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Larb Moo (Pork Larb)
Laotian minced pork salad with lime, toasted rice powder and fresh mint. Seasoning the pork with fish sauce and lime while it's still hot from the pan lets the meat properly absorb those flavours, while folding the fresh herbs in only after it cools keeps them bright instead of wilting.
Total time
18 min
Prep
10 min
Cook
8 min
Difficulty
easy
Cuisine
Thai
gluten-free
Ingredients
500gpork mince
3 tbspfish sauce
juice of 3limes
1 tsppalm sugar
2 tbsptoasted rice powder
3shallots, thinly sliced
2chillies, sliced
1 bunchmint
1 bunchcoriander
3spring onions, sliced
Instructions
1
Dry-fry pork mince until cooked through.
2
Season with fish sauce, lime and sugar while still hot.
3
Add rice powder, shallots and chilli.
4
Cool slightly.
5
Fold in herbs and spring onion.
6
Serve with sticky rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
362
Protein
33.7g
Fat
21.6g
Carbs
7.5g
Fiber
1.7g
Sodium
964mg
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