📝 About This Recipe
Transport your taste buds to the vibrant streets of Northeastern Thailand with this authentic Larb Moo. This exhilarating entrée salad balances the 'Big Four' of Thai flavors: salty fish sauce, sour lime juice, spicy chilies, and the essential nutty crunch of toasted rice powder. Light yet incredibly satisfying, it’s a masterclass in texture and aromatic freshness that defines the soul of Isan cuisine.
🥗 Ingredients
The Toasted Rice Powder (Khao Khua)
- 2 tablespoons Uncooked glutinous (sticky) rice (jasmine rice can be used as a substitute)
The Protein Base
- 1 pound Ground pork (pork shoulder or 80/20 lean-to-fat ratio is best)
- 1/4 cup Water or chicken stock (for poaching the meat)
The Dressing and Aromatics
- 2-3 tablespoons Fish sauce (high quality, like Megachef or Red Boat)
- 3 tablespoons Fresh lime juice (approximately 1.5 to 2 limes)
- 1-2 tablespoons Thai dried chili flakes (Prik Bon) (adjust to your heat preference)
- 1/2 teaspoon Palm sugar (finely shaved; optional to balance acidity)
- 3-4 pieces Shallots (thinly sliced into rounds)
- 1/2 cup Fresh mint leaves (hand-torn)
- 1/4 cup Cilantro (roughly chopped)
- 2 stalks Green onions (thinly sliced)
- 2-3 leaves Culantro (optional, finely chopped for extra depth)
For Serving
- 1/4 head Green cabbage (cut into wedges)
- 4-5 pieces Long beans (raw, cut into 3-inch lengths)
- 1 piece Cucumber (sliced into rounds)
- 2 cups Sticky rice (steamed and kept warm)
👨🍳 Instructions
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1
Start by making the Khao Khua (toasted rice powder). Place the raw glutinous rice in a small dry skillet over medium-low heat.
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2
Toast the rice for 5-8 minutes, shaking the pan constantly, until it turns a deep golden brown and smells nutty (like popcorn). Be careful not to burn it.
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3
Transfer the toasted rice to a mortar and pestle or a spice grinder. Grind until it becomes a coarse powder. Set aside.
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4
In a medium pot or skillet, add the 1/4 cup of water (or stock) and bring to a simmer over medium-high heat.
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5
Add the ground pork to the pot. Use a wooden spoon to break the meat into very small crumbles as it cooks.
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6
Cook the pork for 3-5 minutes until just cooked through. Avoid overcooking to keep the meat juicy. Remove from heat immediately, keeping the small amount of residual liquid in the pot.
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7
While the meat is still warm, add the fish sauce, lime juice, palm sugar (if using), and dried chili flakes directly into the pot.
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8
Stir well to incorporate the flavors. The warmth of the meat will help melt the sugar and bloom the chili flakes.
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9
Add the sliced shallots, green onions, and culantro (if using). Toss gently to combine.
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10
Add 1.5 tablespoons of your prepared toasted rice powder. Save the remaining powder for a final garnish.
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11
Fold in the fresh mint and cilantro leaves. Do this quickly so they don't wilt too much from the heat.
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12
Taste the Larb. It should be a punchy balance of salty, sour, and spicy. Adjust with more lime or fish sauce if needed.
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13
Transfer to a serving platter and sprinkle the remaining toasted rice powder over the top for maximum crunch.
💡 Chef's Tips
Never skip the toasted rice powder; it provides the signature smoky flavor and thickens the dressing slightly. Always use fresh lime juice; bottled juice lacks the bright floral notes required for an authentic Larb. Poach the meat in a small amount of liquid rather than frying it in oil to achieve the traditional tender texture. If you prefer a different protein, you can easily substitute ground chicken, turkey, or even finely chopped mushrooms for a vegetarian version. Add the herbs and toasted rice powder at the very last second before serving to keep the herbs bright and the rice crunchy.
🍽️ Serving Suggestions
Serve with a side of warm Thai sticky rice to soak up the zesty dressing. Pair with cold, crunchy vegetables like raw cabbage wedges, long beans, and cucumber slices to balance the heat. A side of 'Som Tum' (Green Papaya Salad) makes for a complete and traditional Isan meal. An ice-cold Thai lager or a crisp Riesling helps cut through the spice beautifully. For a low-carb option, serve the Larb in large butter lettuce cups.