THAI LARB RECIPE (LARB MOO ลาบหมู)
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 pork, lime juice, chili flakes, fish sauce, and herbs to give it a refreshing touch.
Provided by Mark Wiens (eatingthaifood.com)
Categories Salad
Time 35m
Yield 1 - 2
Number Of Ingredients 10
Steps:
- First step is to make the toasted rice (khao kua ข้าวคั่ว).
- Heat a frying pan on low heat, toss in the uncooked Thai sticky rice (no oil). Stir continuously, kind of like you're roasting peanuts or coffee. Toast the rice until it turns from white to golden yellow, almost to the point where it looks like brown wheat. It will also be very fragrant and smell almost like popcorn. It took me about 15 minutes or so.
- Once the rice is finished toasting, and has cooled off a bit, put it into your stone mortar and pestle. Pound the rice until it turns into a coarse powder (a blender or food processor will also work fine). Put your toasted sticky rice powder in a bowl aside.
- Add 300 grams of minced pork to a small sized saucepan with a handle. Fry the pork, breaking it into small minced pieces, until it's fully cooked all the way through. For best flavor, leave all the oils that come out (but if you want to be healthier, you can also drain the pork oil, and add in a splash of water instead). Take the pork off the heat.
- Leaving the pork in the same pot, add 1 heaping tablespoon of the toasted rice powder into the pork. Also toss in ½ - 1 tablespoon of chili flakes.
- Add a pinch of sugar, ½ tablespoon of fish sauce, and squeeze in the juice from 1 - 2 limes (I used about 1 ½ full limes, but I like it quite sour).
- Give the pork and the seasoning a quick stir.
- Peel and slice the shallots, finely mince about 5 green onions and a few culantro leaves (if you have them), and just pluck about 20 or so mint leaves off the stem. Throw everything into the saucepan with the pork.
- Give the larb moo a good mix, making sure all the spices and dressing coats the pork.
- Taste test. See if it needs more fish sauce for saltiness, lime juice, or chili flakes. Get it the way you want it.
- Dish it out onto a plate and garnish with more mint leaves, Thai sweet basil, and culantro.
HERBY PORK LARB WITH CHILE
In this take on the classic Thai dish larb moo, ground pork is pan-cooked, then stirred together with a combination of funky fish sauce, fresh and dried chiles, shallots, lime juice and an abundance of fresh herbs for brightness. If you don't eat pork, ground chicken or turkey will work well in its place. Making the toasted rice powder is a little fussy, but it gives the dish an authentic nutty flavor and crunch. That said, if you skip it, it will still be delicious. If you have the time, top this dish with crispy shallots: It takes the whole thing to the next level, as does a flurry of chive blossoms when in season. Serve this spicy dish with sticky rice, and grilled or roasted wedges of cabbage squeezed with lime, but for a low-key weeknight, plain white rice and lettuce leaves work just as well.
Provided by Colu Henry
Categories dinner, weekday, weeknight, meat, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, toast the rice, stirring frequently, until it starts to smell nutty and turns golden in color, about 4 to 5 minutes. Transfer to a mortar and pestle or clean spice grinder and allow to cool for a minute or two. Grind or pulse the rice until it has a powderlike consistency. You should have about 1 1/2 to 2 tablespoons. Set aside and wipe out the pan.
- In a large bowl, whisk together shallots, fish sauce, lime juice, sugar, bird's eye chile, chile flakes, half the scallions, half the mint and half the cilantro. Set aside.
- Heat a large skillet over medium heat, and add pork, breaking meat apart with the back of a wooden spoon or spatula. Cook until meat is no longer pink, but not browned, about 5 to 6 minutes.
- Remove pork from heat and allow to cool for about 5 minutes. Use a slotted spoon to transfer the pork to the bowl with the chile-herb mixture, add the rice powder and stir together until combined. Season with kosher salt to taste.
- Top with remaining herbs and serve. Season with flaky salt and an extra squeeze of lime, if desired.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 24 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 780 milligrams, Sugar 3 grams
PORK LARB (THAI SALAD WITH PORK, HERBS, CHILI, AND TOASTED RICE POWDER) RECIPE
A classic Northern Thai dish, larb is a meat-based salad that exemplifies the hot, sour, pungent, and sweet flavor balance typical of many Thai dishes. Our version uses fried shallots for extra flavor along with toasted rice powder, giving it an intense nuttiness. We found that grinding the meat yourself in a food processor results in a more interesting and varied texture.
Provided by J. Kenji López-Alt
Categories Snack Appetizer Appetizers and Hors d'Oeuvres Salads Salad
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Place meat on a tray leaving a one inch space between each cube and place in freezer until firm but not frozen, about fifteen minutes. Transfer half of meat to bowl of food processor and pulse until meat is roughly ground and no pieces larger than 1/4-inch remain, about 10 one-second pulses. Transfer meat to a bowl. Repeat with remaining meat. Set aside.
- While meat chills, place rice in an empty 12-inch skillet and heat over medium-high heat shaking constantly until rice is golden brown and a nutty popcorn-like aroma emerges, about 6 minutes. Transfer to mortar and pestle and grind until it has the texture of cracked black pepper. Alternatively, grind in a spice grinder. Set aside.
- Add oil and shallots to now-empty skillet and cook over medium-low heat, stirring constantly until shallots are golden brown, about 5 minutes. Drain shallots and discard oil but do not wipe out pan.
- Add pork, 1 tablespoon fish sauce, and 2 tablespoons water to pan. Cook, stirring frequently until pork is just cooked through but not browned at all, about 6 minutes. Transfer to a large bowl and allow to cool five minutes. Add remaining fish sauce, scallions, basil, cilantro, mint, half of chili, lime juice, sugar, and toasted rice powder. Toss with hands and taste for seasoning, adding more chili if higher heat is desired.
- Just before serving, add fried shallots and toss again. Granish with pork rinds and chili. Serve immediately with cabbage or lettuce on the side.
Nutrition Facts : Calories 528 kcal, Carbohydrate 20 g, Cholesterol 75 mg, Fiber 2 g, Protein 25 g, SaturatedFat 6 g, Sodium 1469 mg, Sugar 9 g, Fat 39 g, ServingSize serves 4 as an appetizer, UnsaturatedFat 0 g
PORK LARB WITH FRESH HERBS
Based on a recipe from the Spirit House Cook Book. Done with small lettuce leaves makes a great appetiser for a party. This is usually part of a Thai meal. From The lettuce down, these are the garnishes, not to be put and mixed with the mince.
Provided by Latchy
Categories Pork
Time 22m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in wok and stir fry the pork until cooked, about 6-7 minutes (drain any fat).
- Remove from heat and mix in the remaining ingredients, put in a nice bowl. Arrange the garnishes around the bowl on a nice platter. Diners just help themselves to the lettuce leaves and pork, plus garnishes.
Nutrition Facts : Calories 614.9, Fat 48, SaturatedFat 12.4, Cholesterol 90.2, Sodium 1405.4, Carbohydrate 18.5, Fiber 4.8, Sugar 4.3, Protein 31.2
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PORK LARB RECIPE (LARB MOO) - A REAL ISAAN-STYLE THAI RECIPE
From makethatdish.com
Cuisine ThaiCategory Main Course, SaladServings 2Estimated Reading Time 9 mins
- Cook the pork - crumble with your fingers into a pan set over a medium heat (the pan does not need to be non-stick, but no harm if it is). Stir as it begins to cook, further breaking it up with your spoon (you will find that all of the pieces of meat will separate during the cooking process). Eventually, the meat will turn opaque and juices will begin to be produced.
- As soon as you can see no more uncooked meat, turn off the heat. You should be left with some of the juices.
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