Larb (ลาบ) is sort of like the meat sibling of som tam; They are made from different ingredients, but go incredibly well together.

It’s a staple dish of Thai Isaan food, it’s easy to make, and it’s a brilliant combination of ingredients. A spoon of larb (ลาบ) followed by a ball of fresh sticky rice, is one of the great flavor combinations.

In this blog post, you’ll find an authentic version of larb, like you find in Thailand.

Larb (ลาบ) is a Thai salad, but it’s not a vegetable salad, instead it’s a meat salad. The minced pork is wonderfully seasoned with fish sauce, chili flakes, lime juice, toasted sticky rice to give it some crunchy texture, and a wonderful assortment of fresh herbs to bring it all together.

If you’ve eaten larb (ลาบ), I’m sure you love it, but if you’ve never tried it, you’re in for a real treat!

Sticky rice powder for larb
Toasting the sticky rice

One of the most essential ingredients in any Thai larb recipe is something known as khao kua (ข้าวคั่ว), or toasted sticky rice.

It’s a really important part of Thai larb as it gives the pork a crunchy bite and a roasted fragrance.

The good news is, you should be able to purchase Thai sticky rice at most Asian supermarkets, and then it’s pretty easy to toast the rice and make it yourself.

Khao khua recipe
You want it to be golden brown

You basically just throw the white sticky rice into a medium-low heated pan or wok, and toast it, dry without any oil. Continually mix it so it doesn’t burn.

The rice will start to turn yellow and then turn kind of golden brown. It will also start smelling really good, almost like popcorn.

It took me about 15 minutes or so to get that nice brown color on the sticky rice.

Thai larb recipe
That’s the powder you’re looking for

From there, you either need to put the sticky rice in a food processor and grind it into a coarse powder, or bust out your mortar and pestle (this is the way I did it) and pound it.

Then you set the khao kua aside until you mix the larb salad together.

minced meat for making larb
Minced pork for larb

Now when it comes to Thai street food Thai larb is most frequently made with minced pork (larb moo ลาบหมู).

So I decided to make the this Thai larb recipe with minced pork as well, but it’s also very commonly found with minced chicken or minced duck (and minced beef would be tasty too).

You can even make it with fish, or tofu, or mushrooms – all great choices. Anyway, the basic seasoning of Thai larb works well with just about any protein you want to substitute.

Authentic Thai recipes
Chili flakes

Thai larb rarely uses fresh chilies, and instead uses dry ground chili flakes, known as prik bon, to give it some color and heat.

Thai shallots
Thai shallots

Thai shallots are small about the size of a big grape, but they pack quite a punch – they are very flavorful.

I’ve seen some shallots in other places that look like the size of small lemons, but I don’t think they are quite as pungent as the Thai ones. Anyway, just use your judgement, you could even substitute a strong red onion for the shallots.

As a final tip, the easiest way to make larb, and the way they commonly prepare it on the streets of Thailand, is by cooking the pork in a small saucepan or pot, taking it off the heat, and then mixing in all the other ingredients right into the pot.

(If you can’t see the video, watch it here: http://youtu.be/elcphgkyYLY)

Thai larb recipe (larb moo ลาบหมู)

Time: About 30 minutes or less
Recipe size: This recipe makes one good sized plate / bowl full of larb. So depending on how many dishes you have for a meal, it could be big enough for 1 – 2 people, or shared between 3 – 4 people (if you have a full spread of Thai dishes).
Utensils: Small saucepan
Flavors: Fresh meat based salad, great herb flavors, mix of chili and salty
Eat it with: Larb is a Thai Isaan dish, normally eaten along with a side of Thai green papaya salad (som tam) and a plate of steamed Thai sticky rice.

Like I mention in all my Thai recipes, Thai food is very much a taste-test based cuisine. So please use the ingredients listed in this larb recipe as a guide, but not as exact instruction. You need to taste test to make sure your larb is balanced the way you like it – with the fish sauce, lime juice, chilies, etc.

4.6 from 11 reviews
Thai larb recipe (larb moo ลาบหมู)
 
Prep time
Cook time
Total time
 
Thai larb made with minced pork (larb moo ลาบหมู) is one of the most popular Thai streets foods in Isaan cuisine. It's a wonderful combination of minced pork, lime juice, chili flakes, fish sauce, and herbs to give it a refreshing touch.
Author:
Recipe type: Salad
Cuisine: Thai
Serves: 1 - 2
Ingredients
Pre-ingredient
  • About 5 tablespoons of uncooked Thai sticky rice (but for the actual dish I used about 1 heaping tablespoon after we made it into powder - see directions)
Main ingredients
  • 300 grams (1 pound) minced pork (minced chicken or minced beef will also work well)
  • ½ - 1 tablespoon of chili flakes (prik bon)
  • ⅛ tablespoon of sugar (just a pinch)
  • ½ tablespoon of fish sauce (here's the fish sauce I use)
  • 1 - 2 limes (I used the juice from about 1.5 limes)
  • 3 - 4 small shallots (Thai shallots are only about the size of grapes, so if you have bigger shallots just use however much you want)
  • A few leaves of Culantro - this is an herb also known as long coriander, it tastes a little like cilantro (if you can't find any cilantro, don't worry about it, it's not a must)
  • 3 - 5 spring onions (green onions)
  • About 20 leaves or so of fresh mint
Instructions
Toasted sticky rice (khao kua)
  1. First step is to make the toasted rice (khao kua ข้าวคั่ว).
  2. Heat a frying pan on low heat, toss in the uncooked Thai sticky rice (no oil). Stir continuously, kind of like you’re roasting peanuts or coffee. Toast the rice until it turns from white to golden yellow, almost to the point where it looks like brown wheat. It will also be very fragrant and smell almost like popcorn. It took me about 15 minutes or so.
  3. Once the rice is finished toasting, and has cooled off a bit, put it into your stone mortar and pestle. Pound the rice until it turns into a coarse powder (a blender or food processor will also work fine). Put your toasted sticky rice powder in a bowl aside.
Larb recipe
  1. Add 300 grams of minced pork to a small sized saucepan with a handle. Fry the pork, breaking it into small minced pieces, until it’s fully cooked all the way through. For best flavor, leave all the oils that come out (but if you want to be healthier, you can also drain the pork oil, and add in a splash of water instead). Take the pork off the heat.
  2. Leaving the pork in the same pot, add 1 heaping tablespoon of the toasted rice powder into the pork. Also toss in ½ - 1 tablespoon of chili flakes.
  3. Add a pinch of sugar, ½ tablespoon of fish sauce, and squeeze in the juice from 1 - 2 limes (I used about 1 ½ full limes, but I like it quite sour).
  4. Give the pork and the seasoning a quick stir.
  5. Peel and slice the shallots, finely mince about 5 green onions and a few culantro leaves (if you have them), and just pluck about 20 or so mint leaves off the stem. Throw everything into the saucepan with the pork.
  6. Give the larb moo a good mix, making sure all the spices and dressing coats the pork.
  7. Taste test. See if it needs more fish sauce for saltiness, lime juice, or chili flakes. Get it the way you want it.
  8. Dish it out onto a plate and garnish with more mint leaves, Thai sweet basil, and culantro.
Notes
In Thailand, larb moo (ลาบหมู) is normally eaten along with a plate of Thai sticky rice and accompanied by a plate of som tam (green papaya salad ส้มตำ).

Get the full Thai larb recipe here, and also be sure to check out all of my authentic Thai recipes.

Enjoy!

Thai larb recipe
Thai larb recipe (larb moo ลาบหมู)

As long as you get all the ingredients together, this Thai larb recipe (larb moo ลาบหมู) is quite simple to make, and it tastes absolutely amazing.

Let me know what you think in the comments below. Happy cooking!



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  • Michelle

    4 days ago

    I love making larb moo, I got it at a thai restaurant one time and I became addicted then I was so upset when the restaurant closed but then I found this recipe and it is so nice, I eat it with lettuce and it is my favourite food and is simple to make

    • Mark Wiens

      2 days ago

      Hey Michelle, so happy you found this recipe and that you enjoy eating larb. Enjoy!

  • Mai Winston

    1 week ago

    Wow this is a yummy dish. I add some lemongrass and fresh Thai chilies into my dish and it was perfect.

  • Bernadette

    2 weeks ago

    So the rice stays uncooked only fried and then grounded fine?

    • Mark Wiens

      2 weeks ago

      Hi Bernadetta, yes, the rice is powdered form and just provides a slight crunch to the dish.

  • Stephen

    4 weeks ago

    Good instruction on recipe. Wish there was non-glutinous recipe.

    • Mark Wiens

      4 weeks ago

      Thank you Stephen, glad you enjoyed it!

    • Laura

      3 weeks ago

      Glutin in rice is not the same as gluten in wheat. (Note the difference in spelling.) All Rice is a gluten free food. Glutin with an “i” indicates a sticky texture. Gluten with an “e” can be a digestively offending protein found in (all and only) bread grains which includes wheat, spelt, kamut, farro, barley, rye, triticale, etc. , and anything derived from such grains such as couscous, bulgar, etc.—and then after further processing you get bread, pasta, flour, etc. Gluten can be hidden in packaged products. READ the label. Many companies now indicate on the label if it is gluten free. Oats do not have gluten. Oats can get cross contaminated with gluten because farmers rotate their crops with gluten grains, usually wheat. If you are severely sensitive you can pay extra for certified gluten free oats. Buckwheat is gluten free. It is a grass. Other gluten free grains are quinoa, amaranth, wild rice, corn, millet, etc. Additionally the gluten issue many people have in America may be due, in part, to GMOs. Wheat, corn, soy are predominantly grown using these practices. Avoid GMOs by eating organic when possible!

  • Veronica Farley

    2 months ago

    It was okay. Pretty solid foundation. However I added quiet a bit of lemomgrass, chicken broth, garlic, and ginger before it was almost perfect for me :)

  • Clare

    2 months ago

    Stunning! Will be cooking this recipe too.

  • Peter

    2 months ago

    Hey Mark
    On a recent holiday to Thailand I found Larb Moo Tod on a menu at a restaurant we visited. The small deep fried patties were a great variation of Larb Moo. Have you seen this on your travels through the Kingdom.

    • Mark Wiens

      2 months ago

      Hi Peter, great to hear from you. Yes, I’ve had it quite a few times, it’s a nice variation. Thanks for sharing!

  • Binh

    4 months ago

    I found this this recipe easy to execute but extremely lacking in flavor, tastes mostly like what you expect cooked pork to taste like. Served it but had to quickly look for a fix as it was not well received. Found a different recipe that called for 3 tablespoons of fish sauce to 1 lb of pork in addition to more sugar and limj. Made up the difference in the “sauce” in a separate bowl and added it to what was originally made. Rave reviews after that!

    • Mark Wiens

      4 months ago

      Hey Binh, thanks for the feedback. Perhaps it just all depends on the sourness or your limes and flavors of your ingredients. That’s one reason why Thai recipes can’t fully be followed, but rather you need to rely on taste testing and adding. Glad it worked in the end!

  • Belinda Farinas de Leon

    4 months ago

    Yum!

  • Elaine

    6 months ago

    I ordered Laab at a local Thai restaurant that I love. It sounded good on the menu. Why did it smell like feces? It was an utterly repulsive odor. Too much fish sauce??

  • Jo

    6 months ago

    I have been trying any Thai restaurant I can find since I moved to Chicago and they all fail pathetically…. I am spoiled by the ones in Florida and Las Vegas. I have decided to stop wasting my money on those places and make my own. Your recipes are sooo authentic. I absolutely love the fact that you are here and I found you!!! Thank you for my healing food and my comfort food finally again.

  • Mary

    7 months ago

    Love your recipes and Laarb is a favorite. Great to make it myself! Thanks for sharing your knowledge!

  • charles kelly

    7 months ago

    nice straightforward recipe. using lettuce delivery system for larb and rice. thank you!

  • Pheesao

    8 months ago

    As a child and all the way to adulthood, we would go to the market, (near Bang Saen), buy a piece of whole fatty pork to take home. Then, we’d wash the meat (raw meat hanging outside, with flies back then.) Once the meat had been washed, thin slice it. Place on our thick wooden cutting board, get out 2 very large chef knives, and we chopped the meat. We chopped & chopped, turning & mixing meat pieces at the same time. After about 30 hours (seemed that long to me when I was young), the meat was pronounced perfect. Then, and only then, did we begin to make Laab Moo (or Laab Neua). It was work, but worth every second.
    When I came to the US, they had ground pork, but it was too ground up for the dish. It’s only in the last 10 or so years that I have been able to buy pork that is the proper texture.
    I still make most of my ingredients & foods from scratch. In fact, tonight is the very first time in 59 years, that I am going to use store bought red curry paste! Mae Ploy brand, of course. I have my ingredients though, just in case it’s not as good as made from scratch curry paste. Laab Moo (Neua), Som Tham, & Sticky Rice. Snack foods from heaven & great movie watching foods!

  • Karlijn

    9 months ago

    Very happy with your larb, som tam and mango with sticky rice recipes. Everything turned out really well thanks to your very easy to follow instructions and videos. Thanks!

    • Mark Wiens

      9 months ago

      Hey Karlijn, great to hear that, glad they turned out well!

  • Kaz

    9 months ago

    Hi Mark. Thank you for all your amazing recipes. We have lived in pattaya for over a year, and love Thai food, but didn’t realise it was so easy to make our favourite dishes. 30 minutes on your site, and we were inspired to cook laab moo and gra pow. Both of them were successful and we now love cooking Thai food. Thank you for opening up this new hobby for us.

    • Mark Wiens

      9 months ago

      Hi Kaz, this is awesome to hear, glad you’re able to cook some Thai dishes the way you remember them in Thailand. Keep enjoying Thai food!

  • Puja Banerjee

    10 months ago

    Hey,
    I want to cook this recipe with duck, so do I have to do it any differently. I mean do i have to marinate the duck or something.

    • Mark Wiens

      10 months ago

      Hey Puja, I think it would be pretty much the same, just mince it up and cook it the same. Hope you enjoy!

  • Texas Shopper

    10 months ago

    Tried this tonight with freshly ground chicken breast. Although I am not a fan of mint, I still added it and was pleasantly surprised how all the flavors worked together. My family really enjoyed it. Thank you!

  • Paul Cox

    11 months ago

    Flew back to UK yesterday after 2 months in Thailand. Going to try your larb moo tonight! Missing som tam already…what can i use instead of green papaya??? Paul

    • Mark Wiens

      11 months ago

      Hey Paul, thank you very much, hope it turns out well. For green papaya, you could use cucumber or green mango. Enjoy!

    • Holger

      8 months ago

      You can try to use Kohlrabi as well.

  • Kieran monaghan

    11 months ago

    Love you’re recipes mark! You’re always so enthusiastic about thai food! !

    • Mark Wiens

      11 months ago

      Thank you very much Kieran, appreciate your support.

  • Paul

    1 year ago

    After months of wanting to make this stuff I finally decided it was time. thx for this recipe it was amazing. will definitely be adding it to my go-to recipes!

  • M

    1 year ago

    Wow this was yummy! Every thing was to my own taste so I went off measurement. Mine did not look like yours but it’s delicious

    • Mark Wiens

      1 year ago

      Hey M, great to hear you enjoyed it!

      • Alexandra

        1 year ago

        I made this tonight using ground turkey instead of pork. It was so easy to make and delicious!

        • Mark Wiens

          1 year ago

          Hey Alexandra, awesome to hear that, glad you enjoyed it!

  • Ruby

    1 year ago

    Its the most delicious and easiest larb gai recipe .. Mark you are the best!!!!!!
    Thanx a million for sharing this awesome recipe with us, it has become a staple dish in our house!!

    • Mark Wiens

      1 year ago

      Great to hear you enjoyed it Ruby, thank you very much!

      • Ruby

        1 year ago

        Today tried pad kra pao gai your style..GOOOOOD…. Awesome!!!!!!!! and so so easy. You know this time my visit to Chiang Mai was so fruitful. Gorged on Thai food for two months and bought lot of cooking ingredients , chillies, dried herbs that will last me this whole year.. :)

        • Mark Wiens

          1 year ago

          Hey Ruby, so great to hear you enjoyed this recipe and the pad kra pao as well. Glad you had a fun and delicious trip to Chiang Mai as well!

  • Mattias lindh

    1 year ago

    I love this, eat it almost every day…
    I make it very thai style chilli strong.
    It is very easy to do….

  • Jane on Whidbey

    1 year ago

    30 years ago, I walked into a tiny Asian restaurant that had 150 items on the menu, and I had all of them over the course of the years we lived nearby. Larb was a favorite, along with the green mango salad. Oh, my. We ate dinner there 2-3 times a week, although it was 12 miles away. We became friends over the years. Sweet memories you kindled with this recipe. I’ve never had another as good as theirs.

    • Mark Wiens

      1 year ago

      Hey Jane, thank you for sharing, that’s an amazing story!

  • Xochitl Gonzalez

    1 year ago

    Can you substitute roasted rice powder for the toasted sticky rice? It’s an item I can easily buy in the grocery stores here in Los Angeles. I don’t think it adds any texture, though.
    Thanks!
    Xochitl

    • Mark Wiens

      1 year ago

      Hey Xochitl, hmmm, is it fine like flour? I’m thinking that if it’s already ground, it’s probably too fine – and this should be quite coarse so it has that texture. But you can make it with regular rice as well, just try fry it until it turns golden, then crush it or blend it quickly. Enjoy!

      • Xochitl Gonzalez

        1 year ago

        Made this the other night with pork that we had leftover from a carnitas recipe from Diana Kennedy – and was lazy and used the roasted rice powered. But we devoured it! Will make again, from scratch hopefully!

  • Alice

    1 year ago

    Thanks for this great recipe! Made it last night and it tasted awesome. Toasted rice was a MUST HAVE and so worth the effort.

    • Mark Wiens

      1 year ago

      Hey Alice, great to hear you enjoyed it. I agree about the toasted rice, makes all the difference.

  • Mai Chery

    1 year ago

    Mark, you are awesome! Started watching your youtube videos a few months ago but haven’t checked out your websites, until I stumbled upon this recipe. Thank you for all you do!

    • Mark Wiens

      1 year ago

      Thank you very much Mai, really appreciate your support. Thank you for watching and reading!

  • Len

    1 year ago

    Mark,

    Love the recipe…I live in Italy right now, and cilantro is difficult to find. I did find a couple of Asian groceries that occasionally have it. Having live in Miami before, I strongly prefer culantro, but that is impossible to find here. I got my hands on some seeds…about 10,000 of them (or two tablespoons LOL) but have had no luck getting them to germinate. Any tips on growing culantro???

    Thanks,

    Len

    • Mark Wiens

      1 year ago

      Hey Len, good to hear from you, glad you like this recipe and dish. Hmm, I’ve never tried to grow culantro before, so sorry I don’t have any tips myself. Maybe someone else here can help us?

      • Steve

        12 months ago

        Re cilantro (green dhunia / green coriander) … Many merchants of coriander seed sell it as a whole spice, not intending you to grow your own. To stop germination (or possibly to enhance the toasted flavor of the coriander seed) it is roasted before sale. Result: no germination – the seed is dead. You need to buy coriander seeds from a seed merchant, not coriander spice from a spice merchant. Buy the right seeds, and coriander / cilantro grows like a weed.

        • Mark Wiens

          12 months ago

          Hey Steve, great, thank you for the extra information.

  • Zarah

    2 years ago

    Love your website. My husband and I we’re fan of Thai food and been wanting to learn this recipe but it seems too much work until I saw your video. Thank you for sharing Mark! God bless you and more power to you!

    • Mark Wiens

      2 years ago

      Hi Zarah, great to hear from you, glad you and your husband love to cook Thai food too. This recipes is pretty simple to make, let me know how it goes.

  • Adam Butler

    2 years ago

    Hi Mark, just back from a month in Thailand with my family. My wife and I taught for two years at Bangkok Christian College from 2002-04, and it was our first time back since returning to Canada.

    When we came home after our teaching stint, I was passionate about cooking Thai food, but my conviction faded over time. However, our recent trip rekindled my enthusiasm.

    My wife and I have also resolved to make healthier dietary choices, and that involves removing much of the flour, rice, potato and sugar that we used to eat. Thai cooking actually makes this really easy, with a few small modifications.

    One modification that works beautifully is to substitute lightly toasted white sesame seeds for the toasted sticky rice in Larb. Can’t wait to try it with your recipe. Also going to try substituting stevia for sugar.

    Really glad I found your site, and keep up the great work.

    Cheers,
    Adam

    • Mark Wiens

      2 years ago

      Hey Adam, great to hear from you, so glad you you’ve spent time in Thailand, and that you enjoy cooking Thai food. Good idea for the healthier choices, the toasted sesame seeds I think will taste great. Also, when I’m cooking this for myself I usually don’t add the sugar, but I included it in this recipe as that’s the way it’s often prepared in Thailand. Let me know how it goes!

  • Shane

    2 years ago

    Looks great and I plan on giving it a try. One note – 454 grams = 1 pound (you have it listed as 300 grams)

    •300 grams (1 pound) minced pork

  • Jane

    2 years ago

    I was a bit skeptical about this recipe because I found it too easy, but still decided to give it a try tonight, and omg, it was delicous!!! I added way more fish sauce, lime juice, fresh chilies and khao kua, according to our tastes only. My husband was so happy that I finally made him some laab. Thanx so much for sharing this recipe!

    • Mark Wiens

      2 years ago

      Sounds fantastic Jane, glad you and your husband enjoyed it. Laab really is an easy dish to make – and it’s just all about taste-testing until you have the flavors perfect. Glad you liked it!

  • Olly Daniaud

    2 years ago

    Hey

    Another great recipe. Thank you for making all this so accessible. My thing was Laos where I had a business in Luang Prabang for eight years and while the food was always a major incentive to travel back there as often as I could, I never got round to really mastering the art or even begin to. Your web site is a welcome treat to the un-initiated or those too shy to take the plunge.

    All the best.

    OLLY DANIAUD

    • Mark Wiens

      2 years ago

      Hello Olly, great to hear from you, thank you very much for the kind words. Glad you enjoyed your time in Laos, and especially the food. Yah, definitely give some of these dishes a try, they’re not too hard to make, and you can balance out the flavors by taste-testing. Let me know how it goes with the cooking, and have fun!

  • John Lipka

    2 years ago

    Just a couple suggestions from someone who has been trying to perfect this for a while.
    I use fresh ground chili past and sweet chili sauce (both available at any asian market) rather than the chili flakes and brown sugar.
    Cook the protein in a little sesame oil, add the chili sauces and lime and cook complete. Let it sit for at least 15 minutes to cool, or it will completely cook the add-ins, making them soggy instead of fresh and crisp. Toasted rice made in a food processor will be pretty fine, and works well to thicken the mixture, but hand ground toasted rice using a mortar in pestle will give you the crunch..just break the rice into quarter grain chunks, then use them both..
    I kinda disagree about the Cilantro not being I’m portent..I use a full cup in a pound recipe, finely chopped. Thats Chaing Mai style..

    • Mark Wiens

      2 years ago

      Hey John, great, thank you for your tips, sounds delicious. I like your idea about waiting until the meat cools so the heat doesn’t cook the herbs. Thanks again. Do you cook other northern Thai dishes as well?

    • Ken Stone

      2 years ago

      To each his own…It’s pretty good no matter how you make it. The garlic, fish sauce and lime juice though are crucial.

      The cilantro really sets it off when you get it just right.

      As for anybody traveling to Thailand, take a stock of Imodium with you.

      Those spicy dishes will keep you in the toilet quite a bit.

      I’ve ordered my food “Mai Phet” (not spicy) MANY, MANY times at restaurants there and they pay zero attention…More likely “A Little Bit Spicy” to them is still enough to explode your head.

  • Jennifer

    2 years ago

    Hi Mark! I’ve been following you on your youtube videos and now your recipe blogs.. Wanted to let you know that you make me drool in every video!!! I am planning a trip to Thailand next year and will use your guide to getting good food.

    Going to use your recipe to make pad see ew tonight for my roommates. Only thing I will do differently is add some finely chopped thai chili along with my garlic to give it an extra kick :)

    • Mark Wiens

      2 years ago

      Hi Jennifer, thank you very much for the encouraging words, and for watching my videos. Glad that you’ll be coming to Thailand soon! Let me know if I can help you with any planning.

      Good idea for adding extra chili and garlic, that’s always a good thing!

  • Joan wise

    2 years ago

    Love your video in cooking thaifood ,you make it easy to follow.
    Thanks:-)
    I’m going to try making the larb.my family and I we love thaifood,a couple years ago we visited Thailand,we had a lot of fun and of course the food.we went to Bangkok and Phuket.too bad that here in America we can’t find an authentic thaifood.
    Keep coming that recipes.

    • Mark Wiens

      2 years ago

      Hey Joan, thank you very much for watching and for reading. Hope you and your family enjoy the larb, let me know how it goes.

  • Andy

    2 years ago

    Hi Mark,

    Following your recipe I made this about a week ago. Since then I’ve made it twice more……. Making it again tonight…… I think that says it all !

    Thanks for posting; can’t wait to try the Bangkok real-deal when I arrive for the first time ( armed with your guide ) next January.

    Cheers

    Andy

    • Mark Wiens

      2 years ago

      Hey Andy, thank you very much for the comment, and so glad to hear you enjoyed this recipe and dish. Hope you have a wonderful upcoming visit to Thailand. Let me know if you have any other food related questions.

  • Keefieboy

    2 years ago

    I just made this – it was fabulous! (Although I did over-toast some of the rice)

  • Christoph

    2 years ago

    Hey guys!
    If you can´t buy sticky rice in town you can order it on Amazon :)
    Greetings from Germany

  • Paul

    3 years ago

    Made a version of this with chicken and shrimp for my wife on valentine’s. It was a huge hit. This recipe is so simple and quick.

    • Mark Wiens

      3 years ago

      Awesome, thank you for sharing Paul, glad you had a great valentines and with larb!!

  • Kitti

    3 years ago

    need sticky rice

    • Mark Wiens

      3 years ago

      Yes!

      • meena

        2 years ago

        My husband recently bought bangkok cookies larb. Can you please tell me what meat they have used to season the cookies.

        • Mark Wiens

          2 years ago

          Hello Meena. Hmm, I’ve never heard of cookies larb… where did you buy them? If it tasted like larb, they may have seasoned them with chilies, lime juice, mint, and roasted sticky rice.

  • Mark

    3 years ago

    Hi, thanks for your post.
    I personally love Larb in every single variation. I could eat it every day.
    This recipe is a all time classic.
    What I also like is when they put some Padaek into the Larb.

    • Mark Wiens

      3 years ago

      Hey Mark,

      You’re welcome, and thank you for checking it out, glad you love larb too!