Larb Moo

Name: Larb Moo
Prep time: 25 min
Cook time: 5 min
Yield: 2 to 4 servings
Cuisine: Thai Menu
Ingredients: Pork Mince — 500 g; Sticky Rice — 2 tbsp; Dried Chilli Flakes — ½ to 1 tbsp; Sugar — 1 pinch; Fish Sauce — ½ tbsp; Lime — 1; Shallots — 1; Spring Onions — 2; Culantro — 2 sprigs; Mint — 1 handful; Thai Sweet Basil — For garnish

This authentic Thai Larb Moo is a refreshing and deeply savoury minced pork salad that perfectly balances heat, acidity, and aromatic herbs. Featuring the essential crunch of toasted rice powder alongside a vibrant dressing of lime and fish sauce, this dish is a classic street food favourite that delivers an explosion of flavour and texture in every single bite.

Cuisines

Cooking Instructions

Preparation: 25 minutes
Cooking: 5 minutes

Servings: 2 to 4

Notes:

Sticky rice is essential for making toasted rice powder, which provides a characteristic nutty flavour and vital crunch to the dish.

Roast the sticky rice in a dry pan until it turns golden brown and smells like popcorn, then grind into a coarse powder for the best texture.

While pork is traditional, this recipe works exceptionally well with minced chicken or beef if preferred.

Culantro is a strong, flavourful herb similar to coriander, but if unavailable, extra fresh coriander and mint can be used as a substitute.

The level of sourness from lime juice and spice from chilli flakes can be easily adjusted to suit your personal palate.

Toast Rice
Roast raw sticky rice in a dry frying pan over low heat, stirring constantly for 15 minutes until golden brown and fragrant.

Grind Rice
Pound the roasted rice using a mortar and pestle until it reaches a coarse, powder-like consistency, then set aside.

Cook Pork
Heat a pan over high heat and fry the pork mince, stirring until it is completely cooked through and grey, then remove from the heat.

Season Pork
Add the toasted rice powder, dried chilli flakes, sugar, and fish sauce to the cooked pork, stirring well to combine the flavours.

Prepare Aromatics
Dice the shallots into thin half-rings, and finely slice the spring onions and culantro.

Combine Salad
Toss the shallots, spring onions, and culantro into the pork mixture, then gently fold in fresh mint leaves.

Garnish and Serve
Adjust the acidity with extra lime juice if desired and garnish with additional mint, culantro, and fresh Thai sweet basil before serving.