Larb Moo

Name: Larb Moo
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 400 g minced pork; 2 tbsp toasted rice powder; 3 tbsp lime juice; 2 tbsp fish sauce; 1 handful mint and sawtooth coriander; 2 shallots; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Larb Moo hails from Isaan, a region in northeastern Thailand known for its bold, rustic flavors and communal meals. This home-style version is crafted with the instincts of a seasoned Thai family cook, balancing ingredients by feel rather than precise measurements. It's a dish that brings the community together, often shared at informal gatherings where the food is passed around, and laughter fills the air.

The taste of Larb Moo is a vibrant symphony of salty, sour, and fresh notes. The juiciness of minced pork is enriched by fat, while the toasted rice powder adds a subtle nuttiness. Lime juice and fish sauce introduce a sharp, tangy edge, counterbalanced by the cool, aromatic herbs of mint and sawtooth coriander. Shallots provide a sweet, pungent crunch, making each bite lively and refreshing.

Ingredients

400 gminced pork
2 tbsptoasted rice powder
3 tbsplime juice
2 tbspfish sauce
1 handfulmint and sawtooth coriander
2shallots
to tastefine sea salt

Method

Start by finely slicing the 2 shallots and setting them aside. Pick the leaves from the handful of mint and sawtooth coriander, then roughly chop them. Keep these herbs separate and cool until needed, as they will be added fresh to the dish.
In a large skillet or wok, add the 400 g of minced pork. Cook over medium-high heat, breaking it up with a wooden spoon. Stir occasionally until the pork turns opaque and releases its juices, which should take about 5 to 7 minutes. The pork should be fully cooked with no pink remaining.
Once the pork is cooked, remove the skillet from the heat. Immediately add 2 tbsp of toasted rice powder, 3 tbsp of lime juice, and 2 tbsp of fish sauce to the pork. Stir well to combine, ensuring the rice powder coats the pork evenly and the lime juice and fish sauce are well distributed.
Add the sliced shallots to the pork mixture while it is still warm. The residual heat will soften the shallots slightly, releasing their sweetness without losing their crunch. Season with fine sea salt to taste, adjusting as needed to balance the flavors.
Gently fold in the chopped mint and sawtooth coriander. Toss the mixture lightly to ensure the herbs are evenly distributed without bruising them. The fresh herbs should remain vibrant and aromatic.
Serve the Larb Moo immediately. Traditionally, it is enjoyed with sticky rice or fresh vegetables, but you can also serve it with bread for a modern twist. The dish should be warm, aromatic, and bursting with fresh, tangy flavors.