Laap & Som Tum (Larb) Recipe | Yummly

Laap & Som Tum (Larb)

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Laap & Som Tum (Larb)

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  • 1 Tbsp. sticky rice (uncooked; you can substitute regular white rice)
  • 1 Tbsp. vegetable oil
  • 1 lb. ground pork (450g)
  • 1/4 tsp. sugar
  • 4 Tbsp. fish sauce
  • 2 1/2 limes (juiced)
  • 1 red chili (sliced)
  • 3 shallots (peeled and thinly sliced)
  • 3 scallions (chopped)
  • 1/4 cup cilantro
  • 1/2 cup mint
  • 1/3 cup roasted peanuts (papery skins removed)
  • 1/2 papaya (hard, green, unripe; about 1 pound, peeled; can substitute with mango)
  • 2 large carrots (peeled)
  • 3 cloves garlic (medium, peeled)
  • 4 Thai chilies (small and green; or to taste)
  • 1/4 cup dried shrimp (small)
  • 2 Tbsp. palm sugar (at room temperature)
  • 2 oz. string beans (cut in 1-inch pieces; I used haricot verts)
  • 10 cherry tomatoes (cut in half)
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    1. In a dry wok or pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrant––about 10 minutes. Grind to a coarse powder in a mortar & pestle. Set aside.
    2. Place your wok back over high heat until smoking. Add the 1 Tbsp. oil and the 1 lb. ground pork. Stir-fry until the pork is browned, and add in the toasted rice powder, 1/4 tsp. sugar, 1 Tbsp. fish sauce, and lime juice from 1 lime.
    3. Stir-fry for another minute, and then add in 1 red chili, 3 thinly sliced shallots, 3 chopped scallions. Stir-fry for one more minute, and then taste for seasoning, adding more chili, sugar, fish sauce, and/or lime juice to your taste if needed.
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