Larb, also known as laab, is a typical dish from the Isaan province in the northeast of Thailand.
This minced pork salad can be spicy if you prefer but it’s up to you to decide the spiciness of the dish. The fresh mint will naturally reduce some of the spiciness and we always serve this dish with fresh cucumber and lettuce on the side. A traditional larb is made with ground chicken (gai), but it is perfectly acceptable to make it with ground pork (moo) or ground beef (nua).
Roasted sticky rice powder is essential for this recipe as it adds crunch and a nutty flavour.
How to serve minced pork salad?
Larb is quick to make and it should be served warm but not steaming hot because the stir fried hot meat is mixed with fresh mint, crispy rice, dried chilli, and lime juice. The flavours are so refreshing, and you will certainly want seconds! It can be served as a starter wrapped in lettuce leaves or as a main course with jasmine or sticky rice.
Larb Moo – Thai Minced Pork Salad
Prepare the garnish and seasoning
- Slice the shallots and the spring onions and place into iced water for 20 minutes.
- Trim and thinly chop the white bulb of the lemongrass.
Cook the minced pork
- Stir fry the minced pork with 2 tbsp of water in a wok or skillet over a medium-high heat. Stir constantly to break up any lumps.
- Stir fry until the meat is cooked through, about two minutes.
Finish the larb gai
- Season the cooked minced pork with 2-3 tsp rice powder, lime juice, dried chilli, shallots, spring onions.
- Add the fresh mint and mix gently but thoroughly.
- Taste and adjust seasoning. The mixture should be tangy, salty and slightly spicy.
- Arrange the larb moo salad onto a serving platter and garnish with the mint leaves, Thai sweet basil and cucumber.
- Larb is traditionally very spicy and sour but the recipe here is moderate in heat. Taste and adjust seasoning as desired. Add more fish sauce, lime juice, or chilli peppers to taste.
- Serve hot or at room temperature.