This pork larb recipe for Cambodian laab sach chrouk minced pork salad makes a lightly spiced dish eaten with fragrant herbs, crispy vegetables and steamed rice. While it has more famous spicier cousins in Thailand and Laos, Cambodia’s larb is a delicious dish that will appeal to those who prefer more gentle levels of spice.

This pork larb recipe for Cambodian laab sach chrouk minced pork salad makes a lightly spiced dish eaten with fragrant herbs, crispy vegetables and steamed rice. While it has more famous spicier cousins in Thailand and Laos, Cambodia’s larb is a delicious dish that will appeal to those who prefer more gentle levels of spice.

Our pork larb recipe makes Cambodia’s laab sach chrouk, a stir-fried minced pork salad that’s combined with fresh fragrant herbs, infused with the delightfully funky flavour of fish sauce, dusted with toasted rice powder, and served with crunchy vegetables and steamed rice.

We’ve been cooking and eating Thai larb since the 1980s when we first began cooking and eating Thai food in Australia, but it wasn’t until we moved to Siem Reap, Cambodia, from Vietnam in 2013 that we first tasted Cambodia’s wonderful pork laab – also spelt as larb and lab here.

Like the Cambodian-Chinese rice porridge called borbor, which we posted about yesterday, Cambodians have really made their take on the larb their own. It’s very much a case of ‘same same but different’ when you compare the Cambodian laab sach chrouk minced pork salad to the larb minced salads from Thailand and Laos.

The differences between this pork larb recipe and other larb salads are subtle. The Thai larbs are more spicy, the Lao larbs are more earthy, and the Cambodian larbs are more fragrant. We love them all. But if you’re a fan of fiery chillies you’re going to prefer the Thai larb. If you’re a lover of earthy flavours and offal, you’ll be drawn to the Laotian larbs.

But if you prefer more gently-spiced dishes and more of a balance between spice, herbs and funkiness, then you are going to love this pork larb recipe for Cambodian laab sach chrouk minced pork salad.

And if you do enjoy our pork larb recipe, please browse our other recipes, particularly our Cambodian recipes, and please take a look at our epic Cambodian cookbook and culinary history research project. The cookbook documents recipes by Cambodian cooks from around the country and shares their stories, portraits and kitchens, while the culinary history tells the long rich story of Cambodian food for the first time. We’re always looking for patrons and you can support that project for as little as US$2 or US$5 a month on Patreon.

Tips for Making this Cambodian Pork Larb Recipe

My first tip to making this Cambodian pork larb recipe is one that I have to admit I’m very embarrassed about having just stumbled upon. For many years – more than I care to specify – I’ve battled with mince for larb, chillis and ragu to stop the mince from clumping. I’ve used all kinds of kitchen equipment, from wooden spatulas to potato mashers to de-clump (yes, I think that’s a word I just made up) my mince.

The secret I have recently discovered is to use a stainless steel whisk of the like you would probably use to whip a hollandaise sauce. Well, it’s also perfect to keep your mince from clumping.

My second tip for making this Cambodian pork larb recipe is to do with your chillies. With both the Thai and the Cambodian versions, we use both fresh birds-eye chillies and chilli flakes, sometimes called crushed chillies, but not chilli powder. If you don’t like a lot of chilli, you can leave the chilli flakes out and serve them as a condiment on the table and let people add their own.

If you’re also not a fish sauce lover, you can do the same. Some people will want more or less fish sauce than others, so go easy if you’re uncertain and then leave a bottle of fish sauce on the table with your other condiments. We like to use Cambodian fish sauces for Cambodian dishes, but you probably won’t find them outside the country. A good all-purpose fish sauce is the Thai brand Megachef.

Thirdly, when making this Cambodian pork larb recipe it’s good to hold back on your fresh fragrant herbs and add them once the dish has cooled down a little, otherwise the heat will turn them brown. Add them just before eating and they’ll give a real freshness to the dish.

Finally, many Cambodian pork larb recipes include baby eggplants as a side vegetable. Feel free to add them. I haven’t as we like to use vegetables that can be either dipped in or can serve as ‘cups’ to hold the salad. This gives you even more fresh elements to each mouthful. While you can make a ‘parcel’ with the lettuce, I like using a piece of cabbage as a scoop for larb.

However you like to eat it, this Cambodian pork larb recipe makes a fantastic sharing dish, especially when served as a family meal with an array of dishes, such as a plate of barbecue pork ribs, some smoky skewers, a big pot of soup, and a rich Cambodian curry.

Cambodian Pork Larb Recipe

Pork Larb Recipe for Cambodian Laab Sach Chrouk. Copyright © 2020 Terence Carter / Grantourismo. All Rights Reserved.

Pork Larb Recipe for Cambodian Laab Sach Chrouk

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Sharing
Cuisine: Cambodian
Keyword: pork mince salad, larb, larb, laab, lab, laap, recipe, Laos, Cambodia, Thailand, food, cuisine, cooking, Cambodian food, Khmer food, Laos, laab sach chrouk, salad, herbs
Servings: 4 People
Calories: 293kcal

Equipment

  • Carbon Steel Wok
  • Stainless Steel Whisk

Ingredients

  • 300 g pork
  • 2 tbsp chicken stock
  • 2 tbsp fish sauce
  • 2 garlic cloves finely sliced
  • 3 limes 2 juiced
  • 2 tbsp rice toasted and ground
  • 4 shallots sliced thinly
  • 3 birds-eye chillies sliced finely
  • 1 tsp chilli flakes
  • 1/2 bunch coriander

Vegetables – To Serve

  • 1/2 head round lettuce
  • 1 handful snake beans
  • 1 piece cucumber sliced
  • 1/4 piece head cabbage

Instructions

  • Heat the chicken stock in a wok until boiling. Add the pork mince and cook over medium heat until it’s no longer pink.
  • Break up any clumps of mince with a stainless steel whisk.
  • Add the lime juice, half the fish sauce, half of the shallots the garlic. Stir to incorporate and sprinkle over the chilli flakes. Add half of the bird-eye chillies.
  • Check the seasoning and add extra fish sauce to taste.
  • When read to serve, sprinkle over the toasted rice and the rest of the ingredients.
  • Serve with the vegetables.

Nutrition

Calories: 293kcal | Carbohydrates: 22g | Protein: 17g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 782mg | Potassium: 635mg | Fiber: 4g | Sugar: 7g | Vitamin A: 755IU | Vitamin C: 26mg | Calcium: 75mg | Iron: 2mg

Do let us know if you make this Cambodian Larb recipe in the comments below, as we’d love to know how it turns out for you.

End of Article

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