Larb Moo, Isan Pork Salad with Toasted Rice and Mint

What you need

• 3 tbsp uncooked sticky rice, or jasmine rice
• 500 g (1 lb) ground pork, not too lean
• 60 ml (1/4 cup) water
• 3 tbsp fish sauce, divided
• 60 ml (1/4 cup) lime juice, freshly squeezed, about 2 limes
• 1 1/2 tsp roasted chilli flakes, or to taste
• 2 shallots, thinly sliced
• 2 green onions, sliced
• 1 handful cilantro, roughly chopped, stems and leaves
• 1 handful mint leaves, torn if large
• lettuce leaves, cucumber and long beans, to serve
• cooked sticky rice, to serve

Method

Restated from the original video

1. 1

   Put the rice in a dry frying pan over medium heat. Stir often until the grains are deep golden and smell nutty, 6-10 min.

2. 2

   Let the toasted rice cool for a few minutes, then grind it in a mortar or spice grinder to a coarse, slightly gritty powder.

3. 3

   Pour the water into a wide pan and bring it to a simmer over medium heat.

4. 4

   Add the pork and 1 tsp of the fish sauce. Stir constantly and break up the lumps until the meat is cooked through with no pink left, 5-7 min.

5. 5

   Take the pan off the heat. Tip off most of the fat if there is a lot.

6. 6

   Stir in the shallots so they wilt slightly in the warm meat.

7. 7

   Season with the lime juice, chilli flakes and the rest of the fish sauce. Sprinkle in 2 tbsp of the ground rice and mix well.

8. 8

   Fold in the green onions, cilantro and most of the mint.

9. 9

   Taste: it should be sour, salty and hot. Adjust with more lime, fish sauce or chilli flakes.

10. 10

    Pile onto a plate, scatter with the rest of the mint and the last of the ground rice. Serve warm or at room temperature with raw vegetables and cooked sticky rice.

Imported from hot-thai-kitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.