Thai food is simply one of the most vibrant and exciting cuisines — full of heat, bright herbs, and bold, savory flavors. If you love spicy, herb-forward dishes, this Whole30 Thai Larb (Spicy Pork Salad) is a must-try. It’s fresh, satisfying, and easy to make at home.
Larb Gai is a favorite in our house. When it’s on the menu, my husband and I always order it, and we’ve learned it’s just as quick and rewarding to make in the kitchen. This Whole30-friendly version focuses on clean ingredients while keeping the classic balance of salty, sour, spicy, and aromatic herbs.
I usually make larb with ground pork for its juicy texture and flavor, but ground turkey, chicken, or beef also work well. The dish gets umami from fish sauce, brightness from lime juice, heat from Thai chiles, and freshness from mint, basil, and cilantro. With those components working together, any ground meat will produce a delicious, aromatic salad.
- 2 lbs. ground pork
- 1 large shallot, peeled and finely diced
- 2 tbsp olive oil or avocado oil
- 2 cloves garlic, minced
- 1–3 Thai chiles, thinly sliced (1 for mild, up to 3 for spicy)
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice
- 1 heaping tbsp fresh mint, chopped
- 1 heaping tbsp fresh Thai or sweet basil, chopped
- 1 heaping tbsp fresh cilantro, chopped
- Salt and black pepper, to taste
- 1 head Bibb or butter lettuce, leaves separated
- 1/2 red onion, thinly sliced
- 1/2 cucumber, thinly sliced
- Extra cilantro, basil, and mint for garnish
- 1 lime, cut into wedges
- Heat the oil in a large skillet over medium-high heat. Once hot but not smoking, add the diced shallot and minced garlic, stirring for a minute to release their aroma.
- Add the ground pork to the skillet. Season lightly with salt and pepper, and use the back of a spoon or spatula to break the meat into small pieces. Cook, stirring and breaking up the meat frequently, until the pork is cooked through, about 7–10 minutes.
- If the pan releases excess fat, drain a little off, then return the pan to medium heat. Stir in the sliced Thai chiles, fish sauce, and fresh lime juice. Cook for another 2–3 minutes so the flavors meld.
- Remove the skillet from heat and mix in the chopped mint, basil, and cilantro. Taste and adjust seasoning, adding more fish sauce for saltiness or lime for brightness if needed.
- Serve the larb immediately in individual lettuce cups or on a bed of lettuce. Garnish with additional herbs, sliced cucumber, red onion, and lime wedges on the side.
Adjust the heat level by varying the number of Thai chiles or removing seeds. If you prefer less heat but still want chile flavor, slice a single chile and remove the seeds before adding it to the pan. Ground turkey or chicken are good lean alternatives; they will have a slightly different texture but still pair beautifully with the herb and lime mixture. For a heartier meal, serve larb over steamed rice or cauliflower rice, or enjoy it as a protein-packed salad on a bed of greens.
To keep the herb flavors bright, add most of the fresh herbs off the heat right before serving. Prepare the shallot, cucumber, and onion slices in advance and store them separately in the refrigerator until ready to serve. Leftovers can be refrigerated and reheated gently, or eaten cold tossed into a salad — the fresh herbs will help revive the flavors.