Larb Moo – Spicy Thai Minced Pork Salad

Recipe for larb moo – spicy thai minced pork salad

Larb – Authentic Thai Spicy Minced Pork Salad

A Taste of Isaan – The Soul of Northern Thai Cooking

Larb is one of the most authentic dishes in Thai cuisine. This spicy minced pork salad originates from the northeastern Isaan region and has become a beloved staple across Thailand. With minced pork, fresh herbs, lime, and toasted rice powder, it’s a dish that’s both intense and refreshing — a true reflection of Thai cooking’s harmony between flavors and textures.

What Makes Larb Special

Larb stands out for its distinct balance of spicy, sour, salty, and herbal flavors:

• Toasted rice powder (khao khua): Adds a nutty aroma and light texture.
• Fresh lime juice: Provides the bright, tangy acidity that lifts the dish.
• Red onion: Cuts through the richness of the pork.
• Fresh herbs: Mint and sometimes coriander for fragrance and freshness.
• Bold sauces: Fish sauce and oyster sauce add umami depth and balance.

Traditionally, larb is served warm — never hot or cold — allowing the aromatics to bloom naturally. It’s often enjoyed with sticky rice or jasmine rice and a side of fresh vegetables.

The Secret to Perfect Larb

• Cook the pork until crispy: Start without oil — the pork releases its own fat. Fry until golden and slightly crisp.
• Add lime at the end: Never while cooking — the acidity should stay bright and fresh.
• Toasted rice is key: It gives larb its signature nutty aroma and slight crunch. You can buy it or make it by toasting jasmine rice until golden and grinding it.
• Balance is everything: Lime for acidity, fish sauce for salt, oyster sauce for a touch of sweetness, and chili for heat. Taste as you go.
• Serve warm: The best larb is aromatic and balanced — neither hot nor cold.

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FAQ – Larb

Can I use other meats instead of pork?
Yes! Larb gai (chicken) and larb neua (beef) are both traditional. Chicken should be fully cooked, while beef can remain slightly pink. Fish or shrimp also work well.

What if I can’t find toasted rice powder?
You can make it yourself by toasting jasmine rice in a dry pan until golden, then grinding it. Alternatively, substitute with roasted sesame seeds or finely chopped roasted peanuts.

How spicy should larb be?
It should have a noticeable kick but remain balanced. Start with 5g of chili and adjust to your taste.

Can I make larb vegetarian?
Yes. Use tofu, mushrooms, or plant-based minced meat. Replace fish sauce with soy sauce or a vegan fish sauce alternative.

Should the pork be fully cooked?
Yes. Ground pork should always be cooked through — golden, slightly crisp, and with most of the fat rendered out.

Why is larb served warm?
At room temperature or slightly warm, the herbs are most fragrant and the flavors well-balanced. Too hot and they wilt; too cold and the flavors flatten.

Can I prepare larb in advance?
It’s best served fresh but can be made a few hours ahead. Add lime juice and herbs just before serving.

What should I serve with larb?
Serve with sticky rice or jasmine rice. It also pairs beautifully with cucumber salad or Thai pineapple salad.

Should I use red onion or spring onion?
Red onion is more traditional and gives a stronger bite, while spring onion offers a milder flavor.

How do I know when the pork is cooked perfectly?
It should sizzle, turn golden, and release most of its fat — that’s when it’s ready.

Can I freeze larb?
Not recommended — the herbs and lime don’t freeze well, and the texture changes.

How much lime juice should I use?
Start with 15g and adjust to taste. Larb should be distinctly tangy but balanced — lime is one of its defining flavors.