How to Cook Spicy Thai Ground Pork Salad

Larb Moo. ลาบหมู

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How to Cook Spicy Thai Ground Pork Salad Recipe
24 Steps
Ingredients
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1

Larb Moo is a dish original from the North-East (Isan) region of Thailand. Traditionally it's eaten with sticky rice and other Isan favorites such as Som Tom (Spicy Green Papaya Salad).

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To make dried rice powder, take some raw rice and roast in a pan until golden browned.

To make dried rice powder, take some raw rice and roast in a pan until golden browned.

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3
Roast with lower heat.

Roast with lower heat.

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Until rice turn to golden brown.

Until rice turn to golden brown.

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Grind the rice.

Grind the rice.

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Do not grind the rice powder too finely, as it is most delicious with some texture and unique fragrant.

Do not grind the rice powder too finely, as it is most delicious with some texture and unique fragrant.

7
All ingredients ready!

All ingredients ready!

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Add the ground pork to a hot pan.

Add the ground pork to a hot pan.

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Stirring continuously.

Stirring continuously.

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Add water or soup to the pork . Stirring continuously until cooked through, about 1-2mins.

Add water or soup to the pork . Stirring continuously until cooked through, about 1-2mins.

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Most but not all of the water/juices from the pork should have evaporated. Remove from the heat.

Most but not all of the water/juices from the pork should have evaporated. Remove from the heat.

14
Add soy sauce.

Add soy sauce.

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Add fish sauce.

Add fish sauce.

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Add black or white pepper.

Add black or white pepper.

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Add dried chili powder.

Add dried chili powder.

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Add dried rice powder.

Add dried rice powder.

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Add lemon juice. Taste and add more for your favorite flavor.

Add lemon juice. Taste and add more for your favorite flavor.

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Add all vegetables.

Add all vegetables.

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Mix it.

Mix it.

24
Serve on a dish and garnish with mint. Wow look yummy. Right!

Serve on a dish and garnish with mint. Wow look yummy. Right!

Ingredients

1 Pounds Ground pork or beef or chicken 
2 Tablespoons Lemon juice 
2 Tablespoons Fish sauce 
2 Tablespoons Soy sauce 
1 Tablespoon Dried Thai red chili powder 
2 Tablespoons Dried rice Powder 
1 Cup Shallots or onions 
¼ Cups Coriander or cilantro 
¼ Cups Spring onion 
¼ Cups Mint leaves 
¼ Cups Water or soup 
½ Teaspoons Pepper 
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