Larb Moo

Method

1. 01

   Toast the rice evenly

   Toast dry glutinous rice in a small pan over medium-low heat for 10–12 minutes, shaking every 20 seconds, until uniformly deep gold and nutty with no black grains. Cool completely.

   

2. 02

   Grind a coarse rice powder

   Pound or grind cooled rice to a coarse sandy powder with a few pinhead pieces, not fine flour. Measure 18 g for the larb and keep the remainder airtight for another use.

   

3. 03

   Cook pork gently with its juices

   Put pork and 60 ml water in a wide pan over medium heat. Break into 8–10 mm crumbles and stir 5–7 minutes until no pink remains, juices are clear, and every portion reaches at least 71°C; leave 30–45 ml cooking liquid in the pan.

   

4. 04

   Season away from the burner

   Remove the pan from heat and wait 1 minute. Stir in lime juice, fish sauce, chile flakes, and 18 g toasted rice powder; mix 30 seconds until the liquid lightly clings to the pork.

   

5. 05

   Fold in shallot and herbs

   When the pork is warm but no longer steaming hard, fold in shallots, scallions, cilantro, and mint for 20 seconds. Taste one spoonful and adjust only with up to 5 ml lime juice or fish sauce.

   

6. 06

   Serve warm with crisp vegetables

   Transfer immediately to a shallow plate, spoon over any seasoned juices, and surround with clean dry cabbage leaves and cucumber. Serve warm, not refrigerator-cold, within 30 minutes.