In Thailand, the pigs say moo…

Larb is a common street food in Thailand. This dish can be made with other meats like chicken, even fish and beef. However, the most common version is made with pork, or moo.

I spent so much time in Thailand as an adult eating Thai food that when I was expecting, I craved only for Thai food.

My first long trip to Thailand was with a group of university friends to help missionaries in Northern Thailand build a shelter for a missionary school. In the month we spent there, we learned much about the language and the food! I fell in love with the country and its culture.

I also worked as a regional sales person covering Thailand as a sales territory for a decade. I got to know some people really well there, and learned their culture and language through the many meals we ate together.

Larb is so wonderful, I have never failed to get my kids to eat their greens if I just spread a laddle full over any veggies.  It takes only 10 minutes to make and is so appetizing.

You can also serve it as a topping in Sang Choy Bao

Larb Moo (Thai minced pork )

Larb Moo (Thai minced pork )


1 Tbsp Kao khua (powder sweet rice – dry fry glutinous rice to brown: 15 minutes, and then mill it to flour)

300g Pork mince (if using chicken, I like to grind chicken thighs)

10 mint leaves

A handful of cilantro leaves

A handful of spring onions

1 Chili, sliced thinly

2 Shallots, sliced thinly

1 tsp chili pepper flakes

Salad Dressing:

1 tsp Palm Sugar

1 Tbsp Fish sauce

1 Tbsp Lime juice


  1. Heat a pot and put in the minced meat. Add some water or stock if the meat sticks to the pot.
  2. Stir till meat is cooked. Add in the Kao Khua.
  3. Add the rest of the ingredients.
  4. Make the dressing whipping the salad dressing ingredients together.
  5. Toss everything in the dressing. You can serve this as a Sang Choy Bao, or as a salad by shredding the leaves.