Simple Way to Make Award-winning Thai minced pork salad (larb moo ลาบหมู)

Hello everybody, hope you are having an amazing day today. Today, we're going to make a distinctive dish, Simple Way to Make Quick Thai minced pork salad (larb moo ลาบหมู). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Thai minced pork salad (larb moo ลาบหมู), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai minced pork salad (larb moo ลาบหมู) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Thai minced pork salad (larb moo ลาบหมู) is 2-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can have Thai minced pork salad (larb moo ลาบหมู) using 16 ingredients and 8 steps. Here is how you cook it.

Here is my version of the very popular Thai dish known as larb moo (ลาบหมู) which is Thai minced pork salad. I wanted this particular dish to be the first of the 25 recipes for my cookbook. This is by far one of my favourite Thai dishes. It has the perfect combination of spicy, sweet and sour taste as well as the freshness of a salad. The sauce is made in a pestle and mortar which I love using as it releases all of the lovely aromas from the fresh chillis. To accompany the larb moo, I often serve it along with side dishes such as Thai omelette which helps to cut through the spiciness. I have been eating this since childhood as my mum used to make it often at home. I really love this dish as it brings many happy memories. You could say its like my "Ratatouille" moment. #mycookbook #Thaifood #larbmoo #Thaiminceporksalad #spicy #week1 #cookbookproject

Ingredients and spices that need to be Prepare to make Thai minced pork salad (larb moo ลาบหมู):

1. 500 g mince pork
2. 1 tablespoons vegetable oil (or any oil for cooking the mince pork)
3. 1 large red onion, thinly sliced
4. 10 red or mixed colour plum tomatoes, cut in half
5. 1/4 cup mint leaves, roughly chopped
6. Half a cucumber, peeled and thinly sliced, (optional)
7. 1-2 tablespoons toasted rice or white sesame seeds, (not toasted) for garnish
8. For the sauce:
9. 7-8 fresh chillis, thinly sliced
10. 2 tablespoons Thai fish sauce (Nam Pla)
11. Juice of 1 lemon or lime (depending on preference)
12. 1 tablespoon palm sugar (or any sugar)
13. 1/3 cup water (room temperature)
14. For serving:
15. 2 baby gem lettuce (each leaf separated)
16. 3-4 slices lime or lemon wedges (for serving)

Instructions to make 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 into quarters and then thinly slice. 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 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). 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.

While that is certainly not the end all be guide to cooking quick and easy lunches it is very good food for thought. The expectation is that this will get your creative juices flowing so that you can prepare wonderful lunches for your family without having to complete too terribly much heavy cooking through the practice.

So that is going to wrap this up with this exceptional food Steps to Prepare Ultimate Thai minced pork salad (larb moo ลาบหมู). Thank you very much for reading. I'm confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!