August 10, 2015

Mom’s Larb Moo (Ground Pork Salad)

larb_moo

Info

I’ve been eating this since I was a wee little angel – it’s one of the few Thai things my mom would make that didn’t include a face.

If you ever go out for Thai food, I’m absolutely positive you’ve had this wonderful little dish, probably made with minced chicken. While chickens are cute and all, they don’t quite provide the fat content I look for when ordering a salad 

Thais loooove the pairing of spicy and tart ingredients in recipes that can be completely adjusted for personal taste. Feel free to add to the amounts of chili (roasted, ground THAI chili powder! Not chili flakes you put on your pizza or the chili powder you put in your chili), lime juice and fish sauce after tasting, and serve with some wedged cabbage, sticky rice and whole bird’s eye chilies to take small bites out of along the way…if you so dare.

And for the record, beef in Thai is not “oink”. 

Enjoy! 

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M70-201 test
117-101 test
810-420 test
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C4040-221 test
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350-029 test
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C_THR12_66 test
117-102 test
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M70-301 dumps
70-489 dumps
220-802 dumps
700-501 dumps
050-SEPROAUTH-02 dumps
M70-101 dumps
70-458 dumps
CCD-410 dumps
70-341 dumps
70-464 dumps
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N10-005 dumps
1Z0-061 dumps
EX300 dump
1Z0-060 dump
MB2-701 dump
70-467 dump
EX200 dump
350-001 dump
700-505 dump
640-911 dump
M70-301 dump
70-489 dump
220-802 dump
700-501 dump
050-SEPROAUTH-02 dump
M70-101 dump
70-458 dump
70-464
70-680
74-335
350-018
C_TFIN52_66
HP0-J73
70-687
ICBB
70-457
N10-005
1Z0-061
220-801
70-465
C4090-958
MB6-700
OG0-093
646-206
EX0-001
70-413
M70-201
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C4040-221
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350-029
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70-341 dump
70-464 dump
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C_TFIN52_66
HP0-J73
70-687
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70-457
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1Z0-061
220-801
70-465
C4090-958
MB6-700
OG0-093
646-206
EX0-001
70-413
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117-101
810-420
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C4040-221
1Z0-599
350-029
820-421
C_THR12_66
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646-206 exams
EX0-001 exams
70-413 exams
M70-201 exams
117-101 exams
810-420 exams
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C4040-221 exams
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C_TFIN52_66 exams
HP0-J73 exams
70-687 exams
ICBB exams
70-457 exams
N10-005 exams
1Z0-061 exams
220-801 exams
70-465 exams
C4090-958 exams
MB6-700 exams
CCD-410
70-341
70-464
70-680
74-335
350-018
C_TFIN52_66
HP0-J73
70-687
ICBB
70-457
N10-005
C_TFIN52_66
HP0-J73
70-687
ICBB
70-457
N10-005
1Z0-061
220-801
70-465
C4090-958
MB6-700
C4040-221
1Z0-599
350-029
820-421
C_THR12_66
117-102
70-342
70-460
74-338
MB6-871
200-101
70-484
C2090-303
MB6-886
C_TAW12_731
400-101
MB2-702
70-487
70-243
VCP-550
70-414
70-466
100-101
JN0-102
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70-484
C2090-303
MB6-886
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70-461
70-462
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MB5-705
C_TADM51_731
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70-487
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70-466
100-101
JN0-102
VCP550
640-554
70-331
EX300
1Z0-060
MB2-701
70-341 test
70-464 test
70-680 test
74-335 test
350-018 test
C_TFIN52_66 test
HP0-J73 test
70-687 test
ICBB test
70-457 test
N10-005 test
1Z0-061 test
220-801 test
70-465 test
C4090-958 test
MB6-700 test
OG0-093 test
646-206 test
EX0-001 test
70-413 test
M70-201 test
117-101 test
810-420 test
C2180-276 test
C4040-221 test
1Z0-599 test
350-029 test
820-421 test
C_THR12_66 test
117-102 test
70-342 test
70-460 test

Ingredients

  • 1 tablespoon uncooked white rice
  • 4 garlic cloves, peeled and roughly chopped
  • 1 whole shallot, peeled and quartered
  • 1 fresh kaffir lime leaf (you can get it at a Thai market), roughly chopped
  • one 3-inch piece lemongrass (from a whole stalk; white and pale green parts only
  • 1/4 cup water
  • 1 pound ground pork (or chicken!)
  • 1 teaspoon chicken bouillon powder
  • 1 teaspoon Thai roasted chili powder
  • juice of half a lime (1 1/2 talespoons)
  • 1 tablespoon fish sauce
  • roughly chopped mint, scallions, and cilantro to taste
  • cabbage wedges, bird's eye chillies and Thai sticky rice, for serving

Directions

Roast the rice in a small nonstick pan over medium heat, shaking the pan often, until the rice is nice and brown and toasty, 5-6 minutes. Transfer the rice to a mortar and pestle and grind it up until you are pretty much over it (it should be a relatively fine powder). Transfer the rice into a little bowl and set aside (you can also make a larger quantity of toasted rice and store it in a sealed container for a couple of weeks).  

Add the garlic, shallots, kaffir lime leaf, and lemongrass to the same pan, add a little but of water and roast them in the pan until they softens and it appears you have fucked up and burned it, like the photo above, 3-4 minutes.  Transfer to your trusty mortar and pestle, grind to a paste, and set aside.

Heat the water in a large non-stick pan over medium-high heat, add the pork and cook, breaking up the meat with a wooden spoon until it is cooked through and begins to brown, 5-6 minutes. Add the bouillon powder and reserved garlic-shallot paste, stir stir, stir, and cook until brown and juicy, another 3-4 minutes.

Remove from the heat and stir in the reserved roasted rice powder, thai chili powder, lime juice and fish sauce. Stir in the mint, scallions, and cilantro. Serve with cabbage, chilies, and sticky rice.

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