Larb Moo (Minced Pork Spicy Salad)
Larb Moo (Minced Pork Spicy Salad)

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, larb moo (minced pork spicy salad). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Larb Moo (Minced Pork Spicy Salad) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Larb Moo (Minced Pork Spicy Salad) is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have larb moo (minced pork spicy salad) using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Larb Moo (Minced Pork Spicy Salad):
  1. Get 250 g Minced pork
  2. Take 2-3 Tbsp crushed toasted rice
  3. Prepare Half red onion (finely chopped)
  4. Take 1 Lime
  5. Get 1-2 Tbsp fish sauce
  6. Get 1/4 Tsp sugar or to your taste
  7. Get Crushed chilli flakes to your taste
  8. Get Coriander
  9. Take Mint
  10. Take 200 ml water
  11. Prepare Dried chillies (optional)
Steps to make Larb Moo (Minced Pork Spicy Salad):
  1. Making Crushed toasted rice by dry toast the rice then crush it in mortar & pestle.
  2. Prepare all ingredients
  3. Optional: toast dry chillies in a little oil until they smell nice. Don’t burn them.
  4. Add minced pork & water into the sauce pan and cook the pork until it’s just cooked. Or you can add minced pork into the boiling water. It won’t take long to cook and don’t cook it too long as the pork will be tough. When it’s cooked turn off the heat. Then drain the water out of the pan and leave only around 2 Tbsp of cooking water in the pan with the pork.
  5. Add lime juice, fish sauce, pinch of salt, sugar and crushed toasted rice. Mix them.
  6. Add red onion, chilli flakes, coriander, mint and toasted dry chillis in the pan. Mix them together.
  7. Now it’s ready to be served.

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