Spicy Thai Salad with Minced Pork

Here’s a classic and flavorful Thai dish: Spicy Thai Salad with Minced Pork, also known as Larb Moo (ลาบหมู). This iconic northeastern Thai salad is refreshing, spicy, tangy, and herbaceous — perfect for two people.

Larb Moo (Spicy Thai Minced Pork Salad)

Servings: 2

Equipment Needed:

• Frying pan or skillet

• Mixing bowl

• Spatula or wooden spoon

• Knife and cutting board

• Small pan (for toasting rice, optional)

• Mortar and pestle or grinder (optional, for toasted rice)

Time:

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Ingredients:

🔸 Salad:

🔸 Optional for serving:

• Lettuce leaves, cabbage, or Thai basil

• Sticky rice or jasmine rice

How to Make Toasted Rice Powder (Khao Khua):

1. Toast 2–3 tbsp uncooked glutinous rice in a dry pan over medium heat for 5–7 minutes, until golden and fragrant.

2. Let cool and grind into a coarse powder using a mortar & pestle or spice grinder.

3. Store excess in an airtight container.

Preparation:

1. Cook the pork:
   Heat a skillet over medium heat. Add a splash of water and the ground pork. Stir and cook until just done (no pink remains). Remove from heat.

2. Season the meat:
   While still warm, mix in fish sauce, lime juice, chili flakes, and sugar (if using). Stir to combine.

3. Add herbs and aromatics:
   Stir in toasted rice powder, shallots, green onion, cilantro, and mint leaves.

4. Taste and adjust:
   Add more lime, fish sauce, or chili to your preference.

5. Serve:
   Spoon into lettuce cups or alongside cabbage wedges. Serve with sticky rice for a complete meal.

Nutritional Information (Per Serving):

Note: Served without rice. Add ~200 kcal per serving if eaten with ½ cup sticky rice.