Larb = meat salad
Moo = Pork
Larb is eaten in Laos and in the Isan region of Thailand (North-East). It is super easy to make, very refreshing and can be served with Thai sticky rice as well!
You can make this with pork, beef, chicken, duck, fish or mushroom and tofu (veggie version).
Calories: 230 kcal | Protein: 18 g
2 gem lettuces (use outer layers)
1 red onion (finely diced)
3 tbsp oil (rapeseed or vegetable)
2 tsp ginger paste or 2 tsp fresh ginger
3 garlic cloves
500g minced pork (1 pack)
1 medium-sized carrot (grated)
2 tbsp soy sauce
3 tbsp fish sauce
50g brown sugar
2 tbsp lime juice (bottle or use 1-2 fresh limes)
1 tsp red pepper flakes (or less if too spicy)
3 spring onions (finely sliced)
1 handful of coriander (chopped)
¼ handful of mint
30g peanuts (chopped)
To serve: Sriracha, lime, grated carrots, coriander and mint
Gently pull the outer layers of the gem lettuce and run them under the tap to clean. Pick the ones without bruises, about the size of a hand and put them in the fridge to chill.
Heat oil in a large pan over medium heat. Add the onion and ginger to cook until soft (3-4 minutes). Add the garlic and cook for a minute.
Turn the heat up to high and add the minced pork, breaking the meat up until partially cooked (3 minutes). Add soy sauce, fish sauce, sugar, lime juice and red pepper flakes. Mix thoroughly.
Once the pork is cooked (5 minutes), adjust the TASTE and ADJUST. Then stir in ¾ of the grated carrot, green onions, coriander, mint and nuts. Turn off the heat.
Remove the gem lettuces from the fridge and scoop the meat mixture into individual cups.
Garnish with the remaining coriander, mint and carrots!