Larb Recipe Thai – Step by Step

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There’s something magical about the first bite of a perfectly balanced Larb Recipe Thai. It’s tangy, spicy, savory, and fresh all at once—like a flavor explosion in your mouth. I remember the first time I tried it at a little street stall in Bangkok. The vendor handed me a leaf filled with this vibrant, zesty mixture, and I was hooked. Since then, I’ve made it countless times at home, and I’m excited to share my go-to version with you.

What Is Larb Recipe Thai?

Larb is a traditional Thai minced meat salad, often made with chicken, pork, or even duck. It’s a staple in Northern Thai cuisine and is celebrated for its bold, complex flavors. The dish is all about balance—sweet, sour, salty, and spicy working together in perfect harmony.

What sets larb apart is its texture. You get the tender bite of the meat, the crisp freshness of herbs, and the subtle crunch from roasted rice powder. It’s not just a salad—it’s an experience.

Why You’ll Love This Larb Recipe Thai

First, it’s incredibly quick to make. From start to finish, you’re looking at under 40 minutes. Second, it’s packed with flavor without being overly heavy. And third, it’s super versatile—you can serve it on lettuce wraps, over sticky rice, or even as a topping for grilled vegetables.

I’ve had friends who claim they don’t like spicy food come back for seconds. That’s the magic of larb—it’s bold, but not overwhelming. The lime juice cuts through the richness, the herbs add brightness, and the fish sauce brings that umami depth that makes you want more.

Ingredients You’ll Need

Chicken

• 1.5 pounds boneless, skinless chicken thighs, finely chopped or minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Larb Sauce

• 3 tablespoons fish sauce
• 3 tablespoons lime juice
• 1 tablespoon palm sugar or brown sugar
• 2 cloves minced garlic
• 1 small minced shallot
• 1 teaspoon dried chili flakes or finely chopped fresh Thai chilies

Aromatics & Herbs

• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 3 stalks green onions, thinly sliced
• 1 tablespoon roasted rice powder (optional, but highly recommended for authenticity)

Garnish & Sides

• 1 large head fresh lettuce or cabbage leaves
• 1 medium cucumber, sliced
• 1 cup sliced cherry tomatoes

How to Make Larb Recipe Thai

1. Start by finely chopping or mincing the chicken thighs. You can use a knife or pulse in a food processor a few times—just don’t turn it into paste. The goal is small, tender pieces that blend well with the sauce.
2. Heat a large skillet or wok over medium-high heat. Add a tablespoon of vegetable oil and sear the chicken for 5-6 minutes, stirring frequently, until cooked through and slightly browned. Remove from heat and let cool slightly.
3. In a large mixing bowl, combine the fish sauce, lime juice, palm sugar, minced garlic, minced shallot, and dried chili flakes. Stir well until the sugar dissolves. This is your flavor base—tangy, salty, sweet, and spicy.
4. Add the cooked chicken to the sauce mixture and toss to coat evenly. Let it sit for 5 minutes to absorb the flavors. This resting time is key—it lets the chicken soak up all that deliciousness.
5. Stir in the chopped cilantro, mint, green onions, and roasted rice powder (if using). Mix thoroughly. The herbs should be evenly distributed, and the texture should be vibrant and fresh.
6. Taste and adjust seasoning—add more lime juice for tartness, fish sauce for saltiness, or sugar for sweetness as needed. Everyone’s palate is different, so don’t be afraid to tweak it.
7. Prepare your serving platter. Arrange lettuce or cabbage leaves on a large plate or platter. These will be your edible “bowls.”
8. Place a generous spoonful of larb in the center of each leaf. Top with sliced cucumber and cherry tomatoes. The crunch of the veggies adds a lovely contrast.
9. Serve immediately with extra lime wedges and fresh herbs on the side. Enjoy with sticky rice or as a standalone salad. Trust me, you’ll want to make this again and again.

Tips for Success

Want your Larb Recipe Thai to shine? Here are my top tips:

• Use chicken thighs—they’re more flavorful and stay juicy, unlike lean breast meat that can dry out.
• Don’t skip the roasted rice powder—it’s the secret to authentic texture. If you can’t find it, toast 1/4 cup of uncooked jasmine rice in a dry pan until golden brown, then grind it into a powder.
• Adjust the heat to your liking—start with 1 teaspoon of chili flakes and add more if you like it fiery. You can also use fresh Thai chilies for a brighter, more complex heat.
• Make it ahead—larb tastes even better after sitting for 15-20 minutes. The flavors meld beautifully. Just don’t let it sit too long or the herbs will wilt.
• Use fresh lime juice—bottled lime juice just doesn’t cut it. The fresh citrus is what makes this dish pop.

Common Mistakes to Avoid

Even with the best intentions, a few common pitfalls can ruin your larb. Here’s how to avoid them:

• Overcooking the chicken—you want it cooked through but still tender. Overcooking makes it chewy and dry.
• Using too much fish sauce—start with 3 tablespoons and taste as you go. Fish sauce is salty, and you can always add more, but you can’t take it out.
• Skipping the resting time—letting the chicken sit in the sauce for 5 minutes is crucial for flavor absorption.
• Adding too many herbs at once—start with the recommended amounts and adjust. Too much mint or cilantro can overpower the dish.
• Serving it cold—larb is best served at room temperature. Cold ingredients dull the flavors.

FAQs About Larb Recipe Thai

Can I make larb with pork or beef?

Absolutely! Pork is a popular choice and gives the dish a richer flavor. Beef works too, but I recommend using sirloin or flank steak and slicing it thinly. The cooking time will vary slightly, but the same sauce and herb combination will work beautifully.

Is larb spicy? Can I make it mild?

Larb can be spicy, but it’s totally adjustable. The heat comes from the chili flakes or fresh chilies. Start with 1/2 teaspoon if you’re sensitive to spice, or omit them entirely for a mild version. You’ll still get the tangy, savory flavor from the fish sauce and lime.

What is roasted rice powder, and can I skip it?

Roasted rice powder adds a nutty, toasty depth and a slight crunch to larb. It’s traditional and highly recommended. If you can’t find it, you can make it at home by toasting uncooked rice in a dry pan until golden, then grinding it. If you skip it, the texture will be softer, but the flavor will still be great.

Can I make this ahead of time?

Yes! You can prepare the larb up to 2 hours ahead and keep it at room temperature. Just don’t add the fresh herbs until right before serving, or they’ll get soggy. If you’re making it for a party, set out the lettuce leaves and let guests assemble their own wraps.

What should I serve with larb?

Larb is often served with sticky rice, which is perfect for scooping up the salad. You can also serve it with jasmine rice, grilled vegetables, or even as a topping for a grain bowl. I love it with a side of cucumber salad for extra freshness.

Final Thoughts

Making Larb Recipe Thai at home is easier than you think, and the results are absolutely worth it. It’s a dish that brings people together—whether you’re serving it at a dinner party or enjoying it solo on a weeknight.

Trust me, once you try it, you’ll be hooked. The balance of flavors, the fresh herbs, the slight kick of heat—it’s pure Thai magic in a bowl. So grab your ingredients, get cooking, and let your taste buds dance. You’ve got this!