Larb Moo is a vibrant salad of minced pork that embodies all of the flavors we've come to associate with Thai food. Each bite is infused with the intense heat of dried chilis, the tang of lime juice, the savory saltiness of fish sauce, and an abundance of fresh herbs. The flavors are bold and bright, and make the perfect accompaniment to any Thai meal.
Although Larb Moo originated in the countryside of Northeastern Thailand, this vibrant salad of minced pork has made its way onto Thai restaurant menus worldwide. I believe this is due to its classic Thai flavor profile. Just like other Thai dishes that are popular the world over, such as Tom Yum and Som Tam, the perfect balance of spicy, sour, and salty tastes is appealing to many people.
In addition to having an absolutely delicious flavor profile, Larb Moo is also quite easy to make and doesn't require ingredients that are hard to find outside of Southeast Asia. These factors have established Larb Moo as a staple in Thai restaurants worldwide. They are also precisely the reasons why you should make it at home!
Jump to:
What is Larb?
Larb refers to a minced meat salad. When most people talk about Larb, they're meaning the version that originated in Northeastern Thailand and is presented here. It is made of minced meat, fresh herbs, dried chilis, lime juice, fish sauce, and toasted rice powder. This rendition is characterized by fresh herbs and bold spicy, sour, and salty flavors.
There is also a lesser known version of Larb from Northern Thailand called Larb Muang that features dried spices, fried garlic, and fried shallots. While also delicious, this version tastes very different than Northeastern Thai larb. Larb Muang is relatively unknown outside of Thailand.
What does Larb Moo mean?
Larb is a Thai word that means "to chop up". It is more accurately pronounced Laab or Lahb, as the R is not voiced in this word in Thai. Moo is the Thai word for pork. Therefore, Larb Moo is a dish of chopped up pork.
Ingredients
- Ground Pork: Ground pork is the main ingredient with which the herbs and other ingredients of this salad are mixed. You can start with ground pork or use a food processor or chef's knife to grind a cut of pork yourself.
- Shallots: Peel and thinly slice the shallots. If you don't have shallots, red onions can serve as a suitable substitute.
- Fresh Herbs: Mint, cilantro, and sawtooth coriander (culantro) are the herbs that are classically used in larb. Sawtooth coriander can often be found at Southeast Asian markets, but if you can't find it, it can be left out. Some recipes also call for green onion, lemongrass, or even makrut lime leaves, although these are not necessary.
- Fish Sauce: Fish sauce provides a salty umami flavor to the dish.
- Lime Juice: Freshly squeezed lime juice imparts an acidic tartness that adds brightness to this dish.
- Toasted Rice Powder: Toasted rice powder, referred to as khao khua in Thai, is a key element in larb. It contributes a smoky, nutty flavor and adds a crunchy texture. You can buy it online, or make it yourself. To prepare it yourself, toast a single layer of uncooked sticky rice in a pan over low heat until it's golden brown. Then grind the toasted rice with a mortar and pestle or a coffee grinder.
- Dried Chili Flakes: Known as prik bon in Thai, dried chili flakes add the fiery spice to larb. Fresh chilis are not traditionally used in making larb.
Instructions
Despite its complex flavor profile, Larb Moo is surprisingly straightforward to prepare. Start by making the toasted rice powder, preparing the herbs, and cooking the pork. Then it's a simple matter of mixing everything together, tasting, and adjusting the flavors as needed!
Make Toasted Rice Powder: Heat a single layer of uncooked sticky rice in a pan over low heat, stirring occasionally, until it is golden brown. Then grind with a mortar and pestle, spice grinder, or coffee grinder until you have a coarse powder.
Cook the Pork: Heat a pot over medium heat, then add 2 tablespoons of water. Once it's hot, add the ground pork. Cook, stirring to break up clumps, until the pork is cooked through. You want a little liquid remaining in the pot. Turn off the heat.
Prepare Other Ingredients: Wash the herbs, and coarsely chop the mint and cilantro leaves. Finely chop the sawtooth coriander leaves, if using. Peel and slice the shallots finely.
Mix Everything Together: Add the sliced shallots to the cooked pork in the pot and allow them to soften slightly. Then transfer the pork to a bowl. Add the rest of the ingredients and mix everything together.
Taste and Adjust: Once your salad is mixed, give it a quick taste test. Larb moo should be bold and vibrant. Add additional fish sauce, lime juice, chili flakes, and herbs as needed.
Serve: Serve larb immediately after it's made, when it's still slightly warm or room temperature. It goes well with a side of sticky rice and assortment of raw vegetables and herbs.
Serving Suggestions
Larb Moo is typically served with a basket of sticky rice, and an assortment of raw vegetables and herbs. You can take a small ball of sticky rice and eat it with a spoonful of larb, then munch on some veggies in between bites. Fresh cool vegetables like cabbage, lettuce, Thai eggplant, cucumber, and long beans work great to offset the spice of the larb. Additional mint, cilantro, and culantro along with other herbs such as Thai basil, pak pai, and Vietnamese mint also make nice accompaniments.
Variations
Larb Moo (Pork Larb) is the most common version of Larb served in Thailand. In Thailand, you may find that Larb Moo also has bits of offal or even pork blood as well. However, Larb can be made with any meat you'd like. In the U.S., Larb Gai (Chicken Larb) is pretty popular. Beef, duck, fish, tofu, and even mushroom larb are other delicious variations.
FAQ
Larb is a Thai word that means "to chop up". It should be pronounced as "Laab" and most commonly refers to the salad of Northeastern Thai origin that contains minced meat, dried chilis, fish sauce, lime juice, toasted rice powder, and fresh herbs.
Larb is a vibrant salad of Northeastern Thai origin that is made from minced meat, fresh herbs, and a spicy and sour dressing. It is bold, with the characteristic balance of spicy, sour, and salty Thai flavors.
Recipe
Thai Pork Salad | Larb Moo | ลาบหมู
Ingredients
- 1 cup ground pork
- 2 Tablespoons water
- 2 Tablespoons shallot thinly sliced
- ¼ cup mint coarsely chopped
- ¼ cup cilantro (and/or sawtooth coriander) coarsely chopped
- 1 Tablespoon fish sauce
- 1 Tablespoon lime juice
- 1 Tablespoon toasted rice powder
- ½ teaspoon dried chili flakes
Instructions
- Make Toasted Rice Powder: Pour uncooked sticky rice into a pan so a single layer forms. Turn the heat on to medium-low and allow the rice to cook until it is golden brown, stirring or shaking the pan occasionally to prevent burning. Once the rice is uniformly brown, turn the heat off. Grind it into a coarse powder with a mortar and pestle, spice grinder, or coffee grinder.1
- Prepare the Ingredients: Wash the herbs. If the mint and cilantro leaves are large, coarsely chop them. If they are small, feel free to leave them intact. Finely chop the sawtooth coriander, as the leaf edges can be quite sharp. Slice the shallots finely. If you are starting with a whole cut of pork, chop it coarsely with a sharp chef's knife.
- Cook the Pork: Add 2 Tablespoons of water to a pot and heat it over medium high heat. Once the water is hot, add the ground pork. Cook it, stirring to break up any big clumps, until it is just done. Turn off the heat. There should still be a little liquid in the pot. Add the sliced shallots, stir to combine, then transfer to a serving dish.
- Mix In the Other Ingredients: Add the fish sauce, lime juice, dried chili flakes, and toasted rice powder and stir to combine. Then add the chopped herbs and mix.2
- Taste and Adjust: The most important step in this recipe is to do a taste test. Larb should be bold, bright, and flavorful. If more spice is needed, add more chili flakes. If it needs to be bolder, add more lime juice and fish sauce. If you add too much lime juice, it can be counterbalanced by adding more fish sauce.
- Serve: Serve Larb Moo at room temperature with sticky rice and an assortment of raw vegetables and herbs. Enjoy immediately!
Leave a Reply