Here's a fast an easy recipe for one of Thailand's most beloved dishes, larb moo…or spicy pork salad. This dish originates from Thailand's north east (Isaan) and is traditionally eaten with sticky rice, well garnished with lots of cold vegetables.
Ingredients
1. 350 grams coarsely ground pork
2. 2 tablespoons fresh mint leaves
3. 3 tablespoons lime juice
4. 2 tablespoons fish sauce
5. 2 tablespoons roasted sticky rice powder
6. 3 tablespoons finely chopped spring onion
7. 2 tablespoons coarsely chopped fresh coriander
8. 1 tablespoon coarsely ground dried red chilli
9. 1/2 teaspoon sugar
10.1/2 cup coarsely chopped shallot
11.1 cup water (or chicken stock)
12.2 wedges green cabbage
13.5 green beans, trimmed and halved crosswise
Preparations
1. Heat the water in a saucepan (or small pot). Add ground pork and cook for 2 minutes, tossing often to break up the meat. When cooked, remove the pan from the heat and drain the water.
2. Transfer the cooked pork to a medium bowl. Add the shallot, spring onion, coriander, and most of the mint, reserving a few leaves for a garnish. Add the lime juice, fish sauce, rice powder, chilli, and sugar. Then stir to combine everything well.
3. Before serving, garnish the serving dish with the cabbage, green bean, and mint. Thai people love to eat this dish with sticky rice and fresh vegetables.
Clip cooking..... larb moo - Ground pork salad - ลาบหมู
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