Larb Moo (Spicy Minced Pork Salad)

Name: Larb Moo (Spicy Minced Pork Salad)
Yield: 4
Cuisine: Thailand
Ingredients: Uncooked jasmine rice — 2 tbsp; Minced pork — 400 g (14 oz); Water — 3 tbsp; Fish sauce — 3 tbsp; Lime juice — 3 tbsp; Chilli flakes (or ground dried Thai chillies), adjust to taste — 1 tbsp; Shallot, thinly sliced — 1; Spring onions, sliced — 3; Fresh mint leaves — 1/4 cup; Fresh coriander, chopped — 1/4 cup; Lettuce leaves and sticky rice, to serve

The Quirky Foodster Team

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Servings

Ingredients

Uncooked jasmine rice — 2 tbsp
Minced pork — 400 g (14 oz)
Water — 3 tbsp
Fish sauce — 3 tbsp
Lime juice — 3 tbsp
Chilli flakes (or ground dried Thai chillies), adjust to taste — 1 tbsp
Shallot, thinly sliced — 1
Spring onions, sliced — 3
Fresh mint leaves — 1/4 cup
Fresh coriander, chopped — 1/4 cup
Lettuce leaves and sticky rice, to serve

Method

Toast the uncooked rice in a dry frying pan over medium heat for 4–5 minutes, shaking occasionally, until deep golden brown and fragrant.
Let cool slightly, then grind to a coarse powder using a mortar and pestle or spice grinder.
Heat the water in a medium pan over medium heat and add the minced pork, breaking it up as it cooks, for 5–7 minutes, until just cooked through (cooking the pork gently in water rather than oil keeps it tender).
Remove from the heat and immediately stir in the fish sauce, lime juice and chilli flakes while the pork is still hot.
Add the sliced shallot and toasted rice powder, and toss to combine.
Fold in the spring onions, mint and coriander just before serving.
Serve warm or at room temperature with lettuce leaves for wrapping and sticky rice on the side.

Introduction: Larb, another beloved dish from Thailand's Isaan region, combines minced meat with toasted rice powder,
fresh herbs and a sharp lime and fish sauce dressing.

Cultural Background: Larb, another beloved dish from Thailand's Isaan region, combines minced meat with toasted rice powder,
fresh herbs and a sharp lime and fish sauce dressing. Its bright, herbaceous, spicy flavour and distinctive
nutty crunch from the rice powder make it a defining dish of northeastern Thai cuisine.

Tips: Toast the rice until deep golden brown for the most flavourful powder — this step is what gives larb its signature nutty crunch and aroma. Add the herbs at the very end so they stay fresh and vibrant rather than wilting from the heat.

Variations: Use minced chicken, beef or duck instead of pork. Add a few slices of pig's liver, as some regional versions do, for a more traditional touch. A vegetarian version can be made using finely chopped mushrooms in place of the pork, with soy sauce
instead of fish sauce.

Vegetarian Larb: Replace the minced pork with 400 g (4 cups) finely chopped mushrooms, cooked in a
little oil until softened and most of their liquid has evaporated. Replace the fish sauce with an equal amount
of soy sauce. Proceed exactly as directed.

Storage: Refrigerate in an airtight container for up to 2 days; the herbs will wilt over time.

Reheating: Best served at room temperature; gently warm the meat separately if desired, then toss with fresh herbs.

FAQs:

Q: What is toasted rice powder?

A: Called khao khua in Thai, it's rice toasted until deep golden and ground into a coarse powder, giving larb its distinctive nutty flavour and texture.

Q: Can I make the rice powder ahead?

A: Yes, it keeps well in an airtight container at room temperature for a couple of weeks.

Q: Is larb always very spicy?

A: It's traditionally quite spicy in Isaan-style versions, though the chilli amount can be adjusted to taste.