Larb Moo is one of my favorite authentic Thai dishes you can find in any street stall on the roads of Thailand. Perfect for a summer patio meal, this dish is typically served wrapped in lettuce leaves, or ontop of steamed rice.
INGREDIENTS/
- 2 stalks of spring green onions
- 4 shallots
- handful cilantro
- a handful basil
- a handful of mint leaves
- 3tbs of lime juice
- 4 fresh thai bird chilies (depends on how spicy you like it)
- 1tbsp of dried crushed chili flakes
- 2-3 tbsp fish sauce
- 1 tsb sugar
- 4 tbsp of roasted brown rice
- 300g of ground lean pork
PREP/
- Cut your shallots in half, then into slices.
- Dice up your garlic, and green onions, and chillis
- Pluck the basil leaves off the stem, hand shred them to release the flavours
- Dice the Cilantro
COOKING THE RICE/
This ingredient is really a key to getting the right textures in your larb moo. Really simple to prepare, just take a pan on low heat and stir the rice around for about 5-10 minutes until they’re all browned and smell like popcorn.
Then place the rice in a bowl and crush them any way you can. If you want to do it right, use a morter and pestle. Once crushed, place them to the side until you’re done cooking the pork.
COOKING THE PORK/
1. Place a pot on high heat and toss in the ground pork. Stir it around constantly, breaking apart the clumps of pork.
2. Once the pork has turned brown, toss in the sliced shallots, onions, garlic, crushed dried chilis, sugar, fish sauce, and sqeezed lime juice into the pot of cooked pork. Give it a good stir to blend the flavours.
3. Once the meat is well mixed, cooled, remove the limes and and place it on a serving plate with the garnishes of cilantro and basil.
