Larb Moo - Thai Spicy Salad With Pork Recipe

Name: Larb Moo - Thai Spicy Salad With Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/8 cup risotto rice (to make roasted rice); 300g tenderloin pork, minced; 1-2 limes; 1/2 knorr stock cube, or a teaspoon of stock granules; 1 spring onion, chopped; 1/2 red onion (or shallots), chopped; 1 handful each of mint leaves and parsley, chopped; 1 tablespoon crushed dry chillies; 2 tablespoons fish sauce; red chilli, sliced for garnish; little gem lettuce leaves, to serve

Servings: persons

1/8 cup risotto rice (to make roasted rice)
300g tenderloin pork, minced
1-2 limes
1/2 knorr stock cube, or a teaspoon of stock granules
1 spring onion, chopped
1/2 red onion (or shallots), chopped
1 handful each of mint leaves and parsley, chopped
1 tablespoon crushed dry chillies
2 tablespoons fish sauce
red chilli, sliced for garnish
little gem lettuce leaves, to serve

1
Make the roasted rice first. Heat a pan, and pour in the rice. Keep turning and stirring it on a low heat until it turns light brown (in about ten minutes).
2
When it's cool (burning grains are so not fun), crush until fine - a pestle and mortar is good, a hammer or rolling pin would do. I use a coffee bean/spice grinder which makes it reeeeeally easy!
3
Chop and slice the onions, herbs and chilli.
4
Mince the pork by chopping it really fine, or in the food processor.
5
Heat a pan (I just used the same one as the rice had been in) and when hot tip in the minced pork and squeeze over the juice of one lime.
6
Keep stirring until the pork is thoroughly cooked which will take 5-10 minutes - but don't overcook it. Add the stock cube or granules in the last couple of minutes.
7
Tip the pork into a bowl and stir in the spring onion, red onion, mint and parsley, and mix together.
8
Add the roasted rice powder, dried chillies, lime juice from the remaining 1-2 limes (to taste) and fish sauce and mix again.
9
Serve in little gem lettuce 'cups' and garnish with red chilli.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/8 cup risotto rice (to make roasted rice), 300g tenderloin pork, minced, 1-2 limes, 1/2 knorr stock cube, or a teaspoon of stock granules, and more.

Yes, Larb Moo - Thai Spicy Salad With Pork falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Larb Moo - Thai Spicy Salad With Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions