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Pork or Chicken Larb

This is a zingy Vietnamese style salad that I have adapted, from several versions I've found over the years, to my own taste. It's a lively, healthy meal that doesn't take too long to prepare.


  • .5 kg of pork or chicken mince

  • 1 red onion, chopped

  • 1 bunch coriander, chopped

  • .3 cup of rice per person

  • 1 tsp peanut or sesame oil (optional)

  • fried shallots, to garnish

  • For the sauce:

  • 1 large red chilli

  • juice of 1 lime

  • 1 large garlic clove, finely chopped

  • 1 piece of ginger, roughly chopped

  • 4-5 tbsps of nuoc mam fish sauce

  • palm sugar, grated, to taste (2-4 tbsps)


  • 1.

    Blend all sauce ingredients together, using enough palm sugar to balance the acidity of the lime juice and saltiness of the fish sauce.

  • 2.

    Boil some basmati or arborio rice until al dente (about 8 mins) while cooking the larb.

  • 3.

    Stir-fry the pork mince or chicken mince in a wok until cooked through, using a little peanut or sesame oil if desired. Make sure the mince doesn't clump (chop up with two knives while cooking if necessary).

  • 4.

    Add the sauce to the meat and let it heat through.

  • 5.

    Add the onion and stir through.

  • 6.

    When rice is cooked, drain.

  • 7.

    Add a big handful of chopped coriander to the larb and stir through. Serve in a big bowl and top with some more coriander and chopped onion, for crunch.


Use small red chillies instead of big ones for more heat. I leave most of the seeds out but you can include them if you're brave!

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