Thai Larb Salad is a vibrant minced-meat dish originating from Laos and Isaan (northeastern Thailand). It combines gently cooked ground meat—commonly pork, chicken, duck, or even tofu—with bright lime, pungent fish sauce, spicy chili, aromatic herbs, and a unique nutty crunch from toasted rice powder. Quick to prepare and full of bold tastes and textures, it’s the perfect light yet satisfying meal.
Why Larb Salad Is So Appealing
- Fresh Flavor Explosion: Each bite balances sour-salty-spicy flavors—lime and fish sauce bring tang; chili adds heat; mint, cilantro, and green onion contribute freshness.
- Homemade Crunch: The signature texture comes from toasted glutinous rice powder (khao khua), made by roasting sticky rice until golden, then grinding it coarsely. This enhances both flavor and mouthfeel.
- Quick and Healthy: Larb is often prepared with lean meats, fresh herbs, and minimal oil—easy to whip up in under 30 minutes.
A Dash of Meaning & Culture
In Thai, “larb” (also spelled laap or laab) literally means “mince.” Interestingly, it’s a homonym with “prosperity” (ลาภ), which gives the dish symbolic meaning—larb is often served at festive gatherings and during Songkran (Thai New Year).
Classic Thai Larb Salad Recipe
Ingredients (Serves 4)
- 1 lb minced meat (pork, chicken, beef, duck, or crumbled tofu)
- 2–3 Tbsp toasted sticky rice powder (khao khua)
- 2–3 Tbsp fish sauce
- 3–4 Tbsp fresh lime juice
- 1–2 tsp chili flakes (Thai prik bon preferred)
- ½ tsp palm or brown sugar (optional, to balance)
- 3–4 shallots, thinly sliced (or red onion)
- ½ cup fresh cilantro, chopped
- ½ cup fresh mint leaves, torn
- 2–3 green onions, sliced
- Fresh lettuce, sticky rice, or raw vegetables for serving
How to Make Khao Khua (Toasted Rice Powder)
- Place ¼ cup glutinous (sticky) rice in a dry skillet over medium-low heat. Stir constantly until grains turn golden-brown and aromatic (about 8–10 minutes).
- Transfer cooled rice to a grinder or mortar. Pulse or pound until the texture resembles coarse sand or cracked pepper.
Tip: Make extra—khao khua stores well for up to a month and adds richness to many Thai dishes.
Recipe Steps
- Cook the Meat
In a skillet over medium-high heat, cook the ground meat until no longer pink. For lean cuts, adding a splash of water or broth helps retain moisture. - Mix the Flavors
Transfer the meat to a large bowl. While still warm, stir in lime juice, fish sauce, chili flakes, and sugar (if using). - Add Crunch & Herbs
Fold in shallots, cilantro, mint, green onions, and khao khua. Toss gently to blend, coating the meat with nutty powder and fresh herbs. - Serve Right Away
Spoon into lettuce cups or serve alongside sticky rice and crisp veggies. Best enjoyed warm or at room temperature to maintain the herbs’ brightness.
Customization Tips
- Level up umami: Add lemongrass, galangal, or Thai basil for more complexity.
- Change your protein: Try duck, tofu, shrimp, or mushrooms for different textures.
- Scale heat to taste: Adjust chili to mild or fiery. Dried Thai chilis add authentic heat.
Larb Salad in a Healthy Diet
This dish is not only flavorful but nutrient-rich. With high protein and fresh vegetables, and low in unhealthy fats, it makes a balanced, satisfying meal—especially when served with veggies or a light salad.
Why You’ll Love It
Thai Larb Salad delivers a bold combination of flavors: tangy lime, salty fish sauce, fiery chili, herby freshness, and earthy crunch. It’s quick to make, highly adaptable, and beautiful on the table. Whether you’re feeding a crowd or enjoying a solo meal, this flavorful salad is a winner.
FAQ
What does “larb” mean in Thai?
It means “mince” and also sounds like “luck,” making it a dish with cultural symbolism.
Is larb salad healthy?
Yes! Made with lean protein, fresh herbs, light dressing, and no heavy oil, it’s nutritious and balanced.
Can you make larb vegetarian?
Absolutely! Swap meat for tofu, mushrooms, or legumes. Keep the herbs, seasonings, and toasted rice to preserve authenticity.
Serve This With:
- Fresh lettuce cups (Butterhead or iceberg)
- Sticky rice (traditional)
- Cucumber, cabbage, long beans for added crunch
Enjoy a bite of Laotian-Thai tradition with this homemade Larb Salad—a delicious, healthy, and vibrant culinary journey in every forkful.
