Crispy Larb Moo with Cucumber & Cabbage
Thai fried minced pork patties with a bright, tangy lime-chili sauce, served over crisp cucumber and cabbage. Ready in 20 minutes with maximum crunch and flavor.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- ½ lb ground pork
- 3 tbsp fresh lime juice
- 2 tbsp fish sauce
- 1 whole Thai red chili, sliced thin (or 0.5 tsp red pepper flakes)
- 1 whole shallot, minced
- 1 whole cucumber, sliced into spears
- 2 cups cabbage leaves (or shredded)
Instructions
- 1
Heat 2 tbsp neutral oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Add ground pork, breaking it into small clumps with a spoon, and cook until no pink remains, 6–7 minutes.
- 3
Stir in minced shallot and sliced chili, cooking until fragrant, about 1 minute.
- 4
Remove from heat and stir in lime juice and fish sauce until fully combined.
- 5
Arrange cabbage leaves and cucumber spears on a plate, then spoon the warm larb moo over the top.
- 6
Serve immediately while the pork is still hot and the vegetables stay crisp.
Tools you’ll need
- 12-inch skillet
- wooden spoon or spatula
- serving plate
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