Easy Thai Pork Larb Salad Recipe

One of my all time favorites, perfect for an easy weeknight meal. Thai Laos pork larb has the most balanced of flavors within a single dish. Boasting with fresh herbs and greens from the garden (mint, basil, cilantro, scallions) local ground pork, rice noodles, peppers, and red onions.  Let your imagination run free with how you plate this traditional larb. Crunchy lettuce  wraps to an elaborate salad. This dish is sure to restore your sense of wellbeing. * Serves 4


* 2 cups of rice noodles * 1 pound of ground pork * 2 garlic cloves, minced

* 1 tablespoon of fresh ginger, grated* 1 jalapeño, seeded and sliced

*1 cup of crush cashews or peanuts *  2 tablespoons of fish sauce

 *  1/4 cup of fresh lime juice *   2 whole scallions, thinly sliced 

*1 English cucumber, diced*  1-2 tablespoons of Sichuan chili crisps in oil

*1 red onion, thinly sliced* 1 yellow or red bell pepper, thinly sliced

*2 tablespoon of sugar in the raw*  1 cup of cilantro, chopped

*  1/2 cup of thai basil, chopped*  1 cup of mint, chopped

Place rice noodles in a pot of salted water and bring to a boil. Cook until al dente. Draining and place to the side. Place a skillet on heat on high, coat with avocado oil ( great for high heat) and add ground pork. Cook until browned add fish sauce, chili crisps, lime juice, and sugar. Sauté for a few minutes. Then add scallions, mint, cilantro, fresh sliced bell peppers, garlic, fresh grated ginger, and red onions sauté. Add more chili, fish sauce and herbs for desired taste.  Toss hot pork larb mix with rice noodles. Layer over lettuce. Garnish with diced cucumbers, crushed cashews, jalapeños, and chili crisps in oil.  Sever and enjoy! * Great for leftovers; to be eaten warm or cold. 


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