Pork Larb Recipe Lemongrass: Bold Thai Flavors in a Fresh Herb Salad

This authentic pork larb brings the vibrant, bold flavors of Thailand to your kitchen with minimal effort. The dish balances tender ground pork with fresh herbs, tangy lime, and the citrusy note of lemongrass for a truly refreshing meal.

I developed this recipe to capture the essence of traditional Thai street food—bright, aromatic, and packed with layered flavors. The key is toasting the rice powder to add a nutty depth that complements the zesty dressing.

You’ll love how the warm pork contrasts with the cool, crisp herbs and lettuce. It’s light yet satisfying, with a perfect harmony of salty, sour, spicy, and sweet notes in every bite.

Serve it as a main course or appetizer for a taste of Southeast Asia without leaving home.

Ingredients for Pork Larb Recipe Lemongrass

Ground pork, fresh herbs, and citrusy lemongrass create this vibrant, aromatic Thai salad.

The pork is key here—80/20 ground pork gives you the right fat for flavor. Look for it at Whole Foods or H-Mart if your regular store doesn’t carry it. Lemongrass should be firm and pale yellow (the good stuff, not the dried-out stalks at the back of the produce section). For the rice powder, jasmine rice is traditional, but any long-grain works in a pinch. I always grab mine from Trader Joe’s.

No lemongrass? Lime zest plus a splash of lemon juice gives a similar citrus hit. Fish sauce can’t be skipped (it’s the soul of the dish), but Red Boat or Three Crabs are the best brands. Fresh herbs are non-negotiable—dried just won’t work here. The chili peppers can be serrano if Thai are unavailable. For the lettuce, butter lettuce is ideal but romaine works too.

This is best served fresh, but leftovers (without lettuce) keep 2-3 days in the fridge. The rice powder can be made ahead and stored in an airtight container for 1 week. Toast extra rice if you’re making this often—it’s worth it.

Step-by-Step Instructions for Pork Larb with Lemongrass

This is the authentic way to build layers of Thai flavor while keeping the pork tender and the herbs vibrant.

Step 1: Toast the Rice for Powder

Heat a dry skillet over medium heat and add the 1 cup jasmine rice. Stir constantly for 5-7 minutes until the grains turn golden brown and release a nutty aroma. This is your visual cue that the rice is sufficiently toasted.

Immediately transfer the toasted rice to a spice grinder or mortar and pestle. Pulse or grind until you have a fine powder—you should end up with about 2 tbsp toasted rice powder. Set this aside; it will add an essential nutty depth to your larb.

Real talk: if your rice starts to smoke, you’ve gone too far. Pull it off the heat immediately and let it cool before grinding.

Step 2: Cook the Pork with Aromatics

Heat the 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the 1.5 lb ground pork and break it up with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until the pork is no longer pink and starts to develop a light crust.

Push the pork to one side of the pan and add the finely minced 2 whole shallots, minced 4 cloves garlic cloves, and tender inner parts of 2 whole lemongrass stalks (finely minced). Cook for 2-3 minutes until fragrant and the shallots are translucent. Stir everything together and cook for another 2 minutes to meld the flavors.

Step 3: Season and Finish the Larb

Reduce the heat to medium and add the 3 tbsp fish sauce, 1 tbsp brown sugar, and 0.25 cup lime juice. Stir well to combine and cook for 1-2 minutes until the sugar dissolves and the liquid slightly reduces. The mixture should be glossy but not soupy.

Remove from heat and stir in the 2 tbsp toasted rice powder. This thickens the mixture slightly and adds that signature texture. Taste and adjust the seasoning if needed—you want a balance of salty, sweet, sour, and umami.

Step 4: Fold in Fresh Herbs and Serve

Transfer the pork mixture to a large bowl and let it cool for 5 minutes. This prevents the herbs from wilting when mixed in. Add the 0.5 cup chopped fresh cilantro, 0.5 cup chopped fresh mint leaves, and thinly sliced 4 whole green onions. Toss gently to combine.

Finely slice the 2 whole red chili peppers and sprinkle them over the top for heat and color. Serve the larb warm or at room temperature in the separated leaves of 1 whole butter lettuce, allowing everyone to wrap their own bites. The contrast of the crisp lettuce with the savory pork and fresh herbs is what makes this dish sing.

Dietary Considerations for This pork larb recipe lemongrass

Gluten-Free Friendly

This dish is naturally gluten-free as long as you verify your fish sauce—most Thai brands like Red Boat or Three Crabs are safe, but always check the label. The toasted rice powder and all fresh ingredients pose no gluten concerns. 💪

Dairy-Free by Design

Traditional larb contains no dairy, making it perfect for anyone avoiding milk products. The pork, herbs, and citrus-based dressing create rich flavors without butter, cheese, or cream. Just confirm your brown sugar is processed without dairy derivatives.

Low-Carb Option

Skip the lettuce wraps and serve this as a salad for a low-carb version. The 1.5 lb pork and herbs provide protein and fiber without added starches. Each serving has about 8g net carbs when omitting the rice powder.

Pescatarian Adaptation

Swap ground pork for ground shrimp or finely chopped scallops to make this seafood-friendly. Cook the seafood for just 3-4 minutes to avoid overcooking. The lemongrass and herbs pair beautifully with shellfish.

Allergen Notes

The primary allergen here is fish sauce, which contains shellfish derivatives. For a fish-free version, substitute coconut aminos (use 2 tbsp and add 1 tsp salt for similar depth). Always disclose fish sauce to guests with shellfish allergies. ✨

Vegan Conversion

Replace ground pork with 1.5 lb mushrooms (cremini or shiitake) finely chopped. Sauté until all moisture evaporates for meaty texture. Use soy sauce instead of fish sauce, and add 1 tbsp miso paste for umami richness.

Frequently Asked Questions