Pork Larb Recipe | Laos National Dish

Pork Larb Recipe | Laos National Dish

My Pork Larb Recipe is inspired by one of the dishes I enjoyed most when travelling through Laos.

This particular recipe known as Larb or Laap can be made with pork mince or chicken mince; my personal favourite is a pork larb recipe.

It is also very common to be served in a lettuce leaf or with rice. But to be honest, I don’t enjoy the lettuce leaf bit.

A really good pork larb recipe is my ultimate fast food at home. You can literally whip this up in fifteen minutes and I like it in a big bowl that I can sink around and scoff while kicking back on the sofa that’s packed with big bold punchy flavours with plenty of chilli kick.

If you like south-east Asian food (Laos, Cambodia and Thai – check out this link with some of my other travel inspired recipes). 

For sure there are a thousand pictures of beautifully presented larb dishes served in quaint little gem lettuce leafs. But I don’t want that. I want a bowl, chopsticks and I want it hot. Really bloody hot. Just the way I remember having it in Vientiane.

I fell in love with Laos when travelling around Asia, the country, the people, the food (oh and tubing in Vang Vien – more on that here.)

 

Pork Larb Recipe - Laos National Dish

17th March 2018
: 2
: 5 min
: 10 min
: 15 min
: Easy

Pork Larb Recipe - how to cook a simple Laos inspired spicy pork mince and glass noodle dish.

By:

Ingredients
  • 2 in fresh ginger, grated
  • 2 spring onions, sliced
  • 4 cloves garlic, chopped
  • 2 sticks lemon grass, outer leaves removed & finely chopped
  • 5 kaffir lime leaves
  • 3 tbsp oil
  • 2 bird eye chilli, thinly sliced
  • 500g pork mince
  • 2 tbsp fish sauce
  • Juice 1 lime
  • Pinch salt
  • 100g glass noodles,
  • Handful coriander
  • Handful mint
Directions
  • Step 1 Start by cooking the glass noodles (simply place in a bowl, pour over boiling water so they are submerged and cover – ready in about 8-10 minutes).
  • Step 2 Meanwhile, heat the oil and add the garlic, ginger, lemongrass, kaffir lime leaves, chilli and spring onions. Fry for a minute until you can smell the ingredients releasing their flavours.
  • Step 3 Now add the pork mince and cook through until the mince is cooked and most of the liquid has evaporated.
  • Step 4 By now the glass noodles should be done, drain and add to the pork mixture.
  • Step 5 Finally, add the fish sauce and lime juice and salt.
  • Step 6 Taste for balance of flavours and stir through the fresh mint and coriander.
  • Step 7 You can eat in a lettuce leaf, or with sticky rice, or as I do, just stick it all in a bowl and enjoy!

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