Spicy Pork Larb Ramen
So this is Spicy Pork Larb Ramen. Ground pork that's been stir-fried with enough Thai chilis to make your eyes water just from the steam, tossed with lime juice so tart it makes you pucker, all scattered over noodles like the world's most aggressive salad decided to become soup. You know how some Thai food tries to be accommodating to Western palates, toning down the heat and the funk? This isn't that. The larb seasoning is traditional and unapologetic: fish sauce for salt and funk, toasted rice powder for nutty crunch, shallots for bite, and fresh herbs by the fistful because apparently subtlety is for people who don't appreciate flavor. The lime juice isn't just there for brightness, it's structurally necessary to cut through the richness of the pork and provide acid that makes everything else pop. It's messy, aggressive, and the kind of bowl that demands your full attention because you're too busy adjusting the lime-to-chili ratio to think about anything else.
Toasted rice crackles—lime cuts through chili's fire—herbs speak of forests
Let Me Tell You...
My first larb happened at a Thai restaurant in Queens where the menu had phonetic spellings and the waitress looked skeptical when I ordered it extra spicy.
The dish came out looking deceptively simple, just crumbled meat and herbs, but one bite revealed layers of complexity I wasn't prepared for.
The toasted rice powder added this nutty crunch I'd never experienced, the lime was so tart it made my jaw ache, and the heat from the chilis built slowly until I was sweating into my beer.
I went back three times that week, each time trying to decode what made it work, and bought a mortar and pestle on the way home from my third visit.
Making proper larb requires ingredients you can't fake or substitute.
Sticky rice gets toasted in a dry pan until it smells like popcorn and turns golden, then ground into a coarse powder that adds texture and that distinctive toasted-grain flavor.
Thai chilis are non-negotiable, the tiny ones that pack serious heat without the fruity sweetness of jalapeños.
Fresh herbs go in by the handful: mint, cilantro, Thai basil if you can find it, all roughly chopped so they stay vibrant and fresh instead of turning into green mush.
The pork cooks fast and hot, staying slightly pink in the center the way traditional larb is served, though you can cook it through if that makes you more comfortable.
The challenge was turning larb into ramen without losing what makes larb special.
The pork mixture stays traditional, but instead of serving it with sticky rice and lettuce wraps, it goes over noodles in a light broth.
I kept the broth intentionally subtle, just chicken stock with a touch of fish sauce and lime, because the larb is already so aggressively flavored that a heavy broth would be overkill.
The noodles provide substance and something to carry all those herbs and seasonings, while the broth ties everything together without competing.
You dress it at the table with extra lime, extra chilis, extra everything, making each bowl as spicy and sour as you can handle.
Now this has become my summer staple, the thing I make when it's too hot for heavy food but I still want big flavors.
The larb provides protein and that addictive combination of spicy-sour-salty-herby, the noodles make it substantial enough to be a meal, and the whole bowl tastes like vacation in Southeast Asia even though you're just in your kitchen trying not to set off the smoke alarm.
Every bite reminds me that the best fusion respects both cuisines, letting the larb be authentically Thai while the ramen provides a Japanese framework that actually makes sense.
Ingredients
- 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
- 1 pound ground pork
- 1/4 cup uncooked sticky rice (or jasmine rice)
- 2 tablespoons vegetable oil
- 4 Thai chilis, thinly sliced (adjust to heat preference)
- 4 shallots, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoons fish sauce
- 1/4 cup fresh lime juice (about 2 limes)
- 1 tablespoon palm sugar (or brown sugar)
- 4 cups chicken stock
- 2 tablespoons fish sauce (for broth)
- 2 tablespoons lime juice (for broth)
- 1 cup fresh mint leaves, roughly chopped
- 1 cup fresh cilantro, roughly chopped
- 1/2 cup Thai basil leaves (or regular basil)
- 4 scallions, thinly sliced
- 2 limes, cut into wedges
- Fresh Thai chilis, for serving
Preparation
- Toast sticky rice in a dry skillet over medium heat, shaking pan frequently, for 5-7 minutes until deeply golden and fragrant. Let cool, then grind to a coarse powder using a spice grinder or mortar and pestle. Set aside.
- Bring a large pot of salted water to a boil. Cook ramen noodles for 2-3 minutes until just tender, then drain and set aside.
- Heat vegetable oil in a large skillet or wok over high heat. Add ground pork and cook, breaking it up with a wooden spoon, for 5-6 minutes until just cooked through and slightly crispy in spots.
- Add Thai chilis, shallots, and garlic to the pork. Stir-fry for 2-3 minutes until aromatics are softened and fragrant.
- Remove from heat. Stir in 3 tablespoons fish sauce, 1/4 cup lime juice, palm sugar, and 2-3 tablespoons of the toasted rice powder. Mix well to combine.
- Add chopped mint, cilantro, Thai basil, and scallions to the pork mixture. Toss everything together until herbs are evenly distributed.
- In a pot, heat chicken stock with 2 tablespoons fish sauce and 2 tablespoons lime juice. Bring to a gentle simmer. Taste and adjust seasoning.
- Divide noodles among bowls. Ladle hot broth over the noodles (not too much—the larb is the star).
- Top generously with spicy pork larb mixture, ensuring each bowl gets plenty of herbs and toasted rice powder. Serve with lime wedges, extra Thai chilis, and additional toasted rice powder on the side.