Thai · salad

Larb Moo (Pork Larb)

Larb Moo (Pork Larb) reads umami 7.1, funk & ferment 6.2 and salinity 5.6 on Palate's 0–10 flavor X-ray — a Thai salad, about 20 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 7.1 · Funk & Ferment 6.2 · Salinity 5.6 · Sourness 5.5 · Citrus 5.5 · Marine & Briny 5.0 · Herbaceous 4.6 · Richness 3.6 · Allium 3.3 · Heat 2.5 · Floral 1.4 · Sweetness 1.2 · Earthy 0.8 · Warm Spice 0.7 · Nutty 0.7

What's in it (10)

Time & effort: about 20 min (15 min active) · effort: easy

Nutrition (per 100 g, engine-estimated): 129 kcal, 9.5 g protein, 7.6 g fat, 6.5 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

  1. Cook ground pork in a dry pan with a splash of water, breaking it up as it cooks.
  2. Off heat, toss with fish sauce, lime juice, roasted rice powder, dried chili, shallots, and fresh herbs.
  3. Taste for sour-salty balance and serve at room temperature with sticky rice and raw vegetables.

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Keep reading: what umami, funk & ferment, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.