Thai · Dinner
Spicy Herb Minced Pork Salad
Larb Moo
An Isaan minced pork larb tossed with toasted rice powder, fish sauce, lime, chilli flakes, shallot, mint, and spring onion, plated with sticky rice and raw vegetables for a fiery herb-forward sour pork salad.
$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
542Calories
32gProtein
19gFat
58gCarbs
8gSugar
4gFiber
1240mgSodium
76mgChol
Goes well with
Gruner VeltlinerGruner Veltliner — A refreshing pairing...
local
Singha lagerSingha lager — A crisp, refreshing beer...
international
Instructions
1
Prep
Toast 40g glutinous rice in a dry pan over medium heat 5–6 minutes until deep amber and nutty-smelling. Cool on a plate, then pound to coarse powder in a mortar. Thinly slice 120g shallots. Chop scallion, mint, and coriander. Measure lime juice, fish sauce, chilli flakes, palm sugar, and water.
2
Saute
Heat the same dry pan over medium heat 30 seconds. Add 440g ground pork and 60ml water, break up with a spatula, cook 6–7 minutes over medium heat until opaque and liquid reduces to a glaze.
3
Build
Tip cooked pork into a wide bowl off heat. Add 60ml fish sauce, 60ml lime juice, 10g palm sugar, and 3 tsp chilli flakes. Toss 30 seconds until seasoning coats evenly and sugar dissolves.
4
Finish
Fold in shallot, scallion, mint, and coriander off heat 30 seconds until herbs are distributed and just bruised but still bright and fragrant.
5
Crisp and plate
Add half the toasted rice powder and toss until larb is dry and clinging. Taste for sour-salty-spicy balance. Divide between two wide bowls, each alongside 150g sticky rice and 100g raw vegetable wedges, scatter remaining rice powder over.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) pork shoulder, ground
- 40g (1.4 oz) glutinous rice
- 60ml (1/4 cup) lime juice
- 60ml (1/4 cup) fish sauce
- 3 tsp Thai chilli flakes
- 120g (4.2 oz) shallots
- 40g (1.4 oz) scallion
- 20g (small handful) fresh mint leaves
- 20g (small handful) coriander leaves
- 10g (2 tsp) palm sugar
- 300g (10.6 oz) cooked sticky rice
- 200g (7 oz) raw vegetables
- 60ml (1/4 cup) water