This vibrant Thai mushroom larb salad combines grilled oyster mushrooms with a zingy umami dressing, fresh herbs, and crunchy toasted rice. It’s a delicious, healthy dish that’s super easy to make!
If you enjoy this, you might also love Thai grilled squid, salted grilled fish or Pla Pao, Beef larb, crispy egg salad, chicken larb, lemongrass salad, and Nam Sod -Thai lettuce wraps with ground pork, Pla Goong, and Miang Kham.
Jump to:
- What is Thai Mushroom Larb?
- Glow in the Dark Mushrooms!
- Why You’ll Love This Thai Mushroom Larb Salad
- Ingredients for Thai Mushroom Larb Salad
- How to Make Thai Mushroom Larb Salad
- Serving Suggestions
- Tips for the Perfect Thai Mushroom Larb Salad
- Variations & Substitutes
- Storage
- More Thai Food You'll Love
- Frequently Asked Questions
- Mushroom Larb Salad (Laab Hed)
- Related
- To do:
What is Thai Mushroom Larb?
Many believe that Laab originates from Northern Thailand, Laos, and Isaan, with some variations being recognized as a national dish of Laos. It's essentially a meat salad made from finely chopped or ground meat, mixed with herbs, seasoned with fish sauce and lime juice, and topped with toasted rice powder.
Larb salad is known for its tangy, spicy, and savory, with a lovely nuttiness from the toasted rice powder.
My mushroom salad takes a similar approach, grilling the mushrooms to add extra depth of flavor before mixing them with ground pork. It’s a delightful dish that captures the rich, intense flavors Laab is famous for! Enjoy this family recipe!
Glow in the Dark Mushrooms!
When I visited Thailand in June, it was during mushroom season, and my Thai family gathered lots of mushrooms from the nearby jungle. My nephew even went mushroom hunting in the dark at 10 p.m.!
He was all covered up from head to toe to protect himself from poisonous snakes and wore a headlamp. I joked about what he was up to, and he said he was hunting mushrooms! Before I could ask more questions, he vanished like a ninja!
His wife explained that a special type of mushroom called Hed Plouk (ห็ดปลวก), Hed Koun (เห็ดโคน), or Termite mushrooms only grows in their area. Villagers pick them at night because they respond well to light at night, like a glow-in-the-dark mushroom!
They only appeared for a few days at the start of the rainy season, so everyone was ready to go out at night for prime picking time!
The next morning, they made me mushroom Laab salad, soup, dip, and stir-fries. With all that delicious food from my wonderful family, I felt like a jungle princess!
Inspired by the enchanting Termite mushrooms, I’m whipping up this Thai mushroom Laab recipe to feel connected to my Thai roots. Since I haven’t spotted Termite mushrooms in the US, I chose the earthy Oyster mushrooms instead. They held up beautifully during grilling and brought great flavor!
Why You’ll Love This Thai Mushroom Larb Salad
- This salad is easily customizable. Make it a vegetarian version by changing out ground meat for tofu.
- Make it vegan by using vegan fish sauce for a completely plant-based version.
- It’s a delicious, healthy option that shines as a side dish or a filling meal.
- A great recipe to use for when farmer market season is full of fresh mushrooms.
Ingredients for Thai Mushroom Larb Salad
- Oyster Mushrooms add a meaty texture. Feel free to choose your favorite variety, such as Shiitake, King Oyster, or Portobello. The earthy mushrooms work well for this recipe.
- Ground meat. Ground chicken or pork works wonderfully for this dish. Beef can be dry, so opt for a higher fat content if you go that route.
- Water. Helps keep the meat moist and tender.
- Fish Sauce. The umami sauce you don't want to skip out on for the authentic flavors.
- Fresh Lime Juice. It adds a refreshing zing.
- Toasted Rice Powder. Known as Khao Khua, this nutty powder made from white rice brings a delightful crunch and flavor.
- Shallot. Best for sweetness, but red onion is a fine substitute.
- Fresh chilis. Thai bird's eye chilis, either green or red, add heat to your spicy salad!
- Green onion or spring onion. Adds freshness and color.
- Lemongrass. For that signature aromatic touch and herbaceous crunch.
- Cilantro or culantro. Essential herbs for flavor. Read about Thai herbs here.
- Fresh mint. Brings a refreshing note.
- Chili flakes. For an extra layer of heat.
- Oil. Use avocado, vegetable, or canola oil for cooking the meat and brushing on the mushrooms. Avoid sesame or olive oil.
- Optional Extras. Feel free to add culantro, kaffir lime leaves, dried chili peppers, or chopped garlic for more flavor!
How to Make Thai Mushroom Larb Salad
Step 1: Toast the Rice. In a dry skillet over medium-low heat, roast uncooked rice until it’s golden brown and your kitchen fills up with a nutty aroma—this takes about 10-15 minutes. Let it cool to room temperature, then grind it into a coarse powder using a spice grinder or mortar and pestle.
Step 2: Cook the Meat. Heat some oil over medium heat and cook the meat until tender and lightly browned. If it starts to stick, add ¼ cup of water. Stir in fish sauce, turn off the heat, and let it cool while you grill the mushrooms.
Step 3: Grill the Mushrooms. Rinse the mushrooms and pat them dry with a paper towel. Preheat the grill to medium high heat and brush the mushrooms with oil. Grill for 4-5 minutes on each side until golden brown, then let them cool while you prepare the salad.
Step 4: Combine the Flavors. Mix the ground meat and the grilled mushroom in a large bowl with fresh herbs (save some mint leaves for garnish), the remaining fish sauce, lime juice, sugar, and chili flakes. Toss everything together until well combined.
Step 5: Finish with Toasted Rice Powder. Add the toasted rice powder to the salad and mix it in. Adjust the flavor with a little more fish sauce or lime juice if needed. For you spicy food lovers, sprinkle more chili flakes!
Finally, transfer the mushroom mixture into a big bowl, and you’re all set! Enjoy your delicious Thai Mushroom Larb Salad!
Serving Suggestions
- Thai mushroom Larb salad is best enjoyed fresh! Scoop the mushroom mix into cabbage or lettuce leaves for tasty lettuce cups.
- For a heartier meal, serve it over sticky or purple sticky rice.
- It’s great family style with other Thai favorites like Lao or Thai papaya salad, Thai Gai Yang, and Thai beef jerky.
- Don’t forget to garnish with fresh herbs, a squeeze of lime, and extra lime wedges on the side!
Tips for the Perfect Thai Mushroom Larb Salad
- Toasted Rice Powder. Don’t skip this step! It adds incredible depth of flavor and crunchy texture to your Thai salad.
- Mushroom Medley. Mix it up! My favorites include shiitake, oyster, and king trumpet mushrooms.
- Fresh Ingredients. Fresh herbs and lime juice elevate the flavor significantly.
- Spice It Up. Adjust the chili flakes to match your spice preference.
Variations & Substitutes
- Swap the ground meat for tofu or fried tofu for a vegetarian take.
- Use vegan fish sauce in place of fish sauce. Use Sylvia's recipe here.
- If you can’t find oyster mushrooms, king trumpet, French horn, and shiitake mushrooms work well, too. Feel free to experiment with enoki, baby bellas, and portobello mushrooms!
Storage
- You can store any leftovers in an airtight container in the fridge for up to 12 hours, though they’re best enjoyed fresh. Otherwise, the salad will lose some flavorful texture the next day.
More Thai Food You'll Love
Frequently Asked Questions
Oyster mushrooms are available at well-stocked Asian grocery stores, especially in spring and summer. Check the refrigerated section!
They’re all the same dish—just different spellings of the Thai word for this delicious salad.
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Mushroom Larb Salad (Laab Hed)
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This vibrant Thai mushroom larb salad combines grilled oyster mushrooms with a zingy umami dressing, fresh herbs, and crunchy toasted rice. It’s a delicious, healthy dish that’s super easy to make!
Ingredients
- 8-10 ounces oyster mushroom
- 6 oz ground meat, chicken or pork
- ¼ cup green onion, chopped small
- 1 ½ tbsp lemongrass, finely sliced
- 2-6 chilis, chopped small
- ¼ cup toasted rice, more for garnish
- 3 tablespoons fish sauce, divided. 1 tablespoon for seasoning the ground meat, 2 tablespoons for Laab salad, and 1 tablespoon for seasoning the ground meat.
- 3 ½ tablespoons lime juice
- 2 teaspoons sugar
- ¼ cup oil, half for cooking meat and half for brushing on mushrooms
- ⅓ cup mint roughly chopped
- ⅓ cup cilantro roughly chopped ½ inch
- ½ cup sliced shallot
- ¼ cup water
Instructions
Step 1: Toast the Rice. In a dry skillet over medium-low heat, roast uncooked rice until it’s golden brown and your kitchen fills up with a nutty aroma—this takes about 10-15 minutes. Let it cool to room temperature, then grind it into a coarse powder using a spice grinder or mortar and pestle.
Step 2: Cook the Meat. Heat some oil over medium heat and cook the meat until tender and lightly browned. If it starts to stick, add ¼ cup of water. Stir in fish sauce, turn off the heat, and let it cool while you grill the mushrooms.
Step 3: Grill the Mushrooms. Rinse the mushrooms and pat them dry with a paper towel. Preheat the grill to medium-high heat and brush the mushrooms with oil. Grill for 4-5 minutes on each side until golden brown, then let them cool while you prepare the salad.
Step 4: Combine the Flavors. Mix the ground meat and the grilled mushroom in a large bowl with fresh herbs (save some mint leaves for garnish), the remaining fish sauce, lime juice, sugar, and chili flakes. Toss everything together until well combined.
Step 5: Finish with Toasted Rice Powder. Add the toasted rice powder to the salad and mix it in. Adjust the flavor with a little more fish sauce or lime juice if needed. For you spicy food lovers, sprinkle more chili flakes! Finally, transfer the mushroom mixture into a big bowl, and you’re all set! Enjoy your delicious Thai Mushroom Larb Salad!
Notes
- Toasted Rice Powder. Don’t skip this step! It adds incredible depth of flavor and crunchy texture to your Thai salad.
- Mushroom Medley. Mix it up! My favorites include shiitake, oyster, and king trumpet mushrooms.
- Fresh Ingredients. Fresh herbs and lime juice elevate the flavor significantly. Spice It Up. Adjust the chili flakes to match your spice
- Prep Time: 10
- Cook Time: 10
- Category: Thai Salads
- Method: grilling
- Cuisine: Thai
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