Thai Spicy Mince Pork Salad | Larb Moo


10 Minutes


10 Minutes




In Thai, “larb moo” means pork salad. “Larb” means salad and “moo” means pork. It is a Thai street food that is commonly available throughout Thailand. Originally it comes from Issan, a northeastern region of Thailand, very well-known for its spicy and tangy cuisines.

It is one of my favourite Thai dish because it is easy and cheap to make at home. You can substitute pork mince with chicken mince, if you prefer not to eat pork, which is then called “larb gai” in Thai. The most important ingredient in this dish is “sticky rice”, which is a staple food of Issan. The rice is toasted and grounded to give the salad a slightly nutty roasted flavour. This is a traditional way of making “larb” in Issan.

Thai Spicy Mince Pork Salad | Larb Moo


  1. Toast and ground some glutinous rice 

  2. Prepare and chop the other ingredients

  3. Cook the pork mince then add the ingredients

  4. Cool down to room temperature before adding the herbs

How to make

Slice green beans diagonally into thin slices.

Thinly slice the lemongrass (use the bottom white parts only).

Thinly slice the kaffir lime leaf.

Remove the skin of shallot and thinly slice the shallot.

Cut the spring onions into small pieces.

Separate the coriander leaves from its twig. Use leaves only.

Separate the mint leaves from its twig. Use leaves only.

Remove the seeds from chilies and finely chop them.

Squeeze the limes for the fresh lime juice.

Toast 2 tablespoons of glutinous rice on a low-medium heated pan (no oil) until lightly browned. Remove and ground them into powder form.

Heat up a non-stick pan on low-medium heat. If you are using other types of saucepans, you can add 1 cup of water to cook the pork mince. But do not use oil.

Cook the pork mince on the heated pan. Once it is almost cooked, add the lemongrass and kaffir lime leaves with 1/2 cup of chicken stock. Continue to cook the pork.

Add 1 tablespoon palm sugar and 2 tablespoons fish sauce to taste.

Add the green beans, chilies, and shallots. Continue to cook for a couple of minutes.

Turn off the heat and let the pork cool down slightly. Then add the rest of the ingredients – mint leaves, coriander leaves, spring onions, 1-2 tablespoons of toasted rice and fresh lime juice.

Serve with rice or in my case, I like to eat wrap with a fresh, crisp lettuce leaf like eating a Chinese “san choy pow”.



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  • 500 gm pork mince

  • 10 green beans

  • 2 Thai bird eye red chili

  • 1 fresh red chili

  • 2 tablespoons glutinous rice

  • 1 lemongrass

  • 1 kaffir lime leaf

  • 1-2 french shallots

  • 2 spring onions

  • 2 twigs of coriander

  • 2 limes

  • a bunch of mints

  • fish sauce

  • palm sugar

  • chicken stock