Thailand · Pork · No. 356
Thai-Style Pork Larb Salad (Larb Moo)
A single portion of Thai cooking, ready in 16 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste. It brings some heat.
Spicy
Method
- 1
Dry-fry the pork mince in a hot pan for 6–7 minutes, breaking it up, until cooked through and lightly browned.
- 2
Take off the heat and stir in the shallot, chilli flakes, fish sauce and lime juice.
- 3
Fold through the toasted rice powder, mint and coriander.
- 4
Taste and adjust the seasoning.
- 5
Spoon into lettuce leaves to serve.
