In Thailand, the pigs say moo…
Larb is a common street food in Thailand. This dish can be made with other meats like chicken, even fish and beef. However, the most common version is made with pork, or moo.
I spent so much time in Thailand as an adult eating Thai food that when I was expecting, I craved only for Thai food.
My first long trip to Thailand was with a group of university friends to help missionaries in Northern Thailand build a shelter for a missionary school. In the month we spent there, we learned much about the language and the food! I fell in love with the country and its culture.
I also worked as a regional sales person covering Thailand as a sales territory for a decade. I got to know some people really well there, and learned their culture and language through the many meals we ate together.
Larb is so wonderful, I have never failed to get my kids to eat their greens if I just spread a laddle full over any veggies. It takes only 10 minutes to make and is so appetizing.
You can also serve it as a topping in Sang Choy Bao
1 Tbsp Kao khua (powder sweet rice – dry fry glutinous rice to brown: 15 minutes, and then mill it to flour)
300g Pork mince (if using chicken, I like to grind chicken thighs)
10 mint leaves
A handful of cilantro leaves
A handful of spring onions
1 Chili, sliced thinly
2 Shallots, sliced thinly
1 tsp chili pepper flakes
1 tsp Palm Sugar
1 Tbsp Fish sauce
1 Tbsp Lime juice
- Heat a pot and put in the minced meat. Add some water or stock if the meat sticks to the pot.
- Stir till meat is cooked. Add in the Kao Khua.
- Add the rest of the ingredients.
- Make the dressing whipping the salad dressing ingredients together.
- Toss everything in the dressing. You can serve this as a Sang Choy Bao, or as a salad by shredding the leaves.