Pork Larb (Larb Moo)

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.

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

1. 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.

2. 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.

3. 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.

4. 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.
5. 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.
6. 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.

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.

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