Larb Moo (Pork Salad)

Name: Larb Moo (Pork Salad)
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 3 tbsp Glutinous Rice, uncooked; 300g Ground Pork; 60ml Water; 3 tbsp Lime Juice, freshly squeezed; 2 tbsp Fish Sauce; 1 1/2 tsp Thai Chili Flakes (Prik Bon); 2 tbsp Toasted Rice Powder; 1 tsp Palm Sugar; 3 Shallots, small, thinly sliced; 2 Scallions, thinly sliced; 20 leaves of Mint Leaves, fresh, loosely packed; 2 tbsp Cilantro Leaves, roughly chopped; 1 leaf of Kaffir Lime Leaves, very finely slivered; 1/4 Green Cabbage, small, cut into wedges; 1 Cucumber, small, sliced; 4 Yardlong beans, cut into 5 cm lengths; 2 cups Sticky Rice, Cooked (Khao Niao)

Larb Moo is a bright, tangy Northern-Thai pork salad that pairs savory ground pork with crunchy toasted rice, fresh herbs and a lively lime-fish sauce dressing. Each bite combines spicy, sour, salty and sweet notes with fragrant mint and cilantro, making it irresistibly fresh. Serve it with crisp vegetables and warm sticky rice for a satisfying, communal feast.

Larb Moo is a bright, tangy Northern-Thai pork salad that pairs savory ground pork with crunchy toasted rice, fresh herbs and a li... Show more

Traditional Thai Recipe

Health Grade

B- · Healthy

Rating

4.1

Time

35 min

Price

3,44 €

Calories

884 kcal

quick

easy

high protein

low sugar

Method

Toast the rice

Heat a dry skillet over medium heat and add the Glutinous Rice. Stir constantly so the grains toast evenly, and keep going until they turn deep golden and smell nutty, about 5 minutes. Transfer them to a mortar and pestle and pound to a coarse Toasted Rice Powder. Let it cool while you prep the rest.

Wash the produce

Rinse and dry the Shallots, Scallion, Mint Leaves, Cilantro Leaves, Kaffir Lime Leaves, Green Cabbage, Cucumber, and Yardlong beans.

Slice everything

Trim and thinly slice the shallots and scallion, then stack the kaffir lime leaves, roll them up tightly, and cut them into the finest slivers you can manage. Roughly chop the cilantro, separate the mint leaves, cut the cabbage into wedges, slice the cucumber, and cut the yardlong beans into 5 cm lengths.

Cook the pork

Set a pan or wok over medium heat and add the Ground Pork with the Water. Break the meat apart with a spoon and simmer, stirring often, until the pork is cooked through and the liquid has mostly cooked off, about 5 minutes. Take the pan off the heat, then stir in the Lime Juice (freshly squeezed), Fish Sauce, Thai Chili Flakes (Prik Bon), Palm Sugar, and the toasted rice powder. Mix until the pork is evenly coated and the dressing tastes bright, salty, spicy, and just lightly sweet.

Finish and serve

Fold in the shallots, scallion, mint, cilantro, and kaffir lime leaves just long enough for everything to mingle without bruising the herbs. Spoon the larb onto a plate or bowl, surround it with the cabbage wedges, cucumber slices, and yardlong bean pieces, and serve it right away with the Sticky Rice, Cooked (Khao Niao).