An easy Thai Larb


Larb is a very well known Thai dish.  This recipe is easy to follow and you can substitute chicken or beef in place of pork.  The ingredients are easily sourced at any local market.

Cooking Method

Heat half the oil in a wok over high heat until just smoking.  Add half the pork mince, lemon grass and chilli and stir-fry, breaking up any lumps, for 3-4 minutes or until pork changes color.  Transfer to a heatproof bowl.  Repeat with the remaining oil, pork, lemon grass and chilli, reheating the wok between batches.  Set aside for 15 minutes to cool slightly.

Now whisk together the lime juice, fish sauce, sweet chilli sauce and lime rind in a small bowl until well combined.  Drizzle the dressing over the pork mixture.  Add the onion, coriander and mint and stir to combine.  Spoon the pork mixture among lettuce leaves and sprinkle with peanuts to serve.

Ingredients Serves 4
Peanut oil 1 tbspn
Pork mince lean 500 g
Lemon grass finely chopped 1 stem
Long green chilli 1 fresh, finely chopped
Fresh lime juice 60 ml
Fish sauce (Tiparos) 1 tbspn
Sweet chilli sauce 1 tbspn
Finely grated lime rind 1 tspn
Small red onion, thinly sliced ½
Fresh coriander leaves 1/3 cup
Torn fresh mint 2 tbspns