Larb Moo (Spicy Minced Pork Salad)
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The Tale of Larb Moo (Spicy Minced Pork Salad)
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Larb, minced meat tossed with toasted rice powder, herbs, lime, and chile, is closely associated with Laos, where it's considered a national dish, and with Thailand's neighboring Isan region, which shares much of Laos's culinary and cultural heritage. Larb moo, made with pork, is one of many regional variations found across both countries.
Ingredients
Scale:· 4 servings
- 1 lb ground pork
- 1/4 cup chicken stock or water
- 3 tbsp lime juice
- 3 tbsp fish sauce
- 1 tbsp roasted rice powder (khao khua)
- 2 tbsp dried chili flakes
- 3 shallots, thinly sliced
- 3 scallions, sliced
- 1/4 cup mint leaves
- 1/4 cup cilantro leaves
- Lettuce leaves and sticky rice, for serving
Instructions
- 1Cook ground pork in a splash of stock or water over medium heat, breaking it up, until just cooked through.
- 2Remove from heat and let cool slightly, then drain excess liquid.
- 3Toss the pork with lime juice, fish sauce, roasted rice powder, and chili flakes.
- 4Fold in shallots and scallions.
- 5Add mint and cilantro just before serving and toss gently.
- 6Serve with lettuce leaves for wrapping and sticky rice on the side.
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