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

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, thai minced pork salad (larb moo ลาบหมู). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Thai minced pork salad (larb moo ลาบหมู) is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Thai minced pork salad (larb moo ลาบหมู) is something that I’ve loved my entire life. They are fine and they look fantastic.

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. Fry the pork, breaking it into small minced pieces, until it's fully.

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

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

Minced pork in combination with lemongrass, coriander and classic Thai seasoning. Laab or mince meat salad was prepared only for the big family gatherings. For example the relatives came from far away to visit, to celebrate the end of the harvest season, the engagement, the funeral and etc. In those gatherings several close friends will be invited to help in the kitchen to make ground.

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 them in half and then into quarters. Then thinly slice the cucumber longways. 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 mix together. Now add 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) and stir. 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.

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. Larb (ลาบ) is a Thai salad, but it's not a vegetable salad, instead it's a meat salad. The minced pork is wonderfully seasoned with fish sauce, chili flakes, lime juice, toasted sticky rice to give it some crunchy texture, and a wonderful assortment of fresh herbs to bring it all together. Inspired by my recent travels to Thailand, here is a recipe for the classic dish, larb, a sort of ground meat salad.

So that’s going to wrap it up for this exceptional food thai minced pork salad (larb moo ลาบหมู) recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!