DessertsSalads
Larb Moo
Larb Moo
Larb Moo combines gently cooked minced pork with lime, toasted rice powder, fresh herbs and chili for a fresh, savory northeastern Thai salad.
⏱ 25 minCooking Time♧ 2 servingsServings✦ EasyDifficulty
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THAI FOOD JOURNAL RECIPE
About This Dish
Larb Moo combines gently cooked minced pork with lime, toasted rice powder, fresh herbs and chili for a fresh, savory northeastern Thai salad.
Prepare all ingredients before you start. Taste and adjust seasoning as you cook, using fresh produce and safe cooking temperatures for meat and seafood.
Step-by-Step Instructions
- Toast uncooked glutinous rice in a dry skillet until golden, cool and grind to a coarse powder.
- Finely slice shallots, spring onions, mint and cilantro; prepare lime and chili flakes.
- Put minced pork in a pan with a splash of water and cook while stirring until no pink remains.
- Remove from the heat and allow to cool slightly so delicate herbs will not wilt.
- Season the pork with lime juice, fish sauce and chili flakes; taste and adjust.
- Add shallots, spring onion, mint and coriander, folding gently.
- Sprinkle toasted rice powder over the mixture and toss to coat.
- Serve at room temperature with cucumber, cabbage and sticky rice.
Chef’s Cooking Tips
Add toasted rice powder last to preserve its nutty fragrance and gentle crunch.
