Thai Larb Moo


Thai Larb Moo

Larb (ลาบ) is a Thai salad, but it’s not a vegetable salad, instead it’s a meat salad. The minced pork is wonderfully seasoned with fish sauce, chili flakes, lime juice, toasted sticky rice to give it some crunchy texture, and a wonderful assortment of fresh herbs to bring it all together.
If you’ve eaten larb (ลาบ), I’m sure you love it, but if you’ve never tried it, you’re in for a real treat!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch, Main Course
Cuisine Thai
Servings 4
Calories 355 kcal


  • 16 Oz Ground pork
  • 0.7 Oz Shallots finely chopped
  • 1 Tbsp Galangal finely chopped
  • 0.5 Oz Green onion finely chopped
  • 0.5 Oz Cilantro finely chopped
  • 3 Garlic Cloves finely chopped
  • 1 Lemon grass finely chopped
  • 7-8 Mint Leaves finely chopped
  • 1/3 Cup Tamarind paste
  • 1 Tsp Sugar
  • 3-4 Tbsp Lime Juice
  • 1 Tbsp Toasted Rice Powder
  • 1 Tbsp Fish sauce
  • 1 Tbsp Chili flakes


  • Heat a pan on low heat. Add Garlic, Lemon grass, Galangal, Shallot. Stir continuously for 5 minutes. 
  • Transfer from pan into a mortar. 
  • Grind together into a paste.
  • Add Ground pork and Tamarind paste to a saucepan (do not turn on heat yet). Mix them together thoroughly. Turn the heat on to Medium-High.
  • Stir-fried the pork, breaking it into small minced pieces, until it’s fully cooked all the way through and add the paste from the mortar.
  • Mix everything together until all juice gone. Add the Chili flakes
  • Turn off the heat and add Sugar, Fish sauce, Lime Juice, Toasted Rice Powder, Mint,  Green onion and Cilantro to taste.
  • Enjoy
Keyword Pork

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