I love this salad. Whenever I go to Golden Mile Complex, I’ll happily order to eat with sticky rice (kaho niao). Upon eating I’d break out in waterfalls of sweat…happily, of course, because of the chillis – pound and ground – into the sauce.
Amazingly, this salad is easy as ABC to make, and remarkably healthy to boot. No oil or frying needed at all. Try… it’s worth the chop, slice, dice and waterfalls of sweat.
30 min to prep; 15 to cook
- Minced pork
- Lime Leaves
- Mint Leaves
- Thai Chillis
- Fish sauce
- 1 handful of Rice
- Finely chop your shallots, lime leaves, cilantro, mint leaves, Lemongrass and Thai chillis
- Take another bunch of Thai Chillis. Pound it into a paste. Make enough for 2 tablespoons.
- Slice the liver finely
- Mix up liver and pork with the Lemongrass. Set aside for a while.
- Toast the rice until it’s brown. Ground it into a powder
- Boil water
- Put the liver and pork mixture into the boiling water. Cook it throughly. Personally I prefer my liver a little raw.
- Drain the meat. Set aside.
- Making the sauce: Mix and mash fish sauce, chilli paste, and the chopped up herbs together. Taste. It should be spicy, salty, and fresh at the same time. Add sugar to even out the saltiness and spiciness. Keep mixing and tasting until the sauce your tastebuds are happy.
- Mix the meat into the sauce.
- Add rice powder. It should give the salad a nice nutty flavour.
- Throw in a handful of chopped chillis.
- Viola! Larb Moo for your Issan fix!
- You don’t really need alot of sauce.
- You control the spiciness. Add as much or as few chillis as you want.
- The rice powder is the secret ingredient
- You can substitute pork for any other meats or offal
- I didn’t give any measurements because it’s a matter of taste. Thai food should sweet, sour, spicy and salty at once. It’s all balanced according to your tastebuds.