Larb Moo

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 419
• Protein: 25 g
• Carbs: 15 g
• Fat: 26 g

Ingredients

• 500 g Ground pork ( fresh )
• 30 g sticky rice ( for khao khua )
• 3 tbsp fish sauce
• 3 tbsp Lime juice
• 1 tsp palm sugar
• 1 tbsp Hot pepper en poudre ( to taste )
• 3 piece Shallot ( finely sliced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( chopped )
• 15 piece Mint fresh ( whole leaves )
• 15 piece Fresh cilantro ( roughly chopped )
• 50 ml Mineral water
• 1 tbsp Thai chili jam (Nam Prik Pao) ( crushed into flakes )

Instructions

1. Toasting the rice

   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. Cooking the meat

   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. Seasoning

   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. Final assembly

   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.

Chef's tips

• 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.

Storage

Eat immediately. The toasted rice softens quickly when in contact with moisture.