[2026-05 EXP] Thai Larb

Untested recipe.

Substitutions:

  • Pork mince — beef mince works fine. Chicken mince is also traditional (larb gai). Any Aldi/Lidl mince will do.
  • Fresh mint and coriander — both are important; mint especially is fairly central to the dish. If you can only get one, prioritise mint. Spring onion alone isn’t enough to replace both, but adding a little finely shredded Chinese cabbage or beansprouts can bulk it out.
  • Toasted rice powder — don’t skip this; it gives the dish its characteristic nutty, slightly gritty texture. It takes 5 mins and any uncooked white rice works.
  • Fish sauce — central to the flavour. Soy sauce can substitute for saltiness but lacks the depth. A mix of soy and a small amount of Worcestershire sauce gets slightly closer.
  • Lime juice — bottled lime juice works in a pinch; use slightly less as it can be more acidic than fresh.

Ingredients

  • 500 g pork mince

  • 3 tbsp fish sauce

  • 3 tbsp lime juice (about 2-3 limes)

  • 2 tbsp toasted rice powder (see directions)

  • 2 tsp dried chilli flakes (adjust to taste)

  • 1 tsp sugar

  • 4 shallots | thinly sliced

  • 1 large handful fresh mint leaves

  • 1 large handful fresh coriander

  • 2 spring onions | finely sliced

  • 1 tbsp vegetable oil

  • sticky rice or regular jasmine rice | to serve

Directions

  • To make toasted rice powder, dry fry 2 tbsp uncooked jasmine rice in a pan over medium heat, stirring constantly, for 6-8 mins until golden brown. Grind to a coarse powder in a pestle and mortar or spice grinder.

  • Heat oil in a pan or wok over high heat. Add pork mince and cook, breaking it up, for 4-5 mins until cooked through. Remove from heat and allow to cool slightly.

  • Add fish sauce, lime juice, chilli flakes, sugar and toasted rice powder to the pork and stir to combine.

  • Add shallots, spring onions, mint and coriander and toss everything together.

  • Taste and adjust fish sauce, lime juice or chilli to balance. Serve immediately with rice.