Larb Moo (Spicy Pork Salad)
ID: 3eed6888...
An iconic Isaan (Northeastern Thai) warm salad made of ground pork, fresh herbs, and the crucial toasted rice powder. It is spicy, tart, refreshing, and traditionally served with sticky rice.
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🍳 Cooking Flow
Dry-roast sticky rice until deep golden brown, then grind into a fine powder. → Cook the ground pork in a small amount of boiling water until just cooked through. → Turn off the heat and stir in the sliced shallots to wilt them slightly. → Season with fish sauce, lime juice, chili flakes, and the toasted rice powder. → Toss in all the fresh herbs, mix well, and serve immediately with sticky rice.
Cooking Steps
Brief Cooking Order
Dry-roast sticky rice until deep golden brown, then grind into a fine powder. → Cook the ground pork in a small amount of boiling water until just cooked through. → Turn off the heat and stir in the sliced shallots to wilt them slightly. → Season with fish sauce, lime juice, chili flakes, and the toasted rice powder. → Toss in all the fresh herbs, mix well, and serve immediately with sticky rice.
Introduction
An iconic Isaan (Northeastern Thai) warm salad made of ground pork, fresh herbs, and the crucial toasted rice powder. It is spicy, tart, refreshing, and traditionally served with sticky rice.
Step 1
Toast the raw sticky rice in a dry pan over medium-high heat. Keep it moving until it turns a deep golden brown color.
Step 2
Grind the toasted rice into a fine powder using a mortar and pestle or a coffee grinder.
Step 3
In a pot, bring 2 Tbsp of water to a boil. Add the ground pork and cook it until it is just done. This technique is called 'Ruan'.
Step 4
Turn off the heat. Add the thinly sliced shallots to the warm pork and stir slightly to wilt them and remove their raw pungency.
Step 5
Add the fish sauce, lime juice, chili flakes, 1.5 Tbsp of the toasted rice powder, chopped mint, cilantro, and green onions. Mix everything thoroughly.
Ingredients List
Important Notes
Toasted rice powder is the most important ingredient for an authentic Larb; without it, it's not a Larb.
Only make as much toasted rice powder as you need for the dish, as its unique fragrance fades very quickly over time.
Cooking ground meat in water instead of oil ('Ruan') is a traditional Isaan technique, historically due to water being cheaper than oil in that region.
Stirring the shallots into the meat while it is still warm helps to wilt them and slightly mellows out their harsh, raw onion flavor.
Sawtooth coriander can also be added along with the other fresh herbs if you have it.
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