Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Turn on the fire to a low heat, add 5 tbsp of Thai sticky rice to the wok, and continually stir so the heat gets evenly distributed on the rice until the sticky rice turns deep golden yellow, looks like wheat, and smells like popcorn after about 15 minutes.
local_fire_departmentlow heatWatch out
Continually stir the rice on low heat
otherwise, uneven heating will cause some grains to burn while others remain uncooked
Transfer the toasted sticky rice into a stone mortar and keep pounding the rice with a pestle for about 5 minutes until you have a coarse powder, then scoop it out into a bowl.
Watch out
Pound the rice evenly until a coarse powder forms
otherwise, large hard rice grains will remain and ruin the salad texture
Handle raw minced pork carefully and wash hands thoroughly afterwards to prevent cross-contamination from bacteria.
Turn on the stove to high heat, place a small saucepan pot on the stove, add 300g of minced pork, and fry it for about 5 minutes, stirring continuously until the pork is completely gray and completely cooked through, then take it off the heat.
local_fire_departmenthigh heatWatch out
Stir the minced pork constantly on high heat
otherwise, it will clump together and cook unevenly
In the same pot with the cooked pork, add 1 big heaping tablespoonful of toasted rice powder, 0.5 tbsp of dry chili flakes, a tiny sprinkle of sugar, and 0.5 tbsp of fish sauce, then give it a quick stir.
Watch out
Add chili flakes gradually according to spice preference
otherwise, the salad will become excessively spicy
Cut limes on a stable cutting board with a sharp knife pointing away from fingers to avoid cuts.
Slice up 1.5 good sized limes, squeeze the juice into the pot, and give the larb a quick stir to get the dry and wet ingredients mixed into the pork.
Watch out
Add lime juice gradually to taste
otherwise, the dish will become too sour
Peel the skin off 3 shallots, dice them into half-rings, and toss them all into the pot.
Watch out
Slice shallots into uniform half-rings
otherwise, large chunks will overpower the delicate flavor balance
Chop off the roots of 4 spring onions, slice the green onions really fine, and toss them into the pot with the pork, stirring to mix thoroughly.
Watch out
Chop spring onions finely
otherwise, fibrous long pieces will ruin the salad texture
Pluck about 20 leaves of fresh mint, put them into the pork, and give the larb a slight stir so you don't crush the mint leaves, resulting in a refreshing, highly aromatic, and well-mixed meat salad.
Watch out
Stir gently when adding mint leaves
otherwise, bruising them will cause bitterness and discolor the salad
Transfer the prepared larb onto a blue plate and garnish it with some extra leaves of mint, sprigs of culantro, and fresh Thai sweet basil on the side.
Authentic Thai Green Papaya Salad (Som Tam)
Thai Grilled Pork Neck (Kor Moo Yang) with Spicy Jaew Sauce
Thai Pork Larb with Crispy Pig Ears
Master Chef's Classic Peruvian Fish & Octopus Ceviche
Instant Korean Kimchi
Fresh Mexican Shrimp Ceviche