Authentic Thai larb recipe (larb moo ลาบหมู) – Thai Recipes

Share it with your friends Like

Thanks! Share it with your friends!


Experience authentic Thai flavors in this Thai larb recipe (larb moo ลาบหมู). Get the recipe details here:

Thai larb, often made with minced pork (larb moo ลาบหมู), is one of the most popular Thai street food dishes. Though on the streets of Thailand it’s most of the time made with pork, you can also find it made with minced chicken, or even minced duck. I also like versions of larb made with roasted catfish, known as larb pla duk. But anyway, for the Thai larb recipes I’ll be using minced pork, but feel free to substitute whatever other meat you’d like. Even mushrooms or tofu works well. Thai larb is a meat salad dish. Along with the meat you choose, you mix in some fish sauce, lots of lime juice, chili flakes, shallots, and some herbs to freshen things up. In Thailand when you eat larb it’s normally an Isaan dish, so it’s often eaten together with green papaya salad ( and eaten along with Thai sticky rice. I love the flavors in this dish, and especially love how the meat is so refreshing and flavorful.

As long as you have all the ingredients on hand, and as long as the “khao kua” or toasted sticky rice is prepared in advance, this Thai larb recipe is extremely easy to prepare and should only take a few minutes to make. You begin with cooking the minced pork, and from there you don’t need to cook anything else, you just start to mix in all the dressing ingredients. Again, like with all Thai recipes and cooking, be sure to taste test plenty of times until you have your larb tasting exactly the way you want it to taste – I especially love spicy and sour.

Ok, here is your ingredients list for this authentic Thai larb recipe:
About 5 tablespoons of uncooked Thai sticky rice (this is going to be toasted and used as an ingredient in the dish)
300 grams (1 pound) minced pork
½ – 1 tablespoon of chili flakes (prik bon)
1/8 tablespoon of sugar (just a pinch)
½ tablespoon of fish sauce
1 – 2 limes (I used the juice from about 1.5 limes)
3 – 4 small shallots (Thai shallots are only about the size of grapes, so if you have bigger shallots just use however much you want)
A few leaves of culantro, which is a little like cilantro, if you can’t find any, you don’t need to use it
3 – 5 spring onions (green onions)
About 20 leaves or so of fresh mint

I am creating these Thai street food recipes as a resource for authentic Thai cooking – and by authentic I mean real everyday meals and food that you could eat when you’re in Thailand. If you follow this recipe you’ll be tasting the same food that you could get on the streets of Bangkok or Chiang Mai. Enjoy this recipe, and be sure to give this video a quick thumbs up, and let me know if you have any questions in the comments below.

Check out the full Thai larb recipe for further ingredients and instructions:
Authentic Thai recipes:
Free Thai street food guide:
Eating Thai Food Guide:
Bangkok 101 Guide:

Music in this video is Opium by Igor Dvorkin

Thank you so much for watching this food and travel video by Mark Wiens. Don’t forget to subscribe so you don’t miss my next tasty adventure. You can subscribe right here:


Chef Kitchen says:

Larb is the national dish of Laos because it originated in Laos. It is one of my favorite Lao food. Lao sticky rice is what makes it so delicious.

darthmikec says:

Not sure if I can get Thai sticky rice in Minnesota… can I use jasmine rice instead?

Coco Summers says:

Why does everything name Thai, Thai sticky rice, Thai peppers, is everything made from Thai? I love Asian food from Vietnam, Laos, and Thai mostly Vietnamese and Laos.

Crazy Corpsman says:

lol, bro you have to take authentic off the title. First it's not a salad. you steam the sticky rice, and you eat it with your hands. There's nothing wrong with your dish, but it's American Larb, not authentic Thai. Bet it's good too.

Patricia Francis says:

Please write a recipe for Rad Na or AKA Lard contains a meat, Thai basil, Chinese broccoli, and fried thick rice noodles called chow fun. Thank You

Wind Ghosty says:

Who came here from spiderman

Kentavian Lemons says:

I larb you Peter!

Dean J says:

Herbatious! we are hosting a foreign exchange student from Thailand and she approves of this recipe! Thanks man…

kimny yem says:

Can We use lemongrass ?

สรยุทธ สมพันธ์ says:

No sugar Mark

Sompis Jareonthom says:

Short haircut it's suit you not long hair.

peterstang says:

Very good and spicy indeed.Thanks.

Stormy Bear says:

OMFG! Larp, Roast Chicken, Som Dtum Mamuang. Dang now I'm really hungry. Thanks for the recipe!

Stormy Bear says:

This is my one all time favorite Thai dish, I learned to eat very spicy food from Larp Moo gup gai yang. Mai pedt, mai gin leuy!

Madalen Johnson says:

His hair looks funny

Letty Abuyog says:

wow!one of my favorite thai yummy and tasty…perfect!

Letty Abuyog says:

wow!one of my favorite thai yummy and tasty…perfect!

Ameena Ali says:

u must try south Indian food

ubonrat sookpong says:

Great cook!…zabbbb…

love india says:

No salt again??

FourGrove says:

"You know I larb you" – Aunt May

peakarach says:

Larb is Lao food origin, there's Larb Pa, Larb Gai, Larb Goong, etc.

Jennifer Shum says:

thanks for sharing the recipe. I made some for lunch today, so good 😁😁

Luis Alberto Guanche says:

Man this dish is amazing! I tried in Chian Mai in Hen Phen restaurant 🙂 thanks for the recomendation in your book!

Liane Boon says:

This is one of my faves! Looks positively drool-worthy! Love your presentation too with the food cart. Thanks for the vid, and pls keep 'em coming! I just wish the ingredients are as easy to find overseas!

xxoo28xxoo says:

a refrigerator? I've never seen anything like this – just curious!
its the glass object on your counter – with the meat limes and vegetables in it

xxoo28xxoo says:

what is in the background? a meat cooler? something to cure meat in? with the meat and limes…

May Cat says:


mai yang says:

It has been three years now and I rewatch this video ahahh. can't believe how crazy your hair was

Comments are disabled for this post.