Thai salad pork mince | larb moo

How to make simple Thai salad | Thai spicy salad pork mince | larb moo

If you love Thai food like I do and even if you don’t, this simple and easy to make Thai salad at home will certainly change your mind. It is healthy with all the fresh herbs and super tasty packed with flavour!

I have made this simple Thai spicy salad with pork mince many times at home. In Thai, it is called “larb moo”. “Larb” means salad in Thai and “moo” means pork. This is a Thai street food that is very common and available throughout Thailand. Although, originally it comes from Issan, a northeastern region of Thailand, very well-known for its spicy and tangy cuisines.

This Thai salad is one of my favourites because it is easy to make in a tiny kitchen like mine and it is cheap to make at home. It generally cost no more than $10 Australian dollars depending on where you live and where you buy your ingredients. You can substitute pork mince with chicken mince, if you prefer not to eat pork, which is then called “larb gai” in Thai. The most important ingredient in this dish is “sticky rice”, which is a staple food of Issan. The rice is toasted and grounded to give the salad a slightly nutty roasted flavour. This is a traditional way of making “larb” in Issan. You can buy sticky rice at an Asian supermarket. It is commercially sold as “glutinous rice”. In my last post, I have shared a recipe on making a traditional Malaysian-Chinese sticky rice called nasi kunyit.

How to make Thai spicy salad Larb Moo

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
  • Print



  • 500 gm pork mince
  • 10 green beans
  • 2 Thai bird eye red chili
  • 1 fresh red chili
  • 2 tablespoons glutinous rice
  • 1 lemongrass
  • 1 kaffir lime leaf
  • 1-2 french shallots
  • 2 spring onions
  • 2 twigs of coriander
  • 2 limes
  • a bunch of mints
  • fish sauce
  • palm sugar
  • chicken stock


  1. Slice green beans diagonally into thin slices
  2. Thinly slice the lemongrass (use the bottom white parts only)
  3. Thinly slice the kaffir lime leaf
  4. Remove the skin of shallot and thinly slice the shallot
  5. Cut the spring onions into small pieces
  6. Separate the coriander leaves from its twig. Use leaves only
  7. Separate the mint leaves from its twig. Use leaves only
  8. Remove the seeds from chilies and finely chop them
  9. Squeeze the limes for the fresh lime juice
  10. Toast 2 tablespoons of glutinous rice on a low-medium heated pan (no oil) until lightly browned. Remove and ground them into powder form
  11. Heat up a non-stick pan on low-medium heat. If you are using other types of saucepans, you can add 1 cup of water to cook the pork mince. But do not use oil
  12. Cook the pork mince on the heated pan. Once it is almost cooked, add the lemongrass and kaffir lime leaves with 1/2 cup of chicken stock. Continue to cook the pork
  13. Add 1 tablespoon palm sugar and 2 tablespoons fish sauce to taste
  14. Add the green beans, chilies, and shallots. Continue to cook for a couple of minutes
  15. Turn off the heat and let the pork cool down slightly. Then add the rest of the ingredients – mint leaves, coriander leaves, spring onions, 1-2 tablespoons of toasted rice and fresh lime juice
  16. Serve with rice or in my case, I like to eat wrap with a fresh, crisp lettuce leaf like eating a Chinese “san choy pow”

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