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Pork Larb – Thai Larb Moo

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Pork Larb in Thai egg basket

Delicious pork larb in Thai egg basket. Perfect finger food!

Thai pork larb is a dish I make all the time for my family. It is really good and can be used in so many different ways.

Tonight we enjoyed it two ways. First in egg baskets which are great to serving to a crowd. You simply pick them up and drop them into your mouth. These days we aren’t having any crowds over but I still wanted to serve the larb moo that way tonight.

The other way we had our pork larb was with sticky rice. Pork larb and sticky rice go so well together with a drop of Thai sriracha sauce. That’s a lot less fuss of course than making the egg baskets.

What exactly is pork larb?

Put simply, it is minced pork with just a few other ingredients. No long list of ingredients with this one. Its deliciousness is in its simplicity.

One ingredient you might not be familiar with is roasted and ground rice or khao khua in Thai. This is available at Thai shops and online but it’s really easy to make. Just roast some rice and grind it to a powder.

This offers amazing flavour to the dish. You only need a little.

Pork larb is great served with sticky rice and in egg baskets but it is also very popular served in lettuce wraps. I’ll be doing that tomorrow for lunch.

Although larb moo is very nice served hot, it is often served at room temperature.

Working ahead…

Just like many Thai curries, this one can be cooked a good couple of days ahead of time. Just heat it up and serve or serve it at room temperature. 

Cooking minced pork

Start by frying the minced pork.

Stirring in shallots and chilli peppers

Stir in the dried chilli flakes and shallots.

adding remaining ingredients to pork

Add the soy sauce, fish sauce, palm sugar and roasted rice flour.

Finish pork larb

Stir in the chopped spring onions.

Adding lime juice to larb moo

To finish, add the lime juice.

Larb moo

So good served with hot sticky rice.


larb moo

Larb moo is delicious served with sticky rice.

Want to make your own roasted ground rice powder? 

It’s really easy. Ground rice powder or khao khua can be stored in an airtight container for at least three months and is really good to have on hand. Here’s another recipe you can use khao khua in… Nam jim jaew sauce

Roasting rice

Thai sticky rice is best for khao khua. Place dry rice over medium heat.

Roasting sticky rice.

I roasted my rice for about 10 minutes until nice and brown.

rice ready to grind

Grind the rice to a fine powder in a mortar or spice grinder.

What about those egg baskets?

Egg baskets are simple to make too. Just follow these easy instructions.

Beat about 3 eggs and then drizzle into a hot pan. Drizzle from you fingers in different directions until you have a basket pattern.

lifting egg basket from pan

Carefully lift the egg basket from the pan.

Topping egg basket with larb

Top the egg basket with larb. I also added some pickled chillies.

Egg baskets with larb.

Absolutely delicious! Fold the egg around the meat and then place seam side down. Top with sriracha sauce if you like.


Love Thai food? Try some of these delicious recipes!

Thai Green Curry
Thai Red Curry
Beef Massaman Curry
Chicken Satay and peanut sauce
Steamed Sea Bass with Garlic and Lime Sauce
Tom Yum Gai
Tom Kha Gai
Hot and Sour Prawn Soup
Pad Thai

Yield: 4 - 6

Pork Larb - Thai Larb Moo

Larb moo
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 2 tbsp rapeseed (canola) oil
  • 500g ( 1 1/4 lbs.) lean pork mince
  • 4 shallots - thinly sliced
  • 1 tbsp dry chilli flakes
  • 1 1/2 tbsp khao khua (Roasted rice flour)
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar or white caster sugar
  • 4 spring onions - roughly chopped
  • 1 - 2 tbsp lime juice


  1. Heat the oil in a large pan or wok over medium high heat. When hot add the pork and fry for about 5 minutes until cooked through.
  2. Add the sliced shallots and dry chilli flakes and stir well to combine.
  3. Now add the soy sauce, fish sauce, sugar and roasted ground rice powder and stir again.
  4. Add the chopped spring onions.
  5. To finish, top with lime juice to taste. Pork larb can be served hot or at room temperature.

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Sunday 12th of April 2020

Hi, from Tokyo!! Thank you for sharing this wonderful recipe on Facebook! In all the fifteen years that I've tried to make stir fries, this recipe was the first one that I succeeded in making. All of the other stir fries that I had made always turned out really watery, but this recipe turned out just perfect.

Dan Toombs

Monday 13th of April 2020

Hi Keiko That's great to hear, thanks for letting me know. One of my favourites too! Thanks Dan


Sunday 12th of April 2020

Hi Dan,

This looks like a great recipe to try! What size should the egg nests be and how many tablespoons of mince do you put in them? Can I use long grain rice and is the Huy Fong Sriracha sauce a good sriracha to use for this recipe?



Dan Toombs

Monday 13th of April 2020

Hi Matt My pan was 20cm diameter but that was maybe a bit big so you could use a smaller one. I used 1-2 tablespoons mince. Long grain rice would be fine and I used Flying Goose Sriracha sauce but I think Huy Fong would work just as well. Thanks for getting in touch. Dan

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