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.
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