Larb Moo or Laab Moo is a spicy, sour and refreshing minced pork salade. Whenever I need something from my husband or I just want to please him, I’d make this dish for him. It’s a side dish that scores very well with my friends and family. Got to love this!
- 500 gr minced pork
- 2 tablespoons toasted and grounded sticky rice
- 4 shallots
- culantro leaves
- spring onions
- mint leaves
- 2 limes
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1 tablespoon ground chili flakes
- Slice the shallots in thin rings.
- Cut the culantro leaves.
- Shop the spring onions.
- Squize the limes.
- If you can’t buy toasted and grounded sticky rice, toast uncooked Thai sticky rice in a pan without oil. Stir until it turns golden yellow. Let it cool off. If it is cooled off, blend it.
- Add a little oil to a pot. Put the minced pork in the pot and keep stirring till the meat is fully cooked, but not baked.
- Add the fish sauce, sugar and ground chili flakes and give it a quick stir.
- Add the other ingredients but not the mint leaves and stir.
- Taste it. If you want it to be more salty add more fish sauce. If you like it more sour add more lime juice. If you like it spicier add more chili flakes.
- If everything is adapted to your preference, add the mint leaves and stir one last time, carefully so you don’t break the mint leaves.
You can make this dish with other minced meat if you prefer. When it is called ‘Larb Moo’ it is made with pork, as ‘Moo’ means pork.