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We hope you got insight from reading it, now let’s go back to larb moo / thai spicy minced pork salad recipe. You can cook larb moo / thai spicy minced pork salad using 13 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Larb Moo / Thai Spicy Minced Pork Salad:
- Take 200 grams minced pork
- Get 2 shallots
- You need 3 clove garlic
- Use 1 tbsp ground roasted rice
- Get 1 tbsp dried ground chili
- Prepare 1 tbsp lime juice
- Use 1 tbsp fish sauce
- You need 1/3 tsp ground black pepper
- Take 3 hot chilli,chopped
- Provide 1 bunch coriander or thai mints,chopped
- Use 1 bunch spring onion,chopped
- You need 2 tbsp water
- Provide 1 bunch vegetables of your choice to side with this spicy dish,
Steps to make Larb Moo / Thai Spicy Minced Pork Salad:
- Boil water on medium heat ,cook your minced pork in there,by stir occasionly ,add ground black pepper ,stir until cooked ,water almost get dried ,heat off and let it cool
- Prepare serving plate by based with your favorite vegetables to side with this spicy dish,mine have cucumber,carrots,beans,and some green leaves
- Chop the other ingredients left in the list ,add to mixing bowl ,this including ground roasted chilli,ground roasted rice ,both must be fresh ground for perfect taste,reduce chilli if you dont like much spicy in this step or omit chopped fresh chilli as i'm sure when you chewing you will find the heat !
- When minced pork compleatly cool,add to the bowl,add lime juice,fishsauce ,stir to mix
- Top on vegetables plate ,serve :)
Inspired by my recent travels to Thailand, here is a recipe for the classic dish, larb, a sort of ground meat salad. I had versions made with pork It's home to all sorts of bold, spicy food, one of which—larb, a sort of ground meat salad—is my standard order whenever I go to Thai restaurants. Thai ground pork salad, Spicy minced pork and pork liver salad. Larb Moo Tod, Deep Fried Spicy Minced Pork Thai Food. Food concept spicy raw Larb Thai, Beef tartar Thai style on black slate board with copy space.
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