Larb Moo
This quick Larb Moo is bright, savory, and deeply aromatic, with juicy minced pork, sharp lime, salty fish sauce, fresh herbs, and a gentle chilli kick. Served over lightly stir-fried cauliflower rice, it delivers all the punchy character of the original in a beginner-friendly keto meal.
Ingredients
Larb
- 300 gpork mince
- 40 gshallot, thinly sliced
- 30 mlfresh lime juice
- 22 mlfish sauce
- 6 gtoasted rice powder
- 5 gfresh red chilli, finely sliced
- 10 gmint leaves
- 20 gspring onions, thinly sliced
- 10 gcoriander leaves
- 30 mlwater
Cauliflower rice
- 300 gcauliflower, riced
- 10 mlneutral oil
- 1 gsalt
To serve
- 1 lime (about 60 g)lime wedges
- 5 gextra mint leaves
Instructions
- 1
Set a large frying pan over medium-high heat. If your cauliflower is not yet riced, grate it on the coarse side of a box grater or pulse briefly in a food processor until it resembles rice; keep the pieces fairly even so they cook quickly.
- 2
Cook the cauliflower rice: add the neutral oil to the hot pan, then add the cauliflower and salt. Stir-fry for 3-4 minutes until just tender but not wet or mushy. Transfer to serving bowls and keep warm.
- 3
In the same pan over high heat, add the pork mince and water. Break the meat up well with a spatula and cook for 4-5 minutes until no pink remains and the juices have mostly evaporated. Breaking it up finely gives larb its characteristic crumbly texture.
- 4
Turn off the heat. While the pork is still hot, stir in the fish sauce, fresh lime juice, toasted rice powder, sliced shallot, chilli, spring onions, and coriander leaves. Toss well so the shallot softens slightly from the residual heat. Taste and adjust with a little more lime or fish sauce if needed; the flavor should be bright, salty, and punchy.
- 5
Fold in the mint leaves at the end so they stay fresh and fragrant rather than bruised.
- 6
Spoon the larb over the cauliflower rice. Serve immediately with lime wedges and extra mint leaves for squeezing and scattering over at the table.
Nutrition per serving
Notes
- •For a stricter keto version, keep the toasted rice powder to this small amount; it adds authentic nutty flavor with minimal carbs.
- •If you want less heat, remove the chilli seeds or reduce the chilli by half.
- •Traditional larb is often served warm rather than piping hot; a minute off the heat helps the dressing soak in.
- •Use regular mince rather than extra-lean pork for the best flavor and a more satisfying keto meal.
Background
Larb is a well-known dish from Laos and northeastern Thailand, especially the Isan region, where minced meat is seasoned with lime juice, fish sauce, herbs, and toasted rice powder. Larb moo, the pork version, is one of the most popular variations and is commonly eaten with fresh vegetables or sticky rice. This adaptation swaps in cauliflower rice to suit low-carb eating while keeping the classic flavor profile.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free