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

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, thai minced pork salad (larb moo ลาบหมู). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Thai minced pork salad (larb moo ลาบหมู) is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Thai minced pork salad (larb moo ลาบหมู) is something that I have loved my whole life.

Recipe: Larb / Laab Moo - Spicy Minced Pork Salad Please note: We cooked this dish with Pork as an example but you can replace pork with minced Chicken and make a "Larb Gai", or Spicy Minced Chicken Salad. For a vegetarian Larb, substitute meat with mushroom -"Larb Hed". Thai larb made with minced pork (larb moo ลาบหมู) is one of the most popular Thai streets foods in Isaan cuisine. It's a wonderful combination of minced Larb recipe.

To begin with this recipe, we have to first prepare a few ingredients. You can have thai minced pork salad (larb moo ลาบหมู) using 16 ingredients and 8 steps. Here is how you cook it.

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

Katie Chin's larb in Everyday Thai Cooking is not a strictly authentic version. Instead of serving a meat-heavy plate with lettuce on the side, she tosses the What worked: Between the crunch of the roasted rice powder, the sweetness of the ground pork, and the tang of the fish sauce and lime juice sauce. Minced pork in combination with lemongrass, coriander and classic Thai seasoning. Inspired by my recent travels to Thailand, here is a recipe for the classic dish, larb, a sort of ground meat salad.

Instructions to make Thai minced pork salad (larb moo ลาบหมู):
  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.

Minced pork in combination with lemongrass, coriander and classic Thai seasoning. Inspired by my recent travels to Thailand, here is a recipe for the classic dish, larb, a sort of ground meat salad. It's home to all sorts of bold, spicy food, one of which—larb, a sort of ground meat salad—is my standard order whenever I go to Thai restaurants. This salad of minced pork, fish sauce, and a host of spices is a classically Thai dish, with variations differing from region to region and house to house. Watch as Rose prepares and cooks the classic Thai Minced Pork Salad (Larb Moo).

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