Larb Moo

Larb (sometimes spelled laab or laap) is the national dish of Laos and a cornerstone of Isan cuisine in northeast Thailand. This minced meat salad dressed with lime juice, fish sauce, toasted rice powder, and fresh herbs is served at room temperature, making it both refreshing and intensely flavourful. The toasted rice powder — khao khua — is the dish's secret weapon, adding a nutty, slightly smoky texture that thickens the dressing and clings to every morsel.

Serves: 4

Ingredients

• 500g (1.1 lbs) minced pork
• 3 tbsp uncooked jasmine rice
• 5 tbsp lime juice (about 3 limes)
• 3 tbsp fish sauce
• 1–2 tsp roasted chilli flakes (prik pon)
• 4 shallots, thinly sliced
• 4 spring onions (scallions), sliced
• Large handful fresh mint leaves
• Large handful fresh coriander (cilantro)
• 1 stalk lemongrass, very finely sliced (tender inner part only)
• Sticky rice or steamed rice, to serve
• Fresh vegetables (cucumber, cabbage wedges) to serve alongside

Instructions

1. Make toasted rice powder: dry-toast the uncooked rice in a dry pan over medium heat 8–10 minutes, stirring constantly, until deep golden and nutty-smelling. Cool completely, then grind to a coarse powder in a spice grinder or mortar. Set aside.
2. Cook the pork in a dry pan over medium-high heat, breaking it up as it cooks, 5–7 minutes until just cooked through with no pink remaining. Remove from heat and allow to cool slightly — it should be warm, not hot, when you dress it.
3. Combine lime juice, fish sauce, and chilli flakes in a large bowl. Add the warm pork and toss immediately.
4. Add shallots, spring onions, lemongrass, 2 tbsp of the toasted rice powder, and most of the herbs. Toss well.
5. Taste and adjust — larb should be a vibrant balance of sour, salty, and spicy. Scatter remaining herbs on top. Serve immediately with sticky rice and fresh vegetables.

Cook's Notes: The toasted rice powder is essential — do not skip it or substitute. Make a large batch and store in a jar for weeks. Larb waits for no one: serve immediately after dressing, as the herbs wilt quickly. For a richer version, add a splash of pork stock when cooking the meat.