Spicy Minced Pork Salad (Larb Moo) - Authentic Thai Street Food
A vibrant Isan classic that perfectly balances Thailand's four essential flavors
Larb Moo represents the heart of Thai cuisine - a harmonious balance of spicy, sour, salty, and umami flavors that dance on your palate. Originating from the Isan region of northeastern Thailand, this isn't just a salad; it's a celebration of fresh herbs, aromatic spices, and the distinctive crunch of toasted rice powder. What sets this recipe apart is the restaurant technique of incorporating warm broth, which helps the flavors meld beautifully while maintaining the traditional lukewarm serving temperature that makes larb so refreshing.
Nutritional Benefits
Ingredients & Equipment
Ingredients
Equipment Needed
- •wok or large skillet
- •mortar and pestle
- •small dry pan for toasting
- •mixing bowl
- •fine mesh strainer
- •small saucepan
Instructions
Preparation
- 1
Toast raw sticky rice in a dry pan over medium heat until golden brown and fragrant, about 8-10 minutes. Grind to a coarse powder in mortar or spice grinder.
⏱️ ~10 min💡 Tip: Shake pan constantly to prevent burning. Powder should retain some texture, not completely smooth. - 2
Prepare all herbs: wash mint, cilantro, and culantro. Pat dry thoroughly. Slice shallots, green onions, and mince lemongrass.
⏱️ ~8 min💡 Tip: Herbs must be completely dry to prevent diluting the dressing - 3
Pound chilies with salt in mortar to create a coarse paste. Warm chicken/pork broth in small saucepan to 60°C (lukewarm).
⏱️ ~3 min💡 Tip: Warming the broth helps it incorporate better with the pork and keeps the dish at ideal serving temperature
Cooking
- 4
Heat wok over medium-high heat. Add ground pork and break up with wooden spoon, cooking for 3-4 minutes until just cooked through with no pink remaining.
⏱️ ~4 min🌡️ medium-high💡 Tip: Avoid overcooking - pork will continue cooking from residual heat - 5
Drain excess liquid from pork using fine mesh strainer, reserving 2 tablespoons of cooking liquid. Return pork to wok.
⏱️ ~1 min💡 Tip: This prevents the salad from becoming watery while retaining flavor - 6
Add warm broth to the pork, stirring gently. Remove from heat immediately. The pork should be moistened but not soupy.
⏱️ ~1 min🌡️ off heat💡 Tip: This step infuses the pork with extra umami while maintaining the lukewarm serving temperature - 7
Transfer pork to mixing bowl. While still warm, add fish sauce, lime juice, and chili paste. Mix gently but thoroughly.
⏱️ ~2 min💡 Tip: Add lime juice gradually, tasting as you go - the warm pork will absorb flavors more readily - 8
Add shallots, green onions, and lemongrass. Mix well and let stand for 2 minutes for flavors to meld.
⏱️ ~3 min💡 Tip: The residual heat will slightly wilt the shallots, mellowing their sharpness - 9
Add toasted rice powder and three-quarters of the herbs. Toss gently until combined. Taste and adjust seasoning.
⏱️ ~2 min💡 Tip: The rice powder will continue to absorb moisture, so the salad may need more lime juice - 10
Let salad rest for 3-4 minutes to reach lukewarm temperature (35-40°C). Transfer to serving platter and garnish with remaining herbs.
⏱️ ~4 min💡 Tip: Test temperature by touch - should feel just warm, not hot
Pro Tips
For authentic texture, hand-mince pork shoulder instead of using pre-ground pork
The toasted rice powder (khao khua) is essential - don't substitute with regular rice flour
Balance the holy quartet of Thai flavors: fish sauce for saltiness, lime for sourness, palm sugar for sweetness (add 1 tsp if needed), and chilies for heat
Recipe Variations
Larb Moo represents the perfect introduction to authentic Thai flavors - it's approachable enough for beginners yet sophisticated enough to impress seasoned food lovers. The key to success lies in balancing the four fundamental Thai tastes and serving at the proper lukewarm temperature. Serve immediately with crisp lettuce cups and cold Thai beer for a truly authentic experience that transports you straight to the bustling street food stalls of northeastern Thailand.
Storage Instructions
Store leftovers in airtight container for up to 2 days. Keep herbs separate to prevent wilting. Do not freeze as it will compromise texture.
Reheating:
Bring to room temperature naturally (about 30 minutes). Refresh with additional lime juice, fish sauce, and a sprinkle of fresh toasted rice powder. Do not microwave.
