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.
Print Recipe
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.