Larb Moo

Larb Moo

A simple salad packed with fiery, fresh flavours, larb moo
wows you with superb minced pork and its combination
of zinging herbs and chillies give it a killer kick.

Origins
Laos claims larb moo as its national dish. That hasn’t stopped its neighbours in northeastern Thailand from taking it, transforming it and laying claim to their own version of larb. The Lao variety tends to omit any limes and fish sauce, opting instead for dried spices and chillies. For a truly authentic taste, larb is sometimes made using raw pork. Because of a significant Lao population in the USA, it’s relatively easy to find there.

You’ll need
1 cup (250mL) water
350g (12oz) minced pork
3 tbs chopped spring onions
(scallions)
2 tbs chopped fresh
coriander (cilantro) leaves
2 tbs chopped mint leaves
3 tbs lime juice
2 tbs fish sauce
1 tbs sugar
1 tbs ground roasted rice
1 tbs chilli powder
Cucumber and sticky or
steamed rice to serve

Cooking Method
1 Boil the water then add the pork and cook for 2 minutes.
2 Once cooked, drain the pork in a strainer.
3 Place the pork in a mixing bowl and combine with the spring onions, coriander leaves and most of the mint.
4 Keep mixing and season with the lime juice, fish sauce, sugar, ground roasted rice and chilli powder.
5 Garnish with leftover mint.
6 Serve with cucumber and sticky (or steamed) rice.

Tasting notes
Eating this is an experience. You can opt for the fork-and-spoon method favoured by most Thais, but you can also be creative. Grab a lettuce leaf and pile a spoonful of larb moo on to it. Wrap the leaf into a small ball, pop it in your mouth and wait a second. The fusion of crunchy lettuce, spicy pork and fresh herbs all simultaneously competing for your attention is unforgettable. It will be accompanied by sticky rice contained in a small bamboo holder. Work the rice into a ball with your right hand, dip it into the larb and you’ll be eating it just like the locals. If your larb is too spicy, munch on the side of cucumber.

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