Larb Moo — Isan Minced Pork Salad

Name: Larb Moo — Isan Minced Pork Salad
Total time: 30 min
Yield: 3
Cuisine: Thai (Isan)
Ingredients: 400 g Minced pork; 3 tbsp Raw glutinous (sticky) rice; 60 ml Water or light stock; 2.5 tbsp Fish sauce; 4 tbsp Lime juice; 1.5 tsp Roasted chilli flakes (prik pon); 4 Shallots, sliced thin; 3 Spring onions, sliced; 1 large handful Mint leaves; 1 handful Coriander leaves, chopped; Sticky rice, cabbage wedges, long beans and cucumber, to serve

Minced pork poached in its own juices, then dressed cold with lime, fish sauce, chilli, a mountain of mint — and toasted ground sticky rice, the nutty grit that makes larb larb.

出典

レシピ提供 Isan (northeastern Thai) kitchens · 🏺 伝統 · Northeastern Thailand — an ethnically Lao region whose food travelled to Bangkok with its migrant workers

Isan / Lao origin · traditional dish — Filed honestly rather than claimed as Thai. The cited article records larb as originating in Laos, where it is the national dish, and states that it influenced the cuisines of neighbouring northeastern and northern Thailand — Isan and Lanna — which share historical ties with the old Lan Xang kingdom. It confirms the defining components: minced meat, commonly pork, chicken, beef, duck or fish, seasoned with lime juice, fish sauce, roasted ground rice and fresh herbs such as mint, with chilli for heat, served at room temperature with sticky rice and raw vegetables. It also documents nam tok as a variation using sliced grilled meat. No cook is credited because none is verifiable. Quantities and method here are this book's own.

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Mark Wiens What Great Grandma Ate Home Cooking with Somjit

⏱ 30 分🍽 3人分🔥 320 kcal🇹🇭 タイ🌶️🌶️🌶️

乳製品不使用ナッツ不使用

作り方

Make the khao khua first. Toast the raw sticky rice in a dry pan over medium-low heat, shaking constantly, for 10–12 minutes until every grain is the colour of weak tea and the kitchen smells like popcorn.
💡 Pale rice gives nothing. Take it further than feels safe — deep golden brown, right up to the edge of burnt. That is where the smell lives.
Tip the toasted rice into a mortar and pound it to a coarse, sandy powder — some grit is correct, flour is not. Set it aside.
💡 A spice grinder works in short pulses. Grind it too fine and it dissolves into the dressing instead of crunching.
Put the pork and water in a cold pan, turn the heat to medium, and break the meat up as it warms. Cook for 5–6 minutes until it is just cooked through and swimming in a little of its own liquid.
💡 Poached, not fried. Larb is not a stir-fry — browning the meat gives it a roasted flavour that fights the lime and mint.
Take the pan off the heat and let it cool for 5 minutes — warm, not hot. Larb is dressed at body temperature.
Add the fish sauce, lime juice and chilli flakes and stir. Then fold in the shallots, spring onions and 2 tbsp of the khao khua.
Taste and adjust — sour should be the loudest note, salt second, heat third. Fold in the mint and coriander last, tip onto a plate and dust with the remaining khao khua.
Serve with warm sticky rice and a plate of raw vegetables. Pinch off rice, flatten it slightly, and use it as a scoop.

💡 コツ

Make double the khao khua and keep it in a jar. It goes into nam tok, into jaew dipping sauce, and it lifts almost any Isan dish — but it loses its smell after about two weeks.
Larb gai (chicken) is made exactly the same way and is fully halal. Beef, duck and fish larb are all documented too — fish larb is pounded to a paste first and traditionally uses galangal instead of lime.
Nam tok is the same dressing on sliced grilled steak instead of mince. If you have made larb, you have already made nam tok.
Do not serve it hot. Larb sits at room temperature by design — the mint and lime read as flat and cooked when the plate is steaming.