It’s high in protein and herbs. Keep it lighter by using lean meat and serving with lettuce cups or steamed veggies instead of lots of rice.

Can I make larb without fish sauce?

Yes—use the soy sauce + rice vinegar + salt combo above. Flavor will be different but still tasty.

Can I use other meats?

Absolutely. Larb Moo (pork) is very popular, and beef works well. Finely chopped mushrooms or tofu are good vegetarian options.

What does toasted rice powder do?

It slightly thickens the juices, adds a nutty aroma , and gives larb its signature body.

What are the ingredients in larb?

Larb is made with ground meat, lime juice, fish sauce, sugar, shallots, chili flakes, toasted rice powder, and fresh herbs like mint, cilantro, and green onion.

What’s the secret to authentic larb?

The key is balancing sour, salty, spicy, and sweet flavors, and using toasted rice powder ( khao khua ) for its nutty aroma and texture.

What is the best meat for larb?

Chicken and pork are the most common, but beef, turkey, or even tofu work. Pork is often considered the most traditional.

What does larb mean in Thai?

“Larb” in Thai sounds like the word for “good fortune,” which is why it’s often eaten at celebrations.

Thai Larb Recipe (Larb Gai) – Authentic, Easy & Flavorful

Name: Thai Larb Recipe (Larb Gai) – Authentic, Easy & Flavorful
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 1 pound of ground chicken, turkey, pork or beef; 1/4-1/2 c. water; 2-3 shallots, thinly sliced or 1 small red onion thinly sliced; juice of 2-3 limes to taste; 2-3 tbsp of fish sauce to taste; 2-3 tsp of sugar to taste; 1-2 tbsp of store-bought roasted rice powder or homemade roasted rice powder; 1 tsp.-1 tbsp. Thai chili flakes to taste; 1 c. coarsely chopped fresh cilantro; 1 c. fresh whole mint leaves; 1/2 c. green onions chopped in 1/4 in.

Description

Need a refreshing Thai salad to cool you down while heating up your tastebuds? Make Larb at home with this simple recipe!

Ingredients

Scale

1 pound of ground chicken, turkey, pork or beef
1/4-1/2 c. water
2-3 shallots, thinly sliced or 1 small red onion thinly sliced
juice of 2-3 limes to taste
2-3 tbsp of fish sauce to taste
2-3 tsp of sugar to taste
1-2 tbsp of store-bought roasted rice powder or homemade roasted rice powder
1 tsp.-1 tbsp. Thai chili flakes to taste
1 c. coarsely chopped fresh cilantro
1 c. fresh whole mint leaves
1/2 c. green onions chopped in 1/4 in.

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Instructions

Cook the meat

Add ¼ cup water to a wok or skillet over medium-high. Add 1 lb ground chicken and cook, breaking it up, until just cooked through. Add a splash more water if it dries out.

Wilt the shallots

Turn off heat. Stir in 2–3 sliced shallots (or 1 small red onion); the residual heat softens them without losing crunch.

Season

While the meat is still warm, add juice of 2–3 limes, 2–3 Tbsp fish sauce, 2–3 tsp sugar, 1–2 Tbsp toasted rice powder, and 1 tsp–1 Tbsp Thai chili flakes. Start small and adjust until the flavor is bright (sour), salty, lightly sweet, and a little spicy or really spicy if you like it that way.

Cool, then herb it

Let the mixture cool to warm/room temp before adding the herbs so they don’t wilt. Stir in 1 cup cilantro, 1 cup fresh mint, and ½ cup sliced green onion.

Taste & adjust

Add a pinch more toasted rice powder for body, more lime for sour notes, fish sauce for savory flavor, or chili flakes for heat.

Notes

Additions and Substitutions

Ground chicken substitute: Ground pork, which is traditionally used, ground turkey, ground beef, or finely chopped firm tofu.
Shallots substitute: Red onion thinly sliced.
Fish sauce substitute: ½ Tbsp soy sauce substitute + ½ Tbsp rice vinegar substitute + pinch of salt or coconut aminos.
Sugar substitute: Palm sugar or brown sugar.
Toasted rice powder substitute: Coarsely ground dry-toasted oats substitute (not traditional, but adds body).

Larb Recipe Tips & Tricks

Make-ahead: Cook/season the meat ahead; add herbs just before serving.
Temperature matters: Toss herbs in when the meat is warm, not hot, so they stay fresh and green.
Balance is everything: Aim for sour > salty > a hint of sweet, then adjust heat.
Rice powder texture: Grind to a coarse sand—too fine turns pasty, too coarse won’t absorb juices.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Thai
Method: Stir-Fry
Cuisine: Thai