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+ servings
Larb Moo on a bed of steamed white rice on a white plate

Larb Moo

This recipe makes enough for eight dinner-size portions. Reduce by half if you need less. 
Course Mains
Cuisine Thai
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Calories 584kcal


  • 3 tbsp uncooked sticky rice (khao khua)
  • 2 lbs ground pork beef, chicken, or lamb may be substituted
  • 1 tbsp Korean red chili pepper flakes
  • 1/4 tsp granulated sugar
  • 1 tbsp fish sauce
  • juice of 3 limes use 2 if you prefer a less sour flavor
  • 1 cup thinly sliced red onion  about half of a large onion
  • 1/2 cup cilantro chopped; plus more for garnishing
  • 3 tbsp Thai basil or regular Genovese basil, chopped
  • 1/4 cup fresh mint leaves about 25, chopped

For serving:

  • 4 cups cooked jasmine rice
  • thinly sliced jalapeño pepper


Make the khao khua:

  • Add the sticky rice to a sauté pan and heat over medium-high heat. Use a wooden spoon to stir the rice occasionally to avoid scorching it. Toast the rice gently until it reaches a deep, golden brown color. Once the rice is toasted remove the from the heat and allow the rice to cool to room temp. 
  • Crush the rice to a fine powder using a mortar and pestle, a coffee grinder, or a food processor, once it has cooled. 
  • Store in a tightly-sealed container in the pantry. Use as needed. This powder will keep for one week. Prepare the Larb Moo:

Cook the Larb

  • Using the same sauté pan you used to toast the rice, brown the ground pork over medium-high heat. Use the same wooden spoon as before to break the pork into small pieces as you cook it. Brown the meat for 10 minutes, or until no pink shows, and the meat is cooked through. Once the meat has cooked, drain any excess fat from the pan.
  • Reduce the heat to low and add 3 tablespoons of the khao khua to the meat, followed by the chili flakes and sugar. Stir to combine.
  • Add the fish sauce and the lime juice to the pan, followed by the red onion.
  • Stir everything together, then spoon the larb moo over jasmine rice.

Garnish and Serve

  • Garnish with additional chopped cilantro and jalapeño peppers, if desired.
  • Leftovers will keep for 48 hours in the refrigerator and can be reheated in the microwave or on the stove.


Calories: 584kcal | Carbohydrates: 41g | Protein: 30g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 109mg | Sodium: 326mg | Potassium: 582mg | Fiber: 2g | Sugar: 2g | Vitamin A: 886IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg