Name: Authentic Thai Larb Recipe Larb Moo What Great Grandma Ate
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb ground pork; 2 tablespoons cooking oil; 3 cloves garlic, minced; 1 shallot, finely sliced; 2 stalks lemongrass, white part only, finely chopped; 3-4 Thai bird's eye chilies, finely chopped (adjust to taste); 2 tablespoons fish sauce; 3 tablespoons lime juice; 1 tablespoon roasted rice powder; 2 tablespoons fresh cilantro, chopped; 2 tablespoons green onions, chopped; Fresh lettuce leaves, for serving; Sticky rice, to accompany (optional)

Instructions

Heat a pan over medium-high heat and add the cooking oil. Once the oil is hot, add the minced garlic and shallot. Sauté until fragrant and translucent, about 2 minutes.
Add the ground pork to the pan and break it apart with a spatula. Cook until the pork is browned and cooked through, about 5-7 minutes.
Stir in the lemongrass and Thai bird's eye chilies. Cook for an additional 2-3 minutes to allow the flavors to meld together.
In a small bowl, combine the fish sauce and lime juice. Pour the mixture over the cooked pork and stir well to combine. Let it simmer for another 2-3 minutes.
Remove the pan from the heat and sprinkle the roasted rice powder over the larb. Mix it in thoroughly to ensure all the ingredients are evenly coated.
Add the fresh cilantro and green onions to the larb, giving it a final stir to incorporate the herbs throughout the dish.
Serve the Larb Moo in a large bowl, garnished with extra cilantro and green onions. Accompany with fresh lettuce leaves for wrapping and sticky rice on the side, if desired.

Ingredients

Instructions

Nutrition Facts