Larb Moo (Spicy Minced Pork Salad)

Ingredients

• 1 lb ground pork
• 1/4 cup water
• 3-4 tbsp fish sauce
• 3 tbsp fresh lime juice
• 2 tbsp toasted sticky rice powder (khao kua)
• 1-2 tsp dried chili flakes (to taste)
• 2 shallots
• 4 green onions
• 1/2 cup fresh cilantro
• 1/4 cup fresh mint leaves
• 1 head lettuce leaves (e.g., butter lettuce, romaine)
• 1 cucumbers
• 4 servings sticky rice

Instructions

1. In a medium skillet or wok, combine 1 lb ground pork and 1/4 cup water. Cook over medium heat, breaking up the pork with a spoon, until the water has evaporated and the pork is cooked through and lightly browned, about 8-10 minutes.
2. Drain any excess fat from the cooked pork and transfer it to a large mixing bowl. Allow the pork to cool slightly.
3. While the pork cools, prepare the vegetables: thinly slice 2 shallots, thinly slice 4 green onions, and roughly chop 1/2 cup fresh cilantro and 1/4 cup fresh mint leaves.
4. In a small bowl, whisk together 3-4 tablespoons fish sauce, 3 tablespoons fresh lime juice, 2 tablespoons toasted sticky rice powder (khao kua), and 1-2 teaspoons dried chili flakes to create the dressing.
5. Pour the prepared dressing over the slightly cooled pork in the large mixing bowl. Toss thoroughly to coat the pork evenly.
6. Add the sliced shallots, green onions, fresh cilantro, and fresh mint leaves to the bowl with the pork. Gently toss until all ingredients are well combined.
7. Taste the Larb Moo and adjust seasoning if necessary, adding more fish sauce for saltiness, lime juice for sourness, or chili flakes for heat to your preference.
8. Serve the Larb Moo immediately at room temperature, accompanied by crisp lettuce leaves (such as butter or romaine) for scooping, sliced cucumbers, and a side of sticky rice.

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