Entrée: Thailand – ลาบหมู ▶ Larb Moo (Minced Pork Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 7 min

Total 25 min

Ingredients

1 lb / 500 g minced pork
2 tbsp uncooked sticky rice or jasmine rice (to toast and grind into toasted rice powder)
2–3 shallots, thinly sliced
2–3 fresh Thai bird's eye chilies, finely chopped (adjust to taste) or 1–2 tsp dried chili flakes
3 tbsp fish sauce (nam pla), plus extra to taste
2–3 tbsp freshly squeezed lime juice, plus extra to taste
1 tsp palm sugar or light brown sugar (optional)
3–4 spring onions (scallions), thinly sliced
1 / 2 cup fresh cilantro leaves, roughly chopped
1 / 2 cup fresh mint leaves, roughly chopped
Lettuce leaves, cucumber slices, and/or sliced cabbage for serving
Steamed sticky rice or jasmine rice, for serving
1 tbsp neutral oil (optional, for cooking)
Salt and freshly ground black pepper, to taste

Instructions

Make toasted rice powder (khao khua): heat a dry heavy skillet over medium heat. Add the 2 tablespoons of uncooked rice and toast, stirring constantly, until the rice is golden brown and fragrant (3–6 minutes). Transfer to a plate to cool. Once cool, grind the toasted rice in a mortar and pestle or a spice grinder to a coarse powder. Set aside.
Prepare aromatics and herbs: thinly slice the shallots, finely chop the chilies, slice the spring onions, and roughly chop the cilantro and mint. Place them on a board so they are ready to add at the end.
Cook the pork: heat a skillet over medium-high heat and add the oil if using. Add the minced pork and break it up with a spatula. Cook, stirring, until the pork is opaque and just cooked through (about 5–7 minutes). If the pork releases a lot of liquid, continue cooking until most of the liquid has evaporated. Season lightly with a pinch of salt and pepper while cooking.
Season the cooked pork: reduce heat to medium-low. Stir in 2–3 tablespoons fish sauce and 1 teaspoon palm sugar (if using), mixing well so the pork absorbs the flavors. Add 2–3 tablespoons lime juice and taste — adjust the balance with more fish sauce (salty), lime juice (sour), or sugar (sweet) until you achieve a bright, balanced flavor.
Finish the salad off the heat: remove the pan from the heat. Immediately add the toasted rice powder and stir to combine (the toasted rice adds texture and nutty flavor). Add the thinly sliced shallots, chopped chilies, spring onions, chopped cilantro, and mint. Toss gently until everything is evenly combined. Taste and adjust seasoning (more fish sauce, lime juice, or chili) as needed.
Serve: transfer the larb to a serving bowl or platter. Serve immediately with lettuce leaves, cucumber slices, fresh vegetables, and steamed sticky rice or jasmine rice. To eat traditionally, spoon larb into a lettuce leaf or onto a mound of sticky rice and enjoy.
Notes: adjust chili and lime to your heat and acidity preference. For a slightly different texture, some cooks briefly poach minced pork in boiling water until just cooked, drain thoroughly, then season and combine with the other ingredients. Toasted rice powder can be stored in an airtight container for weeks.