of the larb.

How do you make a pork larb salad?

Making a larb salad at home is a quick and simple process. Begin by frying off the pork mince, using a wooden spoon to break it into small lumps. While it’s cooling, fry uncooked rice and use a mortar and pestle to blitz into a fine powder. This is what gives the salad its distinct bite. Finally, whisk together the dressing before tossing everything together in a bowl and plating up on a serving platter. 

How to store leftover Thai pork larb salad

Transfer any leftover pork larb into an airtight container and store in the fridge. It will keep for 2-3 days, however, you may wish to add extra fresh herbs when you’re ready to eat. If you can, store each component separately before tossing to combine, to avoid any soggy leaves. 

What to serve with Thai pork larb salad

This light pork salad is best served at room temperature as an easy summer lunch or dinner. Pile the larb on a bed of fresh iceberg lettuce cups and pair it with a side of steamed white rice. Enjoy it as is or pair it with other Thai dishes such as fishcakes, marinated chicken wings or our Northern Thai pork belly curry to complete your southeast Asian feast. 

Drink pairings with Thai pork larb salad

Complete your larb salad by serving it with an ice-cold Thai beer like a Chang, Leo or Singha. Cocktails like a gin and tonic or a mojito with its bright, refreshing flavour would also complement the bold flavours of the salad well. 

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Experiment with more Thai-inspired recipes for our curated selection:

• Chicken khao soi (Thai noodle curry)
• Son-in-law eggs (Thai fried eggs)
• Thai-style green peppercorn beef stir-fry