Thai Larb (Lab Moo)

March 22, 2019
Created by Harmons
25 minutes
Serves 2
  • 5 Tbsp uncooked Thai sticky rice
  • 1 Tbsp vegetable oil
  • 1 lb ground pork
  • 1 shallot, chopped
  • 1/2-1 Tbsp chile flakes
  • 1/8 Tbsp sugar
  • 1/2 Tbsp fish sauce
  • 1-2 limes
  • 1 Tbsp chopped fresh cilantro
  • 3-5 green onions, chopped
  • 10 leaves fresh Thai basil

In a frying pan over low heat, add Thai sticky rice and toss, stirring often, until it turns golden yellow and smells like popcorn, about 15 minutes. Let cool. Place in a mortar and pound into a powder, transfer to a bowl and set aside.

In same pan over medium-high heat, add oil and pork and shallot, breaking pork into small pieces, and cooking until no longer pink, about 7 minutes. Remove from heat. Add 1 heaping tablespoon of toasted rice powder, chile flakes, sugar, fish sauce, and lime juice and toss to combine. Add cilantro and green onions and toss to combine. Garnish with basil and add more lime juice, if needed.