Pork Larb | Larb Recipe the National Dish of Laos

Pork Larb | Larb Recipe the National Dish of Laos

Pork Larb is inspired by a larb recipe I enjoyed most when travelling through Laos.

This particular larb recipe is pork larb, also known as laap it is often made with chicken or pork mince, I quite often use turkey mince which works really well. Either way, you can make a pork larb or turkey larb and both a re divine.

Pork larb is often served in a gem lettuce leaf, sort of acting as a cup or green taco; it works really well adding a nice crunch to the larb recipe but also making it really easy to grab and go.

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 chili.

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 pork larb dishes served in quaint little gem lettuce leafs and as much as I like that, sometimes, when I’m feeling greedy 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
Pork Larb Recipe in gem lettuce

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.)

You can check out my video of me cooking a super quick pork larb recipe

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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