Laab has always reminded me of dinners where the table feels full, even if the meal itself is simple. The first time I made it at home, I was surprised by how quick it came together — no hours of marinating, no long simmering sauces, just fresh herbs, ground pork, and pantry staples. Yet, the flavors hit you with brightness, heat, and crunch all at once. It’s the kind of dish I’ll whip up when friends are coming over last minute, or even when I just want a no-fuss dinner with sticky rice on the side.
What Exactly Is Laab?
Laab (often written as larb on menus) is a Thai ground meat salad that comes from the Isaan region of Thailand. The word “salad” doesn’t quite capture it though. Instead of leafy greens, the base is minced pork cooked just until tender, then tossed with lime juice, fish sauce, herbs, chili flakes, and the ingredient that makes it truly authentic: toasted rice powder. That rice powder adds a nutty, slightly smoky crunch that you’ll miss if it’s left out.
Restaurants often call it “larb,” but Thai pronunciation drops the “r,” so “laab” is closer to how it’s actually said. However you call it, the flavor is unmistakable — bold, herby, tangy, and spicy all at once.
Ingredients That Make It Shine
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Ground Pork: I like using regular ground pork instead of lean. The bit of fat keeps it juicy and flavorful without needing oil. If you substitute chicken or turkey, go for thighs instead of breast for the same reason.
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Toasted Rice Powder: This is the heart of laab. I always toast extra rice and keep a jar ready — it lasts weeks in the pantry and instantly transforms the dish.
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Fresh Herbs: Mint is non-negotiable for me. It gives laab that cooling balance against the chili. Cilantro and green onions round it out, but if you’re missing one, don’t stress — laab is forgiving.
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Chili Flakes: Thai chili flakes are spicier and smokier than the typical red pepper flakes in Western stores. If you can’t find them, toast dried chilies in a pan and grind them up yourself.
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Fish Sauce & Lime Juice: These two are the backbone of Thai flavor — salty, tangy, and refreshing.
Cooking Laab the Way I Do at Home
Laab is one of the rare dishes that feels just as easy as it looks:
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Toast the Rice: I always start here. Toasted rice powder gives laab its signature texture. Don’t stop when it’s golden; go for a deeper brown for that nutty aroma.
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Cook the Meat: Add a splash of water to the pan instead of oil — the pork cooks in its own fat, keeping things lighter but still moist.
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Mix Right in the Pot: I learned this trick from Thai cooks. Instead of transferring, toss your shallots, herbs, lime, and fish sauce straight into the same pot where you cooked the meat. Less washing up and more flavor.
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Add Mint Last: Mint wilts easily, so I always fold it in just before serving.
How I Like to Eat Laab
The first time I served laab to friends, they hesitated — unsure how to eat it with sticky rice and raw vegetables on the side. Here’s how I explain it:
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Take a ball of sticky rice, pinch some laab, and eat them together.
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Use cabbage leaves or lettuce cups like little scoops for the meat.
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Keep cucumber slices handy — they cool the heat after a spicy bite.
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Don’t waste the juices at the bottom of the bowl. I always mop it up with sticky rice — that’s honestly the best part.
Tips I’ve Learned Along the Way
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Make extra toasted rice powder and store it in a jar — it’s a lifesaver when you want laab in a hurry.
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If your laab tastes too tart or salty, add just a pinch of sugar to balance it. Don’t turn it sweet, just soften the edges.
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Leftovers keep well for a day, but fresh herbs wilt quickly, so I often store the meat separately and toss in mint and cilantro just before serving again.
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If you’re cooking for a crowd, make the pork base in advance, then let everyone build their own plates with herbs and vegetables.
Storage and Make-Ahead
Laab tastes best fresh, but you can prep parts ahead:
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Toasted rice powder: Make a big batch and keep it sealed for weeks.
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Cooked pork: Store in the fridge for up to 2 days, then re-toss with herbs and lime before serving.
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Fresh herbs: Keep them in a glass of water covered loosely with a bag in the fridge. They’ll stay perky for days.
Common Questions
Is laab the same in all parts of Thailand?
No, northern laab has a very different flavor — less lime and fish sauce, more spices. This version from the northeast is brighter and tangier.
Can I make it vegetarian?
Yes! I’ve made laab with crumbled tofu and even corn. The flavor comes mostly from the herbs, lime, and rice powder, so it still works beautifully.
Is sticky rice a must?
For the most authentic experience, yes. But I’ve had it with jasmine rice when I was short on time, and it still hit the spot.
Thai Pork Laab (Larb)
Bursting with fresh herbs, zesty lime, and a gentle heat, Laab (or Larb) is one of Thailand’s most beloved dishes. This flavorful minced pork salad is refreshing yet savory, making it perfect alongside sticky rice and crisp vegetables. Quick to prepare and wonderfully bright, it’s a dish you’ll want to enjoy again and again.
Ingredients
- 1½ tbsp uncooked white glutinous rice (or jasmine rice)
- 2 tbsp water
- 250 g (9 oz) ground pork (with a little fat for flavor)
- 3 tbsp shallots, finely sliced
- ¼ cup fresh mint leaves (roughly chopped if large)
- 2 tbsp fresh cilantro, chopped
- 1 green onion, chopped
- 2–3 leaves sawtooth coriander (culantro), chopped (optional)
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1–2 tsp chili flakes (adjust to taste)
- Sticky rice, long beans, cabbage, cucumber, or other crunchy vegetables
Instructions
- Start by toasting the rice in a dry skillet over medium heat until golden and nutty in aroma. Let it cool slightly, then grind it into a coarse powder using a mortar and pestle or spice grinder. Set aside.
- In a skillet, add the water and pork. Cook over medium heat, breaking the meat apart until fully cooked but still moist. Remove from heat.
- While the pork is still warm, stir in the fish sauce, lime juice, and chili flakes. Mix well so the flavors soak into the meat.
- Add the shallots, cilantro, green onion, mint, and sawtooth coriander (if using). Sprinkle in about 1 teaspoon of the toasted rice powder, then toss everything together. Taste and adjust with extra lime, fish sauce, or chili as desired.
- Serve warm or at room temperature with sticky rice and fresh vegetables for scooping.
Notes
- Extra toasted rice powder can be stored in an airtight container for up to a week.
- If you can’t find sawtooth coriander, simply skip it—the dish will still be delicious.
- Adjust chili to your spice preference.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 25511Total Fat: 1479gSaturated Fat: 520gTrans Fat: 9gUnsaturated Fat: 798gCholesterol: 9350mgSodium: 7588mgCarbohydrates: 46gFiber: 8gSugar: 10gProtein: 2810g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
For me, laab is the definition of simple cooking with big rewards. It’s fast, fresh, and feels like a complete meal with sticky rice and crunchy vegetables on the side. I’ve made it on busy weeknights, for backyard barbecues, and even as a starter for friends who had never tried Thai food before — and it always disappears from the table.
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