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Thai style larb moo

Our Thai style larb moo is a perfect balance of flavour and spiciness. Known as larb gai in Thailand, this quick and fragrant minced pork salad is a refreshingly tasty meal and works really well with the crisp iceberg lettuce and crunchy peanuts.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

Thai style larb moo (minced pork salad)

  • 500g pork mince
  • 3 tablespoons peanut or vegetable oil
  • 6 red shallots or 2 small red onions, finely chopped
  • 2 medium garlic cloves, finely sliced
  • 2 small hot red chillies, finely chopped or 2 teaspoons (or to taste) dried chilli
  • 1 stalk lemon grass (white part only), very finely chopped or grated
  • ¼ cup fish sauce
  • ¼ cup lime juice
  • 2 tablespoons palm sugar, finely grated or 1 tablespoon caster sugar
  • ½ cup packed coriander leaves
  • ½ cup packed mint leaves, torn

to serve

  • ½ large iceburg lettuce, cut in 4 wedges
  • 2 tablespoons crushed toasted unsalted peanuts (optional)
  • extra mint leaves

Heat 1 tablespoon of the oil in a wok on a very high heat. Add the shallot and stir occasionally until just golden (2-3minutes). Remove with a slotted spoon and set aside. Pour the rest of the oil to the wok and allow to get really hot. Add the minced pork and stir continuously until pork is cooked through and just starting to brown (about 3-5 minutes). Add the garlic, lemon grass, and chilli and cook for another 2 minutes. Return the shallots to the pan and add the seasoning ingredients, the fish sauce, sugar and lime, to taste (it should taste sweet, sour and salty) Remove from the heat and allow to cool slightly. Just before serving stir through mint and coriander leaves, serve with lettuce wedges scattered with crushed peanuts, fried shallot and extra coriander and mint leaves. Serves 4.

Thai style Larb Moo
Thai style Larb Moo
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Thai style larb moo
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