If you’ve been to northern Thailand or Laos, you’ve probably had larb moo, or meat salad.What is larb Meat salad might not sound very appealing, but it’s incredible.Think: juicy minced pork, fish sauce, lime juice, roasted rice, and fresh herbs.

Paired with sticky rice balls, it’s absolutely addictive.It’s unofficially the national dish of Laos and incredibly popular in the Isan region of Thailand.Larb is classic street food, fast, easy, fun, and most importantly, delicious.

How to make larb Toast the rice.Use a small pan over medium low heat, shaking often, 2-3 mins.Then grind in a mortar and pestle or spice grinder.

Brown the pork.Using a skillet over medium high heat, brown the ground pork until it’s cooked to your desired doneness (we prefer it on the juicier side but some prefer it well cooked and dry).Stir in the rice powder and chili flakes.

Mix well to evenly coat the pork.Add the remaining ingredients.Sugar, fish sauce, lime juice, shallots, green onions, cilantro, and mint.

Mix well and adjust to taste.Enjoy hot over rice!   How to serve Larb is usually served with vegetables, lettuce to wrap, and sticky rice – so good! We had ours with both lettuce cups and sticky rice.Sticky rice recipe here! Toasted Sticky Rice The essential ingredient in larb is the toasted sticky rice.

It gives everything a nice crunch and roasted toasty fragrance.If you don’t have sticky rice, you can easily toast up some uncooked Jasmine rice instead.How to

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