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

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, thai minced pork salad (larb moo ลาบหมู). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Thai minced pork salad (larb moo ลาบหมู) is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Thai minced pork salad (larb moo ลาบหมู) is something that I’ve loved my whole life. They are nice and they look fantastic.

Spicy Minced Pork Salad. ลาบหมู ( Larb Moo ). One Thai food group that is often overlooked by westerners is salad. Of course most of you are familiar with Som Tom, our delicious green Papaya Salad, but did you know that we have a delicious minced meat salad call.

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

Laab ลาบหมู (ground pork and mint salad). Serve with some fresh crunchy vegetables and sticky rice, see recipe! Inspired by my recent travels to Thailand, here is a recipe for the classic dish, larb, a sort of ground meat salad. It's home to all sorts of bold, spicy food, one of which—larb, a sort of ground meat salad—is my standard order whenever I go to Thai restaurants.

Steps 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.

Recipe for Laab Moo or Thai Minced Pork Salad (ลาบหมู) from BrassWok Thai cooking class near Laguna, Phuket. In a pan, add minced pork or chicken and water and cook over medium heat. While the temperature of the pan rises you should persistently break up the meat and mix well with the water. 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.

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