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

Thai minced pork salad (larb moo ลาบหมู). For a vegetarian Larb, substitute meat with mushroom -"Larb Hed". It's a wonderful combination of minced Larb recipe. One Thai food group that is often overlooked by westerners is salad.

It gives everything a nice crunch and roasted toasty fragrance. If you don't have sticky rice, you can easily toast up some uncooked Jasmine rice instead. In order to improve our community experience. You can cook Thai minced pork salad (larb moo ลาบหมู) using 16 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Thai minced pork salad (larb moo ลาบหมู)

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

It's what I would call a Thai take on the Chinese sang choi bao. It's so easy and so quick to put together and if you're lazy like me and use a few of the ingredients from the jar, you'll probably have most of them at home already. Add the shallots and stir-fry for a minute. Yes that's how creative I am today I can't even think of an exciting way to open my post!

Thai minced pork salad (larb moo ลาบหมู) step by step

1. Peel the red onion and finely slice. Cut the tomatoes in half. Peel the cucumber (optional), cut into quarters and then thinly slice. Place all of the chopped ingredients in a large mixing bowl, cover with cling film and set aside..
2. 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..
3. 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..
4. 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..
5. 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..
6. In a large mixing bowl, add the cooled down mince pork to the chopped vegetables and 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..
7. Add the toasted rice (if not using rice, add the sesame seeds). 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..
8. 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..

What I can tell you is that today's recipe is delicious. It's what I would call a Thai take on the Chinese sang choi. Known as larb gai in Thailand, the hot spiciness in this chicken salad recipe works really well with the crunchy veg, creating a perfect balance of flavour and heat, from BBC Good Food. Sometimes it spells Larb, Laab, Laap. But only thing that they have common is, they are DELICIOUS!

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