Larb aka laab recipe

Ingredients

• 1 lb Ground Pork (preferably 80% lean)
• 0.25 cup Jasmine Rice (uncooked, for toasting)
• 3 Tbsp Lime Juice (freshly squeezed)
• 2 Tbsp Fish Sauce (Thai style, for umami)
• 1 tsp Chicken Bouillon (powdered cube dissolved in pan)
• 1 tsp Sugar (balances acidity)
• 8 Thai Bird's Eye Chilies (adjust to heat preference, wear gloves when handling)
• 3 cloves Garlic (finely minced)
• 0.5 Red Onion (thinly sliced, half used early, half added later)
• 0.5 cup Cilantro (loosely packed, roughly chopped)
• 0.25 cup Mint Leaves (roughly chopped)
• 0.25 cup Sawtooth Coriander (Culantro) (thinly sliced; optional if unavailable)
• 3 stalks Green Onions (thinly sliced)
• 0.25 head Cabbage (core trimmed, sliced for serving)
• 0.5 Cucumber (sliced for serving)
• 1 cup Sticky Rice (cooked, for serving on the side)
• 1 tsp Mom's Chili Powder (optional, adds depth)

Instructions

1. Rinse and Rough‑Chop Herbs

   Rinse cilantro, mint, sawtooth coriander, and green onions under cold water, pat dry, then roughly chop the cilantro and mint, thinly slice the sawtooth coriander and green onions.

   Time: PT10M

2. Prepare Aromatics

   Finely mince the garlic and thinly slice half of the red onion; set aside the other half for later addition.

   Time: PT5M

3. Slice Vegetables for Dipping

   Cut the cabbage in half, trim the core, and slice into bite‑size pieces. Slice the cucumber into rounds or sticks for serving.

   Time: PT5M

4. Handle the Chilies

   Put on heat‑resistant gloves, remove stems, and thinly slice the Thai bird’s eye chilies. Adjust quantity to desired heat level.

   Time: PT2M

5. Juice the Limes

   Squeeze the limes to obtain about 3 Tbsp of fresh lime juice and set aside.

   Time: PT2M

6. Toast Jasmine Rice

   Heat a large pan over medium‑high heat, add the uncooked jasmine rice, and stir continuously until the grains turn a light golden‑tan color, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

7. Cool and Grind Toasted Rice

   Transfer the toasted rice to a plate, let it cool for 5 minutes, then grind it in a spice grinder or mortar until it resembles coarse sand.

   Time: PT7M

8. Cook Ground Pork

   In the same pan, add a splash of water (about 2 Tbsp) and the ground pork. Break it up with a spatula and cook over medium heat until almost fully cooked, about 6 minutes, allowing the fat to render.

   Time: PT6M

   Temperature: medium

9. Season the Pork

   Add the minced garlic and half of the sliced red onion to the pork. Season with fish sauce, chicken bouillon, and sugar. Stir and cook for another 2 minutes until the onion softens and the pork is fully cooked.

   Time: PT2M

   Temperature: medium

10. Add Toasted Rice and Lime Juice

    Turn off the heat. Sprinkle the ground toasted rice into the pan, then drizzle in lime juice a little at a time, tasting after each addition until the desired sour balance is reached.

    Time: PT3M

11. Finish with Fresh Herbs and Chilies

    Stir in the remaining red onion, mint, green onions, cilantro, sawtooth coriander, and the sliced Thai chilies. Mix thoroughly and taste; add more fish sauce, lime, or chili powder if needed.

    Time: PT3M

12. Plate and Serve

    Transfer the larb to a serving bowl, garnish with the prepared cabbage and cucumber on the side, and serve with a bowl of sticky rice.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

20 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground Pork: Ground Turkey, Ground Chicken
• Instead of Jasmine Rice: Sticky Rice, Short‑grain rice
• Instead of Lime Juice: Kaffir lime juice, vinegar
• Instead of Fish Sauce: Soy sauce, Worcestershire sauce
• Instead of Chicken Bouillon: Vegetable bouillon
• Instead of Sugar: Honey, Palm sugar
• Instead of Thai Bird's Eye Chilies: Serrano peppers, Jalapeños
• Instead of Garlic: Garlic paste
• Instead of Red Onion: White onion, Shallots
• Instead of Cilantro: Parsley
• Instead of Mint Leaves: Basil
• Instead of Sawtooth Coriander (Culantro): Cilantro, Thai basil
• Instead of Green Onions: Leeks
• Instead of Cabbage: Napa cabbage
• Instead of Cucumber: Zucchini
• Instead of Sticky Rice: White rice
• Instead of Mom's Chili Powder: Paprika, Cayenne pepper

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Pan or Wok
• Spice Grinder or Mortar & Pestle
• Mixing Bowl
• Gloves (heat‑resistant)
• Spoon or Spatula
• Lime Squeezer (optional) (optional)
• Serving Plate
• Measuring Spoons

Critical Steps — Do Not Skip

• Toasting the jasmine rice until a light golden‑tan color
• Grinding the toasted rice to a coarse powder
• Cooking the pork without added oil to render its own fat
• Adding lime juice gradually and tasting for balance

Chef Tips from the Video

• Use a wok for even rice toasting; the high sides prevent spillage
• Grind the toasted rice with a mortar and pestle for a more authentic texture
• Let the cooked pork rest for a minute before adding lime to allow flavors to meld

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days

Freezer: Not recommended – fresh herbs lose texture

Room temperature: Serve immediately; do not leave at room temperature for more than 1 hour

Make-Ahead Tips

• Toast and grind the rice a day ahead and store in an airtight jar
• Rinse, chop, and portion all herbs in separate containers; keep refrigerated
• Pre‑squeeze lime juice and store in a sealed bottle in the fridge

Frequently Asked Questions