Larb Moo
Larb Moo is a vibrant and zesty Thai salad featuring minced pork, fresh herbs, and a bold dressing. It's a refreshing dish that balances savory, spicy, sour, and herbaceous flavors.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 361 kcal
Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 450 gground pork, lean
- 2 pcsshallot, thinly sliced
- 0.5 cupmint leaf, fresh, roughly chopped
- 0.5 cupcilantro, fresh, roughly chopped
- 3 pcsgreen onion, thinly sliced
dressing
- 4 tbsplime juice, freshly squeezed
- 3 tbspfish sauce
- 1 tspchili flakes, toasted
- 1 tbsptoasted ground rice
- 0.5 tspsugar
for serving
- 8 pcsromaine lettuce leaf(optional)
- 1 pcscucumber, sliced(optional)
Equipment
large skillet · mixing bowl · whisk · small bowl
The method
Step by step
- 1
Heat a large skillet over medium-high heat.
About 1 min
- 2
Add the ground pork to the hot skillet and break it up with a spoon.
- 3
Cook the pork until it is fully browned and no longer pink, about 5-7 minutes.
About 7 min
Cook’s note: Stir frequently to ensure even cooking.
- 4
Drain any excess fat from the cooked pork.
About 1 min
- 5
Transfer the cooked pork to a large mixing bowl and let it cool slightly.
About 5 min
- 6
In a small bowl, whisk together the lime juice, fish sauce, chili flakes, toasted ground rice, and sugar to create the dressing.
About 2 min
Cook’s note: Taste and adjust the dressing to your preference; it should be a balance of sour, salty, and spicy.
- 7
Add the sliced shallot, mint leaf, cilantro, and green onion to the bowl with the pork.
About 1 min
- 8
Pour the prepared dressing over the pork and herb mixture.
- 9
Toss everything together until well combined.
About 1 min
- 10
Serve the Larb Moo immediately, either on its own or with romaine lettuce leaf and sliced cucumber for wrapping.
Cook’s note: Traditionally served with sticky rice.
Per serving
Nutrition
- Calories
- 361kcal
- Protein
- 22g
- Carbs
- 15.4g
- Fat
- 24g
- Fibre
- 2.2g
- Sugar
- 3.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Larb Moo in an airtight container in the refrigerator.
Larb Moo is best eaten fresh or at room temperature; reheating is not recommended as it can affect the texture and freshness of the herbs.
More recipes
All recipesdessert
Classic Profiteroles with Vanilla Cream
These delightful profiteroles feature light and airy choux pastry shells, baked to golden perfection. They are filled with a rich, subtly sweet vanilla-infused whipped cream, creating a classic French dessert.
2 hr 15 min 671 kcalsalad
Kale and Apple Salad
This refreshing kale and apple salad combines the crispness of apples with the tender chewiness of kale, all tossed in a bright lemon-tahini dressing. It's a simple yet satisfying vegan meal or side dish that comes together quickly.
25 min 202 kcalbreakfast
Firfir
Firfir is a traditional Ethiopian breakfast dish made from shredded injera bread simmered in a flavorful berbere sauce. It's a satisfying and aromatic meal, often enjoyed with a side of yogurt or a fried egg. This recipe offers a quick and delicious way to prepare it at home.
25 min 378 kcalmain course
Vegan Barszcz Czerwony
This vibrant red beet soup is a classic Polish comfort food, made vegan with a rich vegetable broth base. Earthy beets are balanced with a touch of sweetness and acidity, creating a deeply flavorful and nourishing soup. It's perfect for a cozy meal.
1 hr 20 min 124 kcalmain course
Atkilt Wat (Ethiopian Cabbage and Potato Stew)
This comforting Ethiopian vegetable stew features tender cabbage, carrots, and potatoes simmered in a turmeric-spiced sauce. It's a flavorful and hearty vegan dish, traditionally served with injera.
55 min 224 kcalside dish
Hot Fruit Compote
A simple and comforting baked fruit dish combining dried prunes and apricots with sweet cherries and pineapple. Spiced with a hint of cinnamon, it's a versatile side that pairs wonderfully with savory meals like roasted pork or ham, and is also delicious served with yogurt for brunch.
1 hr 40 minbreakfast
Khlea (Moroccan Preserved Meat)
Khlea is a traditional Moroccan specialty of beef cured with spices and slowly cooked until tender. The meat is then preserved in a mixture of its own rendered fat and olive oil, creating a deeply savory and long-lasting condiment often served with eggs for breakfast.
3 days 4 hr