Larb Moo – Thai Minced Pork Salad

🧂 Ingredients

• 500 gr minced pork
• 2 pcs lemongrass
• 3-4 pcs shallots sliced
• 2-3 pcs spring onions

  (white part)
• 1 Handful of fresh mint leaves
• 4-6 tsp ground roasted red chillies
• 4 tbsp fish sauce
• 3-5 pcs lime, juiced
• 2 tsp sugar
• 2-3 tbsp sticky rice powder
• Fresh mint
• Thai sweet basil
• Fresh cucumber chunks

Instructions

• 1 Slice the shallots and the spring onions and place into iced water for 20
  minutes.
• 2 Trim and thinly chop the white bulb of the lemongrass.
• 3 Stir fry the minced pork with 2 tbsp of water in a wok or skillet over a
  medium-high heat. Stir constantly to break up any lumps.
• 4 Stir fry until the meat is cooked through, about two minutes.
• 5 Season the cooked minced pork with 2-3 tsp rice powder, lime juice, dried
  chilli, shallots, spring onions.
• 6 Add the fresh mint and mix gently but thoroughly.
• 7 Taste and adjust seasoning. The mixture should be tangy, salty and slightly
  spicy.
• 8 Arrange the larb moo salad onto a serving platter and garnish with the mint
  leaves, Thai sweet basil and cucumber.

Nutrition Info