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Pork larb, also called laab moo, is a bright and herby Thai minced pork salad with fresh lime, fish sauce, chili, mint, and toasted rice powder. It’s juicy, tangy, savory, and a little spicy, with a warm, nutty crunch in every bite.
It’s simple to make, packed with protein, and has been one of the most-loved recipes on my blog for years.
Why you’ll love this pork larb
- Tastes like the authentic version: It has all the classic flavors of laab moo—savory fish sauce, bright lime, chili, fresh herbs, and nutty toasted rice powder.
- Surprisingly easy to make: Once the ingredients are prepped, the whole dish comes together quickly in one skillet.
- Tender, juicy, and fresh: The pork stays moist and tender, while the shallots, mint, cilantro, and lime keep every bite bright and refreshing.
What is pork larb
Pork larb, also called laab moo, is a minced pork salad from Laos and the Isaan region of northeastern Thailand. It’s seasoned with fish sauce, lime, chili, shallots, fresh herbs, and toasted rice powder.
Unlike a leafy salad, pork is the main ingredient. It’s usually served at room temperature with sticky rice and crisp vegetables such as cabbage, cucumber, or lettuce.
Main Ingredient Notes
- Ground pork: Use 85% lean, 15% fat ground pork. A little fat helps the pork stay tender and juicy.
- Toasted rice powder: Made from toasted glutinous rice, it adds a nutty aroma and light crunch. You can make it ahead using my toasted rice powder recipe.
- Fish sauce: This gives larb its salty, savory flavor. For a fish-free option, use vegan fish sauce, knowing the final flavor will be different.
- Fresh lime: Start with half a lime, then add more to taste. Some people prefer larb extra citrusy, while others like a softer tang.
- Thai bird’s eye chili powder: This gives the dish its sharper, spicier heat. For a milder option, use gochugaru.
- Shallots and fresh herbs: Shallots, mint, cilantro, and scallions give the dish its fresh, fragrant flavor.
How to make pork larb
- Make the toasted rice powder: Toasted rice powder is essential to authentic larb. It adds a smoky, nutty flavor, creates a light crunch, and absorbs some of the juices so the salad does not feel watery. Dry-toast raw glutinous rice in a cast-iron skillet over gentle heat until medium brown, let it cool, then coarsely grind it. That’s all there is to it.
- Prepare the shallots and herbs: Chop the shallots, mint, cilantro, and scallions before you begin cooking and keep them separate. These fresh herbs are just as important as the fish sauce, lime, and chili in making larb taste like larb, so don’t be shy with them. My measurements give you an easy starting point, but you can always add more to suit your taste.
- Cook the pork gently: Heat a 10-inch skillet until it feels warm, not sizzling hot. Break the pork into small crumbles and cook until just done, keeping a little moisture in the pan. The goal is tender and juicy pork—not browned, crispy bits. Traditional larb was often cooked with a little water rather than seared in oil, which is why the texture is softer and more delicate.
- Season off the heat: Turn off the heat before stirring in the shallots, fish sauce, lime, and chili. The warm pork softens the shallots slightly without cooking away their fresh bite.
- Add the herbs last: Fold in the mint, cilantro, and scallions once the strongest heat has passed so they stay fragrant and fresh. Taste, then add more lime, fish sauce, or chili as needed.
- Finish with toasted rice: Let the larb rest briefly, then stir in the toasted rice powder just before serving. Add it gradually so you can control the texture without making the dish dry.
Tip
How to balance the seasoning
Thai larb should taste savory, tangy, spicy, and fresh, but the final balance is personal. Lime sizes vary, fish sauce brands taste different, and everyone has a different tolerance for heat.
Start with the juice of half a lime, the measured fish sauce, and a small amount of chili. Taste the pork together with the herbs, then add more lime, fish sauce, or chili until it tastes right to you.
The recipe gives you a reliable starting point, but don’t be afraid to adjust it. Some people like their larb extra bright and citrusy, while others prefer a softer tang.
What to serve with pork larb
Pork larb is traditionally served at room temperature with sticky rice and plenty of crisp vegetables. For the fastest option, make my microwave sticky rice. For a larger, hands-off batch, use my rice cooker sticky rice method.
The sticky rice soaks up the savory, tangy juices, while cabbage, lettuce, cucumber, and petite green beans add a cool, crisp contrast.
For a larger family-style meal, pair it with my Thai mushroom salad for another fresh, herb-filled dish.
More larb recipes
Try my Chicken Larb for a lighter version made with ground chicken, or my Beef Larb for a richer, more savory variation.
Pork larb recipe
Video
Ingredients
For the toasted rice powder
- ½ cup raw Thai glutinous white rice also called sticky rice
For the pork larb:
- 1 lb ground pork 85% lean and 15% fat
- 1 tbsp fresh lime juice
- ⅛ tsp ground white pepper or black pepper
- ½ tsp coarse sea salt
- 1.5 tbsp avocado oil
- 2.5 oz shallots finely chopped, about 1 to 2 large shallots
- 1.5 tbsp fish sauce
- 1.5-1 whole lime (squeezed from whole) plus more for serving
- 1 to 2 tsp Thai bird’s eye chili powder or see notes for milder options
- ½ cup chopped cilantro
- 20 sprig mint leaves roughly chopped
- 3 to 4 scallions chopped
For serving:
- Sticky rice cooked
- Lettuce
- Raw cabbage
- Petite green beans
- Cucumber
- Lime wedges
Instructions
Make the toasted rice powder
- Add the uncooked sticky rice to a medium cast-iron or stainless-steel skillet. Dry-toast over medium heat for about 15 minutes, stirring or shaking the pan often, until the grains are evenly golden brown.
- Transfer the rice to a plate and let it cool completely. Grind it in a spice grinder or clean coffee grinder until it forms a coarse powder. Do not grind it into a fine flour.
Prepare the pork and herbs
- Chop the shallots, cilantro, mint, and scallions. Keep them separate because they are added at different stages.
- In a large bowl, season the ground pork with 1 tablespoon lime juice, pepper, and salt.
Cook the pork
- Heat the avocado oil in a 10 or 12-inch skillet over medium heat until the pan feels warm (not sizzling hot).
- Add the pork and cook for 8 to 10 minutes, breaking it into small crumbles as it cooks. Cook until the pork is cooked through, but do not let the skillet become completely dry. Leave a small amount of cooking liquid in the pan to keep the pork moist. Turn off the heat.
Season the larb
- While the skillet is still hot, stir in the shallots. The remaining heat will soften them slightly and release their aroma.
- Add the fish sauce, chili powder, and the juice of ½ lime. Toss well, then fold in the cilantro, mint, and scallions.
- Taste before adding more lime. Add the remaining lime juice as needed, depending on how bright and citrusy you like your larb. Adjust with more fish sauce or chili powder to taste.
Rest and serve
- Transfer the pork larb to a serving plate and let it rest at room temperature for 5 minutes.
- Stir in the toasted rice powder 1 tablespoon at a time until it reaches your preferred texture. Serve at room temperature with sticky rice, vegetables, and lime wedges.
Notes
- Chili options: Thai bird’s eye chili powder is quite spicy. For milder heat, use gochugaru (Korean red pepper flakes). Regular red pepper flakes also work, though the flavor is slightly different and can be a bit spicier, so start with less and adjust to taste.
- Toasted rice powder: Add it just before serving so it stays crisp and fragrant. Store any extra in an airtight jar in a cool, dry cupboard for up to 1 month.
- Grain-free option: Replace the toasted rice powder with 2 tablespoons hemp seeds and 2 tablespoons cashews or slivered almonds. Toast over medium-low heat for 2 to 3 minutes, cool, then coarsely grind.
- Fish sauce alternative: Use vegan fish sauce or Yondu vegetable umami sauce. The flavor will be different from traditional pork larb.
- Storage: Refrigerate leftovers in an airtight container for 2 to 3 days. Store extra toasted rice powder separately and add it after gently reheating or before serving.
- Other proteins: For ground chicken, see my Chicken Larb recipe. For ground beef, see my Beef Larb recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Larb and laab refer to the same dish. Larb is the common English spelling, while laab is closer to the Thai pronunciation. Moo means pork in Thai, so laab moo is pork larb.
You can make the toasted rice powder ahead and prep the shallots and herbs in advance. For the freshest flavor and texture, cook and season the pork closer to serving, then add the herbs and toasted rice powder at the end.
Yes. Store-bought toasted rice powder, also called khao khua, is a convenient shortcut. Homemade has a stronger nutty, smoky aroma, but either one will give the larb its signature texture.
Made a dish and loved it? Please rate the recipe and leave a comment in the section below! It helps my blog grow organically, allowing me to continue sharing free and awesome content with you. Thank you!
This looks so fresh and colorful! Anything with fish sauce, lime and mint is a winner in my book.
This is insanely delicious and very easy to make. I love the idea of having cabbage with this…I just sliced up cabbage and put the larb on top. Love the freshness of the herbs/lime. Just wonderful!
Thank you so much, Margot. I appreciate it!
Yes, please! Looks delicious!
I adore Thai Larb, this sounds fabulous!
Gosh what a fun and creative way to re-create larb street food from Thailand! Fun recipe – will be trying this!
I love the fact that this larb is made in under 30 minutes. And the fact that it is Paleo and Whole30 just makes this recipe an incredible find. Yum!
Absolutely delicious and SO easy! I got up and ate it for breakfast, too!!
I’m so happy to hear that, Gigi! I know right? It’s such a simple and versatile dish yet packed with tons of flavor!
Would you be able to replace the almonds or cashews with pecans?
Hi Whitney, I would skip it in this context. It’s used to mimic Thai rice powder, which adds a toasted rice flavor and crunch.
ooh Im so happy, have to try this. I lived in Thailand for 13 years and this was my all time favourite dish! thank you
That’s so awesome! My husband and I love Thailand, too and can’t wait to go back again to see all our friends this year AND eat as much yummy food as we can! XOXO!
Thank you so much for the recipe substitutions. You wrote: Thai larb is often made with minced pork (Larb Moo), chicken (Larb Gai), and duck but beef (Larb Neua/ Nua) will do just wonderfully well. For vegetarians or vegans, mushrooms are often used to replace meat.
How many ounces of mushrooms would you suggest to replace the meat?
Hi Pat! Lovely hearing from you and hope you are very well! Big kiss first! XO 😀
For mushrooms, I would recommend shiitake but a mix of trumpet, morels, Chanterelles, enoki, and porcini should also work well.
For the quantity, personally I LOVE mushrooms so I would recommend 24 oz. to start with. Brown the mushrooms until the bottom sides are golden brown, toss occasionally to reduce scorching. I have a feeling that you might not need as much lime juice and fish sauce for the mushrooms because they naturally packed with more umami than ground and unseasoned meat. Let me know how it goes. I might write a mushroom larb soon, too! XO!
Surprisingly, the type of rice called glutinous rice, also known as sticky rice or sweet rice, is gluten-free. Despite the name, it doesn’t contain the form of gluten that’s dangerous to those of us with celiac disease or non-celiac gluten sensitivity; the term “glutinous” simply refers to the fact that glutinous rice gets glue-like or sticky when cooked.
Hi Diane! You are absolutely, right! I’d always thought glutinous rice contains gluten but a simple google search shows it’s gluten-free! Hooray! I love sticky rice. 😀 I have updated the post accordingly thanks to you. Please stay in touch. Appreciate it! XOXO! :))