This Thai larb recipe is one of my favorite quick meals—juicy, garlicky pork with fresh herbs, all wrapped in crisp lettuce and served with a bold, tangy dipping sauce. It’s light, packed with flavor, and comes together in just 30 minutes. Perfect for a low-carb lunch or a fun, hands-on dinner.
Authentic Pork Larb Recipe
Larb is a flavorful and healthy ground meat salad from northern Thailand and Laos, and it’s one of my absolute favorites. While I believe it originated in Laos, this easy pork larb recipe is inspired by a recent issue of Food & Wine magazine. Normally, larb is served with raw veggies, making it the perfect filling for crispy lettuce wraps.
Being from Malaysia, which is essentially the crossroads of Southeast Asia, regional cuisines hold a special place in my heart. This Thai larb recipe hits all the right notes: savory, garlicky pork, fresh herbs, and that perfectly balanced dipping sauce—sweet, salty, spicy, and sour. It’s a burst of flavor in every bite!
To assemble, spoon some of the ground pork filling into the center of a lettuce leaf, drizzle with the dipping sauce, wrap it up, and enjoy! If you like it extra spicy, add some sliced Thai chilies—but be warned, it can get pretty hot.
This dish is quick, healthy, and packed with vibrant flavors. Whether you’re looking for a light lunch, a fun dinner, or a crowd-pleasing appetizer, these pork larb lettuce wraps will hit the spot! Be sure to check out my tips below to make these pork larb just like they do in Thailand!
Why This Recipe Stands Out
- Authentic flavor, no fuss. No mortar and pestle here, just simple ingredients that bring out that true larb flavor.
- Juicy, garlicky pork. Tender ground pork with garlic, umami, and a hint of caramelized sweetness. It’s a flavor bomb.
- Irresistible dipping sauce. A mouthwatering mix of sweet, sour, salty, and spicy that enhances every bite.
- Healthy and light. Packed with protein and fresh ingredients, this dish is light but still super satisfying.
Ingredients You’ll Need
For all the ingredient details, check out the recipe card at the bottom of this post.
Substitutions
- Ground pork – For a leaner option, substitute ground chicken to create Chicken Lettuce Wraps, or use ground beef. For a plant-based alternative, consider my Vegan Lettuce Wraps. Ground turkey is not recommended as it tends to be too dry and doesn’t absorb flavors well.
- Butterhead lettuce – Iceberg or romaine lettuce can also be used. Both provide a crisp, sturdy texture that adds a satisfying crunch to each bite.
How To Make Thai Larb
Begin by mixing all the ingredients for the Dipping Sauce in a small bowl, whisking until well combined. You can leave it out if using soon, or refrigerate until ready to serve.
Heat a bit of oil in a skillet over medium heat. Add the garlic and sauté until golden and fragrant. Then, add the sugar and stir for about 20 seconds until it begins to melt and sweeten the base.
Next, add the pork to the skillet and cook over moderate-high heat. Break it into small pieces as it cooks, stirring until fully cooked and no pink remains—about 4 minutes. Once done, stir in the fish sauce and soy sauce, then season with salt and pepper to taste. Turn off the heat, transfer to a bowl, and set aside.
Now, take a tablespoon or two of the ground pork filling—depending on the size of your lettuce leaf—and place it in the center. Drizzle some of that delicious dipping sauce over the meat, wrap the lettuce around it, and enjoy! If you want some extra heat, feel free to add Thai chilies—it’s entirely up to you!
Secrets To The Best Thai Larb
- For the juiciest, most flavorful larb, choose ground pork with a good fat content—around an 80/20 lean-to-fat ratio. This keeps everything moist and enhances the flavor. Ground chicken or lean ground beef can also work well if you prefer a lighter dish.
- You can adjust the spice level to your liking! For that authentic Thai kick, add Thai bird’s eye chilies. Start with one or two and taste as you go. If you want more heat, feel free to add a few more, but be cautious—these chilies pack a punch! If you prefer milder flavors, you can skip the chilies or opt for a less spicy variety.
- Fish sauce is essential for achieving that savory umami flavor in larb. However, not all fish sauces are created equal. Look for reputable brands like Red Boat, Three Crabs, or Magic Chef, which provide a clean, savory taste without overpowering aromas. This choice can significantly impact your dish.
Frequently Asked Questions
You can definitely prepare larb in advance! Just store the meat mixture and dressing separately to prevent sogginess. When ready to serve, add fresh herbs for a burst of flavor. While it will remain good for about 2 days, it’s always best when fresh!
If your larb turns out dry, it may be due to using overly lean meat, overcooking, or not adding enough lime-fish sauce dressing to keep it juicy. Ensure you use meat with some fat for moisture, cook it just until no pink remains, and don’t skip the dressing—it’s key to keeping everything moist!
Larb is incredibly versatile! While lettuce wraps are classic, you can serve it over steamed jasmine rice for a comforting twist or with crispy rice crackers for an enjoyable crunch. The possibilities are endless, so feel free to get creative!
To store leftovers, keep the meat mixture and fresh herbs in separate airtight containers in the fridge. When ready to enjoy, simply toss the herbs in with the larb before serving. It’s best consumed within two days to maintain the freshness and crunch of the herbs!
This recipe contains only 217 calories per serving.
What To Serve With Thai Larb
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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