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.
Pork Larb Recipe - Laos National Dish
Pork Larb Recipe - how to cook a simple Laos inspired spicy pork mince and glass noodle dish.
- 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
- 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!
Subscribe and get new recipes and updates straight to your inbox
Almost done! Please click the activation link on the email we have just sent you. Thank you.
Something went wrong - please contact us to get you started!