Larb Moo Pork Larb Recipe

If you’ve been to northern Thailand or Laos, you’ve probably eaten larb moo, or meat salad.

What is larb

Meat salad may not look very appealing, but it is amazing. Think: juicy ground pork, fish sauce, lime juice, roasted rice and fresh herbs. Paired with glutinous rice balls, it’s absolutely addictive.

It is unofficially the national dish of Laos and incredibly popular in the Isan region of Thailand. Larb is classic street food, quick, easy, fun and above all delicious.

How to make larb

1. Toast the rice. Use a small skillet over medium-low heat, shaking often, 2-3 minutes. Then grind in a mortar and pestle or spice grinder.
2. Brown the pork. Using a skillet over medium-high heat, brown the ground pork until cooked to your desired doneness (we prefer it on the juicier side, but some prefer well cooked and dry).
3. Add the rice chili powder and flakes. Mix well to evenly coat the pork.
4. Add the rest of the ingredients. Sugar, fish sauce, lime juice, shallots, green onions, cilantro and mint.
5. Mix well and adjust to taste. Enjoy hot over rice!

How to serve

Larb is usually served with vegetables, lettuce to wrap, and sticky rice – anything goes! We ate ours with lettuce cups and sticky rice. Sticky rice recipe here!

Grilled sticky rice

The essential ingredient of larb is toasted sticky rice. It gives the whole thing a nice crunch and a toasted aroma. If you don’t have sticky rice, you can easily toast uncooked jasmine rice.

How to Toast Rice

Toasting rice is pretty simple: just put the uncooked rice in a dry pan and toast it over medium-low heat, shaking it occasionally. After a while, the rice turns a certain color and starts to smell incredibly good, a bit like popcorn. Take your time while grilling, be careful not to burn yourself. Toasting the rice is probably the longest part of this recipe. After that, you’re only 10 minutes away from herb and pork heaven.

Next time you’re looking for a quick and easy dinner that’s a little different, I hope you give this larb a try. It hits all the right notes: sweet, spicy, salty and sour.

Serve the larb with:

Larb Moo (Thai pork salad)

Larb: the best kind of salad, with a mix of textures and flavors.

Serves 2

Preparation time 25 minutes minutes

Cooking time 5 minutes minutes

Total duration 30 minutes minutes

• 1 tablespoon raw rice preferably sticky or jasmine
• 1 tablespoon neutral oil
• 1 kg ground pork
• 1 tablespoon chili flakes
• 1 tablespoon sugar
• 1 tablespoon fish sauce
• 1 lime juiceplus extra quarters for serving
• 1-2 shallots slice
• 1/2 cup fresh coriander ax
• 3 green onions slice
• 20 leaves fresh mint washed
• Thai sticky rice or lettuce, to serve

• In a small skillet, toast the rice over medium-low heat, shaking the pan often, about 2-3 minutes.

• Once golden brown, let cool slightly and place in a mortar and pestle. Crush it into a fine powder. Transfer to a small bowl and set aside.

• In a skillet, heat the oil over medium-high heat. When hot, add the pork and brown it by breaking it into pieces.

• Remove from heat and stir in the toasted rice powder and chili flakes, then add the sugar, fish sauce and lime juice. Stir in shallots, green onions, cilantro and mint.

• Mix well and adjust to taste. Serve with hot Thai sticky rice and enjoy immediately!

Nutrition Facts

Larb Moo (Thai pork salad)

Amount per serving

Calories 542
Calories from fat 325

% daily value*

Fat 36.1g56%

Saturated fat 10.8 g68%

Cholesterol 146mg49%

Sodium 598 mg26%

Potassium 81 mg2%

Carbohydrates 13.5g5%

Fiber 0.2g1%

Sugar 7.3g8%

Protein 44g88%

*Percent Daily Values ​​are based on a 2,000 calorie diet.