Larb is a salad in the Thai sense — the dressing is lime and fish sauce, no oil. The one non-negotiable is toasted rice powder (khao khua): raw rice dry-toasted and ground, which gives the whole dish its nutty crunch.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook10 min
Makes4 servings
CuisineThai
Cost$$
Gluten-freeDairy-free
Contains fish
The Ingredients — and where to get them
Cook for4servings
Ground chicken or pork
Cook it in its own liquid, not oil, so the meat stays loose and moist.
It’s a salad — nothing to air-fry once it’s tossed. You can crisp a topping in one, though: croutons, bacon, or chickpeas in a single layer while you build the rest.
Can you freeze Larb? — Best fresh
Not really — the vegetables and dressing turn to mush once thawed. Salads are a make-fresh thing.
Can you make Larb ahead of time? — Best fresh
Dress it just before serving — the greens wilt and brown once coated. Wash, cut, and chill the components ahead, then toss at the last minute.
Is Larb gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Larb vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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