Authentic Larb Salad Recipe (Chicken, Pork & Vegan Options)
- Praphasri Panphasom
- Jun 22
- 2 min read
Larb is one of the most famous spicy salads in Thai cuisine. Originating from the Northeastern region (Isan), this dish is defined by its bold, tangy, and spicy profile, combined with the signature crunch and nuttiness of Khao Khua (homemade roasted rice powder).
Whether you are preparing the classic chicken or pork Larb, or a clean and flavorful plant-based version using mushrooms or soy protein, the secret to an authentic Larb is freshly roasting your own rice. Let's make it together!
Ingredients (Serves 1)
Choose Your Protein:
For Regular Version: 80-100 g Minced chicken or pork
For Vegan/Vegetarian Version: 80-100 g Minced mushrooms (e.g., Shiitake or Oyster) or rehydrated soy protein
Essential Aromatics:
1 tbsp Chopped shallot
1 tbsp Chopped spring onion
1 tbsp Fresh coriander (cilantro)
1 tbsp Fresh mint leaves
1-2 tsp Dried chili flakes (adjust to your heat preference)
1 tbsp Khao Khua (Roasted Rice Powder) – The Secret Ingredient!
The Dressing:
1 tbsp Lime juice
1 tbsp Fish sauce (or light soy sauce for vegan version)
1/4 tsp Sugar
Step-by-Step Instructions
Make the Khao Khua (Roasted Rice Powder): In a dry pan over low heat, toast raw sticky rice (or jasmine rice) with a few kaffir lime leaves (optional for aroma) until it turns golden brown. Remove from heat and grind it in a mortar or blender until it becomes a coarse, nutty-smelling powder.
Cook the protein:
Meat Version: Put the minced meat in a pot with 2 tbsp of water. Cook over medium heat until the meat turns white and is fully cooked. Remove from heat.
Vegan Version: Sauté or boil your minced mushrooms/soy protein until tender and cooked through.
Season: While the protein is still warm, add the fish sauce (or soy sauce), lime juice, and sugar. Mix well to ensure the seasoning is evenly distributed.
Add the aromatics: Add the dried chili flakes and the freshly made Khao Khua. Toss well.
Fresh finish: Stir in the shallots, spring onions, coriander, and mint leaves. Mix gently to keep the herbs fresh and vibrant.
Serve: Taste and adjust the spice or sourness if needed. Serve immediately with fresh raw vegetables like cucumber, long beans, and cabbage, along with a side of sticky rice.
Master Traditional Thai Salads in Chiang Mai!
Larb is all about balancing the fresh herbs with the nutty aroma of roasted rice. Mastering this balance is key to creating that authentic "Isan" taste right in your own home.
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