Thai · PANTRYHOP RECIPE
Larb Moo (Thai Pork Salad)
25 minutes · 4 servings · omnivore
A famous northeastern Thai minced meat salad, here made in a straightforward home style.
Ingredients
Check you have the quantities below.
- 500 g ground pork
- 1/2 cup water
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 2 tbsp toasted rice powder
- 1 shallot, thinly sliced
- 1 cup mint leaves
- 1/2 cup cilantro
- 1-2 chilies, crushed
- 4 cups jasmine rice, cooked
Let’s make it
- Cook the ground pork with water in a skillet over medium heat until fully cooked and the water evaporates.
- Remove from the heat and stir in fish sauce, lime juice, toasted rice powder, shallot, and chilies.
- Fold in mint and cilantro.
- Serve warm or room temperature with rice.
For kids, leave out the chilies and serve the herbs on the side so they can try a little at a time.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
Build a meal from your ingredients →