Larb Moo
Ingredients
- 500 gGround pork (fresh)
- 30 gsticky rice (for khao khua)
- 3 tbspfish sauce
- 3 tbspLime juice
- 1 tsppalm sugar
- 1 tbspHot pepper en poudre (to taste)
- 3 pcShallot (finely sliced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (chopped)
- 15 pcMint fresh (whole leaves)
- 15 pcFresh cilantro (roughly chopped)
- 50 mlMineral water
- 1 tbspThai chili jam (Nam Prik Pao) (crushed into flakes)
Method
Minced pork lightly seared, infused with the pungent aroma of fish sauce and fresh lime. Toasted rice powder adds a nutty crunch that contrasts with the tender meat.
- 1
In a dry skillet over medium heat, add the glutinous rice. Stir constantly until the grains are golden brown and smell like toast. Then pound in a mortar to obtain a coarse powder.
- 2
Pour the mineral water into a saucepan. Add the ground pork. Cook over medium heat, crushing the meat with a spatula. The pork should turn white and stay juicy, without ever browning or searing.
- 3
Off the heat, pour in the fish sauce, lime juice, palm sugar, chili powder, and dried Thai chili flakes. Mix well so the meat absorbs the flavors. The juice should lightly coat the bottom.
- 4
Add the sliced shallots, green onion, mint, and cilantro. Finish with the toasted rice powder. Mix vigorously and serve immediately to keep the rice crunchy.
Frequently asked questions
How do you get this dish right?
- Never brown the meat; it must blanch in the water to stay tender and absorb the sauce.
- The Khao Khua (toasted rice) must be added at the very last moment to keep its crunch.
How long does this dish keep?
Eat immediately. The toasted rice softens quickly when in contact with moisture.
