My favourite kinds of salads are the ones which don’t feel like salads – and this is one of them. It’s meaty, spicy, tangy, nutty and packed with fresh herbs – not to mention quite light, making it a perfect summer dish. If you’re not a pork fan, you can substitute with chicken/beef/lamb mince too.
Larb moo (For 2)
- 300 grams pork mince
- 1 heaped tablespoon of uncooked white rice
- 1 stalk of lemongrass, chopped
- 2 kaffir lime leaves, chopped
- 1 red Thai chilli, chopped
- 2 garlic cloves
- A pinch of salt
- 1 tablespoon fish sauce
- A pinch of sugar
- Juice from 1-2 limes
- A handful of coriander leaves
- A handful of mint leaves
- A small red onion, thinly sliced
- A stem of spring onion, sliced
- Oil for frying
- Peanuts, to garnish
- Lettuce leaves, to serve
Method
- Heat a pan over medium to high heat and add the raw rice. Stir frequently, for 5 to 10 minutes, until the rice is toasted and brown. It should smell nutty and a bit like popcorn when done. Remove from the pan and cool, then grind it into a coarse powder with a pestle and mortar. Set aside.
- Grind the lemongrass, garlic cloves, chilli and kaffir lime leaves with a bit of salt in a blender or using a pestle and mortar. You should have a thick paste without any large chunks.
- Heat the oil in a pan and add the minced meat. Fry on a high heat, breaking up any chunks, till browned – this should take around 5 to 10 minutes. Add the garlic and chilli paste and fry for a few more minutes. Remove from the heat.
- Add the toasted rice powder, fish sauce, sugar and lime juice. Taste and adjust as you like – it should be nutty, tangy and slightly spicy.
- Add the fresh herbs, spring onions and red onion and mix well.
- Sprinkle with peanuts and serve with lettuce leaves as a salad, or jasmine rice too.
She Likes to Cook 