Thai
Larb Khua Moo (Northern Spiced Pork Larb)
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Larb Khua Moo (Northern Spiced Pork Larb) is Thai home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Fry the sliced garlic in the oil in a wok over medium heat until golden and crisp, then lift out half for the topping.
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Add the ground pork and the larb spice mix and stir-fry, breaking up the meat, until it is cooked through and fragrant, about 6 minutes.
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Season with the fish sauce and taste; northern larb is dry, warmly spiced and hot rather than sour, so there is no lime.
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Off the heat, toss in the sliced shallots, Vietnamese coriander, sawtooth coriander, mint and scallions.
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Scatter with the reserved garlic and serve with sticky rice, cucumber and long beans. Chiang Mai markets sell the larb spice ready pounded, which is what most home cooks use.
Serve it with
A Thai dinner is a plate rather than a single dish. These are the courses that normally sit beside Larb Khua Moo (Northern Spiced Pork Larb), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something to sip
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What it is eaten with
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Larb Khua Moo (Northern Spiced Pork Larb) carries fish. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | Yes | Jok Moo (Rice Congee with Pork Meatballs) |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 400 kcal
- Protein
- 20 g
- Carbs
- 11 g
- Fat
- 30 g
- Fiber
- 3 g
- Sugar
- 3 g
- Sodium
- 680 mg
- Saturated fat
- 9 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Larb Khua Moo (Northern Spiced Pork Larb) takes about 30 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.