Larb Moo
Savor the vibrant flavors of Larb Moo: a spicy, tangy minced pork salad that’s a burst of freshness in every bite!
Ingredients
- 800 g minced pork
- 2 tbsp roasted jasmine rice powder
- 4 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp palm sugar or cane sugar
- 2 to 3 fresh red chilies, finely chopped
- 4 shallots, thinly sliced
- 2 spring onions, finely sliced
- 1 large handful mint leaves
- 1 large handful fresh coriander, roughly chopped
- 1 small head little gem lettuce or Chinese cabbage, for serving
How to make it
- Toast the jasmine or glutinous rice in a dry pan over medium heat until deep golden and fragrant, then grind it into a fine powder.
- Put the minced pork in a dry pan over medium heat and cook it, breaking it up with a spoon, until it loses its pink colour and the juices bubble away.
- Stir in the fish sauce and palm sugar, then cook for 1 minute until the pork looks glossy and evenly seasoned.
- Take the pan off the heat and stir in the lime juice, chopped chilies, sliced shallots, spring onions, mint leaves, coriander and roasted rice powder.
- Taste a little of the mixture and adjust the balance with a bit more fish sauce or lime juice only if needed, keeping it sharp, salty and spicy.
- Line a wide shallow bowl or plate with lettuce or Chinese cabbage leaves and spoon the larb over the centre so the herbs stay bright and the pork looks loose and juicy.
