Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, thai minced pork salad (larb moo ลาบหมู). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Heavy craving means I have to do it. Haven't been eating this for far too long. Spicy, sour and deliciously juicy minced pork really gets me on my feet.
Thai minced pork salad (larb moo ลาบหมู) is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Thai minced pork salad (larb moo ลาบหมู) is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have thai minced pork salad (larb moo ลาบหมู) using 16 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Thai minced pork salad (larb moo ลาบหมู):
- Take 500 g mince pork
- Get 1 tablespoons vegetable oil (or any oil for cooking the mince pork)
- Get 1 large red onion, thinly sliced
- Make ready 10 red or mixed colour plum tomatoes, cut in half
- Get 1/4 cup mint leaves, roughly chopped
- Make ready Half a cucumber, peeled and thinly sliced, (optional)
- Get 1-2 tablespoons toasted rice or white sesame seeds, (not toasted) for garnish
- Prepare For the sauce:
- Make ready 7-8 fresh chillis, thinly sliced
- Make ready 2 tablespoons Thai fish sauce (Nam Pla)
- Get Juice of 1 lemon or lime (depending on preference)
- Make ready 1 tablespoon palm sugar (add more or less depending on preference)
- Take 1/3 cup water (room temperature)
- Take For serving:
- Get 2 baby gem lettuce (each leaf separated)
- Take 3-4 slices lime or lemon wedges (for serving)
Instead of serving a meat-heavy plate with lettuce on the side, she tosses the What worked: Between the crunch of the roasted rice powder, the sweetness of the ground pork, and the tang of the fish sauce and lime juice sauce. Minced pork in combination with lemongrass, coriander and classic Thai seasoning. 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.
Steps to make Thai minced pork salad (larb moo ลาบหมู):
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Watch this Thai cooking class VDO to learn how to make Spicy Minced Pork Salad (Laab Moo). For more information on Kata Rocks go to www.katarocks.com Our Thai… This salad of minced pork, fish sauce, and a host of spices is a classically Thai dish, with variations differing from region to region and house to house. In northeast Thailand and Laos, laab is made of minced meat lightly poached in broth, then dressed with chiles, fresh herbs, and roasted rice powder. 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.
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