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Thai Larb


10 min

Preparation time

40 min

Cooking time



This incredible dish can be made with any type of mincemeat; beef, pork, chicken, lamb, or a plant-based alternative. Once tried, never forgotten. Click Here to make your own Thai Chilli paste. This recipe was created by Food Writer, Mitzie Wilson.


  • 25g uncooked Thai Taste Sticky Rice
  • 500g 10% fat pork mince.
  • 1 tsp Thai Taste Palm Sugar
  • 1½ tbsp Thai Taste Fish Sauce
  • 2 tsp Chilli Paste
  • Juice of 2 Limes.
  • 3 Eschallion Shallots, sliced.
  • 6 Spring Onions, sliced.
  • A few leaves of Mint, Thai Holy Basil, and Coriander.
  • Serve with sticky rice or crisp lettuce leaves.

Steps for cooking

  • 1.Place the uncooked rice grains into a small pan and cook over medium heat for about 10-15 mins, stirring often until golden brown and smelling toasted.
  • 2. Meanwhile, dry fry the mince and shallots in a deep frying pan for about 15 mins until the meat is browned all over and beginning to turn golden and caramelized.
  • 3. Add 4 tbsp water, fish sauce, chilli paste and palm sugar, stir well. Cover and cook for 10 mins on low heat.
  • 4. Meanwhile, crush the toasted rice in a pestle and mortar to make a coarse powder. Add to the mince with the lime juice and spring onions.
  • 5. Serve topped with mint, Thai basil and coriander and serve either in lettuce leaves or with sticky rice.




Gluten Free:





Chef’s Tips

Delicious served in lettuce leaves as an informal starter or side dish. The toasted rice is what gives this dish its name and its unique flavour.

Did you know?

1/10th of the entire population of Thailand lives in Bangkok. Its diverse population makes for a great food scene.

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