Northern-Style Spicy Pork Salad (Larb Muang Moo)

Pirun Pumicome, Thai Chef Instructor of Four Seasons Resort Chiang Mai
Photo by: Four Seasons

Northern-Style Spicy Pork Salad (Larb Muang Moo)
SERVES 2

Ingredients:
2 tbsp (30 ml) vegetable oil
2 garlic cloves, chopped
8 oz (250 g) pork, minced
2 tsp (10 ml) Northern chili powder (or chili powder)
2 tbsp (30 ml) fish sauce
2 tbsp (30 ml) sliced shallot
2 tbsp (30 ml) sliced spring onion
2 tbsp (30 ml) chopped Thai coriander leaves
2 tbsp (30 ml) chopped Vietnamese mint

Ingredients for garnish:
Cucumber
Green beans
Thai coriander
Spring onion
Fresh coriander leaves
Mint
Vietnamese mint
Crispy garlic (This is fried garlic: slice garlic cloves, then pan-fry in hot oil until golden-brown.)

Method:
1. Heat the vegetable oil in a wok. Add the garlic and stir fry until fragrant.

2. Mix in the minced pork. Stir fry until the pork turns white.

4. Season with Northern chili powder and fish sauce.

5. Add shallots, spring onion, Thai coriander and Vietnamese mint. Mix well to combine. Garnish to taste (from options in list) and serve.

COMMENTS
LEAVE YOUR COMMENTS
COMMENTS

No comments yet