LARB MOO (thai spicy meat salad)

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350 grams minced pork meat

1 green chilli pepper chopped

1 tbs ground red chilli pepper

1 tbs ground black pepper

40 grams glutinous rice (or basmati rice)

6 big spring onions

3 kaffir lime leaves chopped (if you like not mandatory)

2 shallots

2 stalks lemongrass (you can skip this in case you can’t find any)

100 grams fresh cilantro

30 grams fresh mint leaves

6 limes

2 tbs fish sauce (or soy sauce for a vegan version)

2 tbs vegetable oil

1 tsp sugar



Heat the vegetable oil in a pan. Add the fresh chilli, the ground chilli and the black pepper. Fry for one minute and add the minced pork meat. Stir-fry for 8/9 minutes until cooked. Season with salt and set aside.


Toast the rice into a hot pan, until hazelnut colour. Use a pestle or a grindr and grind it into a powder. Set aside.



Meanwhile, squeeze the limes and put the juice in a bowl, add the fish sauce (or the soy sauce), 3 tbs of water, the sugar, mix well and set aside.

Dice the spring onions and the shallots into medium-small pieces. Chop roughly the cilantro and the mint leaves. Set aside.

In a bowl, put the meat (warm) with its liquids, add the onions and the shallots, cilantro, mint, kaffir, and mix well. Season with the lime-fish sauce mixture and mix well.




Serve with steamed rice.