Spicy Pork Salad (Larb Moo) ลาบหมู - Episode 38


It is generally accepted that Larb Moo, or Spicy Pork Salad, originates from the Northeastern Region of Thailand known as Isaan. However, there is some debate as to whether the dish is actually from Laos and was carried into Thailand by the people living on the border, many of which consider themselves both Thai and Lao. Regardless of where Larb Moo originated, one thing can be certain, this dish is "blow your socks off" amazing. It is both light and refreshing enough to be treated as an appetizer, but just heavy enough to also be treated as a main course. Very few Southeast Asian recipes have gained such popularity that they can be easily found on almost every Thai restaurant menu in the US and other Western countries. Larb Moo is one such recipe because it is quick and easy to make, and yet tastes amazing.

It is important to add your ground up toasted rice in the last step, or towards the end of this recipe. If you add when the spicy pork salad is still hot, the toasted rice will absorb moisture much quicker, causing it to expand. For this dish, the ground toasted rice should maintain a slight crunch. Also, if you don't have shallots handy, you can easily substitute them with red onions.

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Serving Info

Prep. time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Servings: 2 people

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1 pound ground pork
3 tablespoon chicken stock
2 ½ tablespoons rice
2 spring onions
4-5 cilantro
1-2 shallots
2 tablespoons fish sauce
2 tablespoons lime
1 ½ tablespoons ground chilli
1 small handful mint