How to Make Perfect Thai minced pork salad (larb moo ลาบหมู)

Bessie Brady

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How to Make Perfect Thai minced pork salad (larb moo ลาบหมู) Delicious, fresh and tasty.

Thai minced pork salad (larb moo ลาบหมู). Heavy craving means I have to do it. Haven't been eating this for far too long. Spicy, sour and deliciously juicy minced pork really gets me on my feet.

Fry the pork, breaking it into small minced pieces, until it's fully.

Minced pork in combination with lemongrass, coriander and classic Thai seasoning.

Katie Chin's larb in Everyday Thai Cooking is not a strictly authentic version.

You can have Thai minced pork salad (larb moo ลาบหมู) using 16 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Thai minced pork salad (larb moo ลาบหมู)

You need 500 g of mince pork.
Prepare 1 tablespoons of vegetable oil (or any oil for cooking the mince pork).
Prepare 1 of large red onion, thinly sliced.
Prepare 10 of red or mixed colour plum tomatoes, cut in half.
You need 1/4 cup of mint leaves, roughly chopped.
Prepare Half of a cucumber, peeled and thinly sliced, (optional).
It’s 1-2 tablespoons of toasted rice or white sesame seeds, (not toasted) for garnish.
Prepare of For the sauce:.
Prepare 7-8 of fresh chillis, thinly sliced.
It’s 2 tablespoons of Thai fish sauce (Nam Pla).
Prepare of Juice of 1 lemon or lime (depending on preference).
You need 1 tablespoon of palm sugar (add more or less depending on preference).
You need 1/3 cup of water (room temperature).
You need of For serving:.
Prepare 2 of baby gem lettuce (each leaf separated).
Prepare 3-4 slices of lime or lemon wedges (for serving).

Instead of serving a meat-heavy plate with lettuce on the side, she tosses the What worked: Between the crunch of the roasted rice powder, the sweetness of the ground pork, and the tang of the fish sauce and lime juice sauce.

Inspired by my recent travels to Thailand, here is a recipe for the classic dish, larb, a sort of ground meat salad.

It's home to all sorts of bold, spicy food, one of which—larb, a sort of ground meat salad—is my standard order whenever I go to Thai restaurants.

Heat half the oil in a wok over high heat until just smoking.

Thai minced pork salad (larb moo ลาบหมู) instructions

Peel the red onion and finely slice. Cut the tomatoes in half. Peel the cucumber (optional), cut them in half and then into quarters. Then thinly slice the cucumber longways. Place all of the chopped ingredients in a large mixing bowl, cover with cling film and set aside..
On a medium heat, add the oil to the wok and wait for it to heat up. Add the ground mince pork and fry for a few minutes until it changes colour. Stir occasionally to prevent it from burning and sticking. Once the meat is cooked, turn off the heat and set aside to cool down..
Thinly slice the chillis, place in a pestle & mortar, gently crush (this ensures that the spiciness of the chilli infuses with the rest of the ingredients). Add the fish sauce, lemon or lime juice, palm sugar and water to the mortar. Mix well together and taste (adjust to taste, if too sweet add more fish sauce or if too salty, add more palm sugar). Sauce should have balance of sweet, sour and hot. Transfer to a bowl and set aside. Wash the mortar as it will be used later again for the rice..
In a small pan, place the uncooked rice and gently toast it on very low heat for a few minutes. Stir occasionally until lightly golden brown. Turn off the heat as soon as the colour changes to avoid it tasting burnt. Place in mortar to let it cool down..
Place washed baby gem lettuce in a colander and drain off all of the excess water. On a large plate or bowl, separate each of the baby gem lettuce leaves. Roughly crush the cooled down rice in the mortar and set aside..
In a large mixing bowl, add the cooled down mince pork to the chopped vegetables and mix together. Now add the sauce and mix well to coat all of the ingredients. At this stage, give it a sample taste to make sure the flavours are still balanced. Depending on if it is too sour or sweet, amend as in step 3..
Add the toasted rice (if not using rice, add the sesame seeds) and stir. Finally, chop the mint leaves roughly and add to the mixing bowl. Give it a final good mix. Transfer the larb salad to large serving bowl and place the baby gem lettuce behind the salad or in a separate bowl..
Serve with lime or lemon wedges. Larb salad is traditionally eaten with a glutinous sticky rice on the side, or alternatively a bowl of steamed rice..

Larb (ลาบ) is a Thai salad, but it's not a vegetable salad, instead it's a meat salad.

The minced pork is wonderfully seasoned with fish sauce, chili flakes, lime juice, toasted sticky rice to give it some crunchy texture, and a wonderful assortment of fresh herbs to bring it all together.

Thai/Laos style mince pork salad recipe Larb!

Sometimes it spells Larb, Laab, Laap.

But only thing that they have common is, they are DELICIOUS!