Thai Pork Larb (Larb Moo)

A zesty, aromatic minced pork salad with fresh herbs, tangy lime and optional toasted rice powder

This vibrant Thai Larb Moo is a classic Isan street-food favourite. Juicy minced pork is tossed with lime, fish sauce, shallots and herbs for a bright, spicy, refreshing salad. Choose the traditional version with homemade Khao Khua for nutty depth and texture, or the quicker version without for a lighter, faster meal. Serve with sticky rice and crisp cabbage.

Thai Pork Larb Larb Moo with fresh herbs and cabbage

Spicy, tangy and packed with fresh herbs — the ultimate Thai pork salad!

Prep Time
15 minutes

Cook Time
10 minutes

Total Time
25 minutes

Servings
3–4

About Khao Khua: Toasted rice and dried chili pounded into powder. It adds nutty flavour, distributes heat evenly and naturally thickens the larb. Make extra — it keeps for weeks!

Ingredients

500g minced pork (or 2 pork chops finely chopped)
2 tablespoons Khao Khua (toasted rice & chili powder)
1 large red onion or 5 shallots, finely sliced
½ cup fresh mint leaves and/or coriander
1 tablespoon sugar
4 tablespoons lime juice
2 tablespoons fish sauce
3 spring onions, finely sliced
1–2 fresh red chilies, sliced (optional)
¼ cabbage, sliced into wedges or shredded
Sticky rice or jasmine rice, to serve

Instructions

Make the Khao Khua

Step 1: Place 3 tablespoons uncooked glutinous rice and 2–3 dried red chilies in a dry pan over medium heat.

Step 2: Toast, stirring frequently, until the rice turns golden brown and the chilies blacken (about 5–7 minutes).

Step 3: Let cool slightly, then pound in a mortar and pestle to a fine powder.

Note: Adjust chili amount based on your spice preference. Store extra in an airtight jar.

Make the Larb

Step 1: In a small jug, mix 4 tbsp lime juice, 2 tbsp fish sauce, and 1 tbsp sugar. Stir until sugar dissolves. Set aside.

Step 2: Heat a splash of oil in a large frying pan over medium-high heat.

Step 3: Add the minced pork and cook, breaking it up, until just cooked through (about 5 minutes).

Step 4: Remove from heat. Pour in the lime dressing and stir well.

Step 5: Add the red onion/shallots, spring onions, fresh chilies, and mint/coriander. Toss to combine.

Step 6: Sprinkle in 2 tablespoons Khao Khua and mix thoroughly.

Step 7: Taste and adjust seasoning. Serve immediately with sticky rice and cabbage wedges (wrap the larb in cabbage leaves like a taco).

Quick Version Note: This lighter version skips the toasted rice powder entirely. It’s faster, still packed with flavour, and perfect when you’re short on time. The extra fresh chili and lime keep it bright and spicy.