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Part 2: Recipe for Larb Moo (Thailand)

Posted on August 05 2016

While on our trip along the great Royal Route through Thailand and Cambodia, we ate many versions of Larb Moo, which is a minced pork thai salad. It's deliciously tangy, spicy and somewhat sweet, and just perfect on a hot summer day. Well, in my book, it's really just perfect for any mid-day meal all year round. My parents are vegetarian and i've made this with minced tofu and omitting the fish sauce. Results were just as tasty. Let me know in the comments below, how this turns out for you! 
Recipe: Larb Moo
1 lb. ground pork or chicken (or tofu)
1 red onion, thinly sliced
3 stalks, green onion, sliced
2-3 teaspoons red chili flakes
1 teaspoon ground black pepper
1/4 cup minced cilantro
1/4 cup mint leaves (whole)
3 tablespoons uncooked jasmine rice, toasted and ground into a coarse powder
for the sauce:
4 tablespoons fish sauce (omit if making a vegetarian version; instead use soy sauce to taste)
4 tablespoons lime juice (approximately 3 limes)
4 teaspoons palm sugar (or regular sugar)
In a pot, add the ground pork and cook until done. Add the red and green onions until the red onions are translucent. Remove from heat. Add the cilantro, red chili flakes and pepper. Stir in the sauce and mint leaves, and finally add the toasted jasmine rice powder. Give it a good stir. Can be eaten alone or wrapped in lettuce cups, which is my version and not how it is traditionally served. 


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