Thai
Larb Moo
A bright, savory-sour Thai minced pork salad from Isan, tossed warm with roasted rice powder, lime, fish sauce, chilies, shallots, and fresh herbs. Serve it with sticky rice and crisp vegetables for the proper balance of heat, crunch, and fragrance.
Watch it madeMark Wiens · 5:08
Ingredients
- Minced pork, preferably with some fat300g
- Water or unsalted pork stock3 tbsp
- Glutinous rice, uncooked2 tbsp
- Fish sauce1 1/2 tbsp
- Fresh lime juice2 tbsp
- Palm sugar1/2 tsp
- Thai roasted chili flakes, prik bon1-2 tsp
- Shallots, thinly sliced3 small
- Sawtooth coriander, thinly sliced2 tbsp
- Mint leaves1/2 cup loosely packed
- Spring onion, thinly sliced1
- Coriander leaves2 tbsp
- Dried Thai chilies, optional for serving2
- Cabbage wedges, cucumber slices, long beans, and extra mintfor serving
- Thai sticky ricefor serving
Method
- Toast the uncooked glutinous rice in a dry wok or skillet over medium heat, stirring often, until deep golden and nutty, about 6-8 minutes.
- Let the toasted rice cool slightly, then pound or grind it to a coarse powder; it should be sandy, not flour-fine.
- Put the minced pork and water or stock in a small saucepan or wok over medium heat and stir constantly, breaking up the meat, until just cooked through and still juicy.
- Remove the pan from the heat so the dressing stays fresh and the herbs do not wilt too much.
- Stir in the fish sauce, lime juice, palm sugar, and roasted chili flakes, tasting for a bold balance of salty, sour, and spicy.
- Add the sliced shallots, spring onion, coriander, sawtooth coriander, and most of the mint, then toss gently.
- Sprinkle in 1 1/2 tablespoons of the roasted rice powder and toss again, adding more if you want a stronger nutty aroma and slightly thicker juices.
- Transfer the larb to a plate while still warm and garnish with the remaining mint and optional dried Thai chilies.
- Serve immediately with sticky rice, cabbage wedges, cucumber, long beans, and fresh herbs.
Common questions
Can I substitute the minced pork in larb moo with chicken, beef, or mushrooms?
Yes. Ground chicken works most naturally and cooks quickly. Ground beef is richer but less traditional. For a vegetarian version, use finely chopped mushrooms or crumbled tofu, but keep the fish sauce substitute and the toasted rice for authentic texture.
When should I add the herbs and toasted rice powder so they stay fresh?
Add the herbs and toasted rice powder off the heat, right after seasoning the pork. The residual warmth will soften the shallots and release aroma without wilting the mint and coriander too much. Toss gently and serve right away.
What are the most common mistakes when making larb moo?
Overcooking the pork until dry is the biggest one. Also avoid adding lime juice too early, which dulls the flavor, and grinding the rice too finely, which makes it pasty instead of sandy and fragrant.
How do I store leftover larb moo, and can I make it ahead?
Store leftovers in an airtight container in the fridge for up to 2 days. For best texture, keep the herb mixture and toasted rice separate if possible, then combine just before serving. Reheat the pork gently, not until hot and dry.
What should I serve with larb moo besides the usual vegetables?
Serve it with sticky rice, which balances the sharp, spicy dressing very well. Cabbage, cucumber, long beans, and extra mint are classic, but lettuce cups or steamed jasmine rice also work if you want a lighter or less traditional meal.