Laab Moo
A vibrant Thai pork salad bursting with fresh, bold flavours. Tender pork is tossed with zesty lime juice, savoury fish sauce, a kick of chilli, and finished with aromatic toasted rice powder. Serve with crisp cucumber and snake beans for the perfect balance of heat, crunch, and tang.
This recipe is brought to you by:
Larb Moo
Servings: 4
vibrant Thai pork salad bursting with fresh, bold flavors. Tender pork is tossed with zesty lime juice, savory fish sauce, a kick of chili, and finished with aromatic toasted rice powder. Serve with crisp cucumber and snake beans for the perfect balance of heat, crunch, and tang.
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Ingredients
- 500 g minced pork
- 3 tablespoons glutinous rice
- 3– 4 slices lemongrass sliced
- 3– 4 pieces lime leaves whole
- 1/4 cup lime leaves sliced
- 1 cup mint leaves
- 1/2 cup coriander leaf cut
- 1/4 cup spring onion sliced
- 3/4 cup red onion sliced
- 3 tablespoons Squid Brand Premium Fish Sauce
- 4 tablespoons lime juice
- 2 tablespoons sugar
- 1 tablespoon dry chilli flakes
- 2 tablespoons water
- Cucumber and snake beans served on the side
Instructions
- Heat pan until medium-high heat then add, rice, lemon grass, whole lime leave. Toss and stir for about 5 min or until herbs dry and rice becomes dark golden brown.
- Leave the rice mix and rest until cold then use mortar and pestle to pound until chunky powder. Set aside.
- Add pork and water in a pot then turn on medium heat. Continue cooking and stirring until the pork is cooked. (Around 5 min.)
- Add half of the mix powder and all seasoning. Add herbs and red onion, and mix well.
- Serve with cucumber and snake bean on the side.
