Thai Larb Salad
Prep time
Cook time
Total time
Serves: 2 large servings
  • 1 lb ground pork (ground chicken or even turkey will work)
  • 2 teaspoons vegetable oil
  • 1½ tablespoon roasted rice powder
  • 1 tablespoon chili powder
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • juice of 1½ limes
  • 1 small shallot (thinly sliced)
  • ½ medium red onion (thinly sliced)
  • 3 tablespoons chopped green onions
  • a handful of mint leaves
  1. In a small frying over low heat, re-roast the rice powder until fragrant, about 3 seconds. Set aside. (this step is optional)
  2. In a medium saucepan over medium high heat, add vegetable oil and ground pork. Use a spatula to break the ground pork into pieces and fry the meat until cooked through. Remove the ground pork from heat.
  3. Leaving the meat in the same pot, toss the roasted rice powder, chili powder, fish sauce, sugar. Mix well and season according to your taste.
  4. Pour in the lime juice and season again. If you want the salad on the sour side, add a little more lemon juice.
  5. Next, toss in red onions, mint leaves, shallots, green onion and give the salad a good mix.
  6. Garnish with more mint leaves, top off with a squeeze of sriracha, if desired.
  7. Serve over a bed of romaince lettuce. Enjoy!
Recipe by A Taste of Joy and Love at