Thai Ground Pork Salad (Larb Mu)

Thai Ground Pork Salad (Larb Mu)

Recipe and photo courtesy of BC Dairy.
Mason jars are filled with layers of crisp lettuce, sweet and spicy pork, crunchy carrots and crushed peanuts for this flavourful on-the-go salad. Perfect with a cold glass of milk.


  • 2 tbsp (30 mL) canola oil
  • 1 lb (500 g) ground pork
  • 1 onion, finely chopped
  • 1 green Thai chili pepper, seeded and chopped
  • 2 tbsp (30 mL) minced fresh ginger
  • 4 cloves garlic, minced
  • 1/2 cup (125 mL) milk
  • 2 tbsp (30 mL) sriracha hot sauce
  • 2 tbsp (30 mL) lime juice
  • 1 tbsp (15 mL) brown sugar
  • 2 tsp (10 mL) lemongrass paste
  • 2 tsp (10 mL) fish sauce (optional)
  • 1/4 tsp (1 mL) salt
  • 4 cups (1 L) shredded leafy green lettuce
  • 1/4 cup (60 mL) finely chopped fresh mint
  • 1/4 cup (60 mL) finely chopped fresh cilantro
  • 1/4 cup (60 mL) finely chopped fresh green onion
  • 1 cup (250 mL) matchstick carrots
  • 1 cup (250 mL) matchstick cucumbers
  • 1/3 cup (75 mL) crushed peanuts
  • Lime wedges


  1. Heat oil in large nonstick skillet set over medium-high heat; cook pork, breaking up with wooden spoon, for 8 to 10 minutes or until browned. Add onion; cook for about 5 minutes or until tender. Add chili pepper, ginger and garlic; cook for about 1 minute or until fragrant. Drain fat from pan.
  2. Whisk together milk, sriracha, lime juice, brown sugar, lemongrass paste, fish sauce (if using), and salt. Pour over pork; stir to combine. Cook, stirring often, for 8 to 10 minutes or until most of the liquid has evaporated and mixture is saucy. Remove from heat.
  3. Combine lettuce, mint, cilantro and green onion; divide evenly among 4 Mason jars. Top with pork mixture, carrots, cucumbers and peanuts. Serve with lime wedges.
  1. Substitute jalapeño or red bird’s eye chili pepper for green Thai chili pepper if desired.
  2. Lemongrass paste can be found in the refrigerated section of the produce department at most grocery stores.

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